Traditional Coconut Cream Pie
Savor the rich, creamy delight of our Traditional Coconut Cream Pie, a timeless dessert crafted with a buttery crust, luscious coconut filling, and topped with freshly whipped cream. Perfect for coconut lovers!
Prep time: 20 minutesCook time: 15 minutesServes: 8
Ingredients
1 9-inch pie crust, prebaked
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, beaten
1 1/2 cups sweetened shredded coconut
1 teaspoon vanilla extract
1 1/2 cups heavy cream, whipped
1 tablespoon powdered sugar
Toasted coconut flakes for garnish
Instructions
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine sugar, flour, and salt; mix well.
3. Gradually whisk in milk and cook over medium heat, stirring constantly until thickened.
4. Slowly whisk in the beaten egg yolks; continue cooking for 2 minutes, stirring constantly.
5. Remove from heat and stir in shredded coconut and vanilla extract.
6. Pour the mixture into the prebaked pie crust.
7. Bake in preheated oven for 12-15 minutes until the filling is set.
8. Allow to cool completely before topping with whipped cream.
9. In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form.
10. Spread the whipped cream over the cooled pie and garnish with toasted coconut flakes.
11. Chill in the refrigerator for at least 1 hour before serving.
Storage
Store the pie in the refrigerator for up to 3 days. Cover with plastic wrap to maintain freshness.
Reheating
To reheat, serve at room temperature. This pie is best enjoyed chilled or at room temperature and does not require reheating.
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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.
