Coconut Delight Cream Pie
A delightful coconut cream pie offers a luscious blend of creamy coconut filling topped with fluffy whipped cream, perfect for satisfying your sweet tooth.
Prep time: 15 minutesCook time: 10 minutesServes: 8
Ingredients
1 cup sweetened shredded coconut
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups whole milk
1 cup heavy cream
4 large egg yolks
1 teaspoon vanilla extract
1 pre-baked 9-inch pie crust
1 cup heavy cream, whipped, for topping
2 tablespoons toasted coconut flakes, for garnish
Instructions
1. Preheat oven to 350°F (175°C).
2. Spread shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes until golden brown, stirring occasionally.
3. In a medium saucepan, whisk together sugar, cornstarch, and salt.
4. Gradually whisk in milk and heavy cream, then cook over medium heat, stirring constantly, until the mixture thickens and boils.
5. In a separate bowl, whisk egg yolks, then gradually whisk in about 1/2 cup of the hot milk mixture.
6. Return egg mixture to the saucepan, and cook for 2 more minutes, stirring constantly.
7. Remove from heat and stir in vanilla extract and toasted coconut.
8. Pour filling into the pre-baked pie crust and spread evenly.
9. Chill the pie in the refrigerator for at least 4 hours or until set.
10. Before serving, top with whipped cream and toasted coconut flakes.
Storage
Store the pie covered in the refrigerator for up to 3 days.
Reheating
Reheat individual slices in the microwave for about 15-20 seconds to enjoy warm, or serve cold straight from the fridge.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
