Description
A creamy and irresistible coconut cream pie that’s a family favorite, featuring fresh coconut and a smooth filling.
Ingredients
Scale
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
Instructions
- In a medium saucepan, combine sugar, cornstarch, and a pinch of salt.
- Gradually stir in milk and cook over medium heat until thickened, stirring constantly.
- In a separate bowl, beat egg yolks; gradually add a small amount of the hot mixture to the yolks to temper, then return to the saucepan.
- Cook for an additional 2 minutes, then remove from heat and stir in shredded coconut and vanilla extract.
- Pour the filling into the pre-baked pie crust and let it cool, then refrigerate for at least 4 hours before serving.
Notes
Use fresh coconut for the best flavor; top with whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 5g