Name: Coconut Cream Pie
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Yield: 8
Ingredients: 1 blind-baked 9-inch pie crust; 1 can (13.5 oz) coconut milk plus enough whole milk to make 3 cups; 3/4 cup (150g) granulated sugar; 1/3 cup (40g) cornstarch; 4 large egg yolks; 1 cup (85g) shredded coconut, plus more toasted for topping; 2 tbsp butter; 1 tsp vanilla extract; Whipped cream, for topping

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Coconut Cream Pie

Author: Baking Cakee Kitchen Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 30 mins Cook Time 15 mins Rest Time 4 hrs Total Time 4 hrs 45 mins

Servings: 8

Description

A great coconut cream pie layers coconut into the custard, the crust, and the topping. Learn to make a from-scratch coconut cream pie with toasted coconut.

Instructions

Whisk the sugar, cornstarch, and egg yolks with a splash of the milk into a smooth paste.
Heat the coconut milk and remaining milk until steaming, then slowly whisk into the yolk mixture.
Return to the pot and cook over medium heat, whisking constantly, until thick and bubbling, 3 to 5 minutes.
Off the heat, stir in the shredded coconut, butter, and vanilla.
Pour into the crust, press wrap onto the surface, and chill at least 4 hours.
Top with whipped cream and a generous layer of toasted coconut before serving.

Coconut Cream Pie