Elegant Coconut Cream Pie
A timeless coconut cream pie with a luscious custard filling, topped with whipped cream and toasted coconut flakes. Perfect for dessert lovers seeking a classic yet indulgent treat.
Prep time: 30 minutesCook time: 10 minutesServes: 8
Ingredients
1 9-inch pie crust, baked
1 1/2 cups whole milk
1 1/2 cups half-and-half
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
4 large egg yolks
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup toasted coconut flakes for garnish
Instructions
1. Pre-bake the pie crust according to package instructions and let it cool.
2. In a medium saucepan, combine whole milk, half-and-half, sugar, flour, and salt over medium heat, stirring constantly until thickened.
3. Whisk egg yolks in a bowl. Gradually add a cup of hot milk mixture to the yolks, whisking constantly, then return to the saucepan.
4. Continue cooking, stirring constantly, until the mixture thickens again. Remove from heat and stir in butter and vanilla extract.
5. Fold in sweetened shredded coconut and pour the filling into the cooled pie crust.
6. Refrigerate for at least 4 hours or until set.
7. To make the topping, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes.
9. Serve chilled.
Storage
Store the pie covered in the refrigerator for up to 3 days.
Reheating
Reheat individual slices in the microwave for 20 seconds on medium power if desired, but the pie is best served chilled.
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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.
