Coconut Cream Pie
Coconut cream pie is believed to have originated in the United States during the early 20th century.
This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup Pie crust
- 1 cup Sweetened shredded coconut
- 3 tablespoon Cornstarch
- 0.75 cup Granulated sugar
- 0.25 teaspoon Salt
- 1.5 cup Coconut milk
- 1.5 cup Whole milk
- 3 large Egg yolks
- 2 tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream
- 2 tablespoon Toasted coconut flakes
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the pie crust ingredients and press into a 9-inch pie dish.
- Bake the crust for 10-12 minutes, or until golden brown.
- In a saucepan, whisk together the cornstarch, sugar, and salt.
- Gradually whisk in the coconut milk and whole milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, whisk the egg yolks.
- Gradually whisk in about 1 cup of the hot milk mixture into the egg yolks.
- Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, for 2-3 minutes.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Pour the filling into the baked pie crust and smooth the top.
- Let the pie cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, top with whipped cream and toasted coconut flakes.
- Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 48g16%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.