Easy Coconut Cream Pie
Directions
- 1In a medium saucepan, combine milk, sugar, cornstarch, and salt. Whisk together until the mixture is smooth and there are no lumps.
- 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.
- 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.
- 4Gradually pour the yolk mixture back into the saucepan, stirring continuously. Cook for an additional 2-3 minutes until it thickens further.
- 5Remove the saucepan from the heat. Stir in the butter, vanilla extract, and shredded coconut until evenly combined.
- 6Pour the coconut mixture into the pre-baked pie crust. Smooth the top with a spatula.
- 7Allow the pie to cool at room temperature before refrigerating for at least 2 hours, or until fully set.
- 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.