Homemade Coconut Cream Pie
Ingredients
The pie crust
-
1
unbaked flaky
Pie Crust
The filling
-
4
large
egg yolks
-
¼
cup
cornstarch
-
1
14 ounce can
full fat coconut milk
-
1
cup
half-and-half
-
⅔
cup
granulated sugar
-
¼
teaspoon
salt
-
1
cup
sweetened shredded coconut
-
2
Tablespoons
unsalted butter
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
coconut extract
The whipped cream
-
1½
cups
cold heavy cream
-
3
Tablespoons
confectioners’ sugar
-
¾
teaspoon
pure vanilla extract
-
to taste
optional
unsweetened coconut shavings or coconut chips
Instructions
- Prepare the pie crust ahead of time and chill it for at least 2 hours before rolling out and blind baking.
- Preheat the oven to 375°F (190°C) and fully blind bake the pie crust until golden brown, then cool completely.
- For the filling, whisk the egg yolks and cornstarch together, then set aside.
- In a saucepan, combine coconut milk, half-and-half, sugar, and salt, and bring to a boil while whisking occasionally.
- Remove some of the boiling mixture to temper the egg yolks, then add it back to the pot and cook until thickened.
- Stir in coconut, butter, vanilla, and coconut extract into the thickened mixture.
- Pour the filling into the cooled pie crust, cover with plastic wrap, and refrigerate for at least 3 hours until set.
- For the whipped cream, whip heavy cream, sugar, and vanilla until medium peaks form.
- Spread or pipe the whipped cream on top of the pie and garnish with coconut if desired.
- Chill the pie for a few hours or serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
100mg
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