Description
Coconut cream pie is a luscious dessert that combines a flaky crust with a rich, creamy coconut filling, topped with whipped cream and toasted coconut flakes. This indulgent treat evokes tropical vibes and nostalgia, making it the perfect centerpiece for any gathering or a soothing indulgence on a quiet night. With simple ingredients and straightforward steps, you can create this delightful pie that will leave everyone asking for seconds.
Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 1 cup sweetened flaked coconut
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Bake the pie crust according to package instructions until golden brown.
- Spread the sweetened flaked coconut on a baking sheet and toast in the oven for 5-7 minutes until lightly golden.
- In a medium saucepan over medium heat, combine milk, heavy cream, granulated sugar, and half of the toasted coconut. Stir until hot but not boiling.
- In a separate bowl, whisk together egg yolks and vanilla extract. Gradually add some hot milk mixture to temper the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat while stirring until thickened (about 10 minutes).
- Pour the custard filling into the pre-baked crust and sprinkle with remaining toasted coconut. Cool at room temperature before refrigerating for at least two hours until set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 362
- Sugar: 22g
- Sodium: 130mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 135mg