Description
A classic coconut cream pie with a flaky crust and a rich, creamy filling.
Ingredients
Scale
- 1 pre-baked 9-inch pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- Whipped cream, for topping
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Cook for 1 minute more, stirring constantly. Remove from heat.
- Slowly stir about 1/2 cup of the hot milk mixture into the beaten egg yolks.
- Pour the egg yolk mixture back into the saucepan, stirring constantly.
- Return the saucepan to medium heat and cook, stirring constantly, for 2 minutes more. Do not boil.
- Remove from heat and stir in butter and vanilla extract until butter is melted and incorporated.
- Stir in the shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Cover the surface of the filling directly with plastic wrap to prevent a skin from forming.
- Chill for at least 4 hours, or until firm.
- Before serving, remove plastic wrap and top with whipped cream.
Notes
- For a richer flavor, use half-and-half instead of milk.
- Toast the shredded coconut before adding it to the filling for a deeper flavor.
- Ensure the pie is thoroughly chilled before slicing and serving.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: coconut cream pie, creamy pie, coconut dessert, homemade pie, classic pie