Description
Homemade Coconut Cream Pie is a delightful tropical dessert that combines a velvety coconut filling with a flaky crust, topped with fluffy whipped cream. Perfect for summer gatherings or cozy family dinners, this luscious pie transports your taste buds to sun-soaked beaches with every bite. Easy to make and visually stunning, it promises smiles and satisfied cravings at any occasion.
Ingredients
Scale
- 1 prepared pie crust (homemade or store-bought)
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 1 cup full-fat coconut milk
- 1/2 cup unsweetened shredded coconut
- 4 large egg yolks (room temperature)
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter
- 1 cup whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Bake the pie crust until golden brown (about 20 minutes).
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add whole and coconut milk while stirring continuously over medium heat.
- Once thickened, whisk in egg yolks and cook until bubbling gently.
- Remove from heat; stir in shredded coconut, vanilla extract, and butter until melted.
- Pour the filling into the baked crust, smooth the top, cover with plastic wrap, and chill for at least four hours.
- Before serving, top with whipped cream and toasted coconut flakes if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360 calories
- Sugar: 22g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 150mg