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Coconut Cream Pie with whipped cream and toasted coconut flakes

Coconut Cream Pie

Youssef
Indulge in a slice of Coconut Cream Pie! This creamy, dreamy dessert is packed with tropical flavors and is sure to impress! 🥥🍰
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 minutes
Course Dessert
Cuisine Tropical
Servings 8 slices
Calories 350 kcal

Equipment

  • 1 Pie Dish For baking the pie crust.
  • 1 - Medium saucepan For making the coconut filling.
  • 1 Whisk For mixing ingredients.
  • 1 Mixing bowl For whisking egg yolks.
  • 1 Plastic Wrap To cover the pie while chilling.
  • 1 Mixer For whipping the cream.

Ingredients
  

Filling Ingredients

  • 2 cups Full-fat coconut milk Adds richness and creamy texture.
  • ¾ cup Sugar Granulated sugar for sweetness.
  • ¼ cup Cornstarch Essential for thickening the filling.

Flavoring Ingredients

  • 1 teaspoon Vanilla extract Enhances overall flavor.
  • 1 pinch Salt Balances the sweetness.
  • 1 cup Shredded coconut flakes For texture and coconut flavor.

Assembly Ingredients

  • 1 pie crust Pie crust Store-bought or homemade.
  • 3 large Egg yolks Contributes to creaminess.
  • 1 cup Whipped cream For topping.

Instructions
 

Prepare the Pie Crust

  • Preheat your oven to 350°F (175°C). Place the store-bought pie crust in a pie dish or roll out homemade dough and fit it into the dish. Prick the bottom with a fork to prevent bubbling. Bake for about 10-12 minutes or until golden brown. Allow it to cool completely.

Make the Coconut Filling

  • In a medium saucepan, combine 2 cups of full-fat coconut milk, ¾ cup of sugar, and ¼ cup of cornstarch. Whisk these ingredients together over medium heat. Stir continuously until the mixture thickens, about 5-7 minutes.

Add Egg Yolks

  • Remove the saucepan from heat. In a separate bowl, whisk together 3 egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks to temper them. Then, pour the yolk mixture back into the saucepan, stirring well.

Flavor It Up

  • Stir in 1 teaspoon of vanilla extract and a pinch of salt. Fold in 1 cup of shredded coconut.

Assemble the Pie

  • Pour the coconut filling into the cooled pie crust. Spread it evenly. Cover with plastic wrap, ensuring it touches the filling. Refrigerate for at least 4 hours, or until set.

Top with Whipped Cream

  • Just before serving, whip 1 cup of heavy cream until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Optionally, sprinkle toasted coconut flakes on top.

Serve and Enjoy

  • Slice the pie and serve it chilled. Enjoy the creamy texture and tropical flavor!

Video

Notes

Essential nutrition facts per serving:
Calories Fat Protein Carbs
350 25g 4g 30g
Keyword Coconut Cream Pie