Coconut Cream Pie
🕒 Total Time: 32 minutes (does not include refrigeration time)
🥧 Yield: 1 pie
Description: “HEAVENLY” – this pie is so easy to make (especially if you use a store-bought pie shell) and so easy to eat!!! Try it – you will not be disappointed!!!!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | milk |
| 2 1/2 | cups sweetened flaked coconut |
| 1 | cup granulated sugar |
| 3/4 | cup cornstarch |
| 1/4 | tsp salt |
| 2 | eggs |
| 2 | tsp vanilla extract |
| 1 | cup heavy whipping cream |
| 1/4 – 1/2 | cup sweetened flaked coconut |
Instructions:
- Bake pie shell according to package or recipe directions.
- Let cool.
- In a saucepan, heat milk and 2 1/2 cups of sweetened flaked coconut over medium heat until steaming.
- In a large bowl, whisk 1/2 cup of sugar with cornstarch; whisk in eggs until blended.
- Gradually whisk the hot milk mixture into the egg mixture in a thin, steady stream.
- Return the mixture to the saucepan.
- Cook over medium heat, whisking constantly until thickened to pudding consistency.
- Transfer to a bowl; stir in vanilla extract.
- Place plastic wrap directly on the surface; refrigerate until cool.
- In a bowl, using an electric mixer, whip heavy whipping cream with the remaining sugar to soft peaks.
- Set aside 1 1/2 cups of whipped cream.
- Fold the remaining whipped cream into the cooled filling; spread into the pie shell.
- Using a piping bag with a star tip, garnish the top with the reserved whipped cream, or simply spread with a spoon.
- Sprinkle with toasted coconut.
- Refrigerate for 1 hour or until set.
This Coconut Cream Pie recipe yields a heavenly dessert, perfect for any occasion. The creamy coconut filling combined with the crisp pie crust creates a delightful texture, while the toasted coconut topping adds a lovely crunch. Whether you’re a coconut lover or simply enjoy indulging in decadent desserts, this pie is sure to satisfy your sweet cravings. Plus, it’s easy to make, so you can whip it up whenever you’re in need of a delicious treat!
