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Easy Coconut Cream Pie

35m
Serves 1
facebook.com

Easy Coconut Cream Pie

facebook.com
35m
Serves 1

Directions

  1. 1In a medium saucepan, combine milk, sugar, cornstarch, and salt. Whisk together until the mixture is smooth and there are no lumps.
  2. 2Place the saucepan over medium heat, constantly stirring. As the mixture heats up, it will begin to thicken. Continue stirring until it has reached a pudding-like consistency.
  3. 3In a separate bowl, lightly beat the egg yolks. Once the milk mixture thickens, slowly pour a small amount of the hot mixture into the yolks, whisking constantly to temper the eggs.
  4. 4Gradually pour the yolk mixture back into the saucepan, stirring continuously. Cook for an additional 2-3 minutes until it thickens further.
  5. 5Remove the saucepan from the heat. Stir in the butter, vanilla extract, and shredded coconut until evenly combined.
  6. 6Pour the coconut mixture into the pre-baked pie crust. Smooth the top with a spatula.
  7. 7Allow the pie to cool at room temperature before refrigerating for at least 2 hours, or until fully set.
  8. 8Before serving, top the pie with a generous layer of whipped cream and sprinkle with extra shredded coconut if desired.

Ingredients

  • 1 cup shredded sweetened coconut
  • 1.5 cups milk
  • 0.66 cup granulated sugar
  • 0.25 cup cornstarch
  • 0.25 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 pre-baked pie crust
  • whipped cream for topping

Equipment

medium saucepanwhiskbowlspatula

Tips

  • Allow the pie to cool at room temperature before refrigerating for at least 2 hours, or until fully set.
  • Before serving, top the pie with a generous layer of whipped cream and sprinkle with extra shredded coconut if desired.

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