Classic Coconut Cream Pie Recipe
This coconut cream pie recipe is a true delight for coconut lovers. A luscious and creamy coconut filling rests on a flaky, buttery pie crust, beautifully topped with a cloud of whipped cream and a sprinkle of toasted coconut flakes. Each bite offers a perfect harmony of textures and flavors, making it a dreamy dessert for any coconut aficionado.
— Constant Cookbook
Ingredients
- 1 standard pie crust, pre baked
- 2 cups milk
- 1/3 cup sugar
- pinch of salt
- 1/4 cup flour
- 6 egg yolks (large eggs)
- 1/2 cup coconut flakes
- 1 teaspoon vanilla (divided in half)
- 1 tablespoon butter
- 1 cup whipped cream
- 1/3 cup powdered sugar
- 1/4 cup coconut flakes, toasted
Instructions
- In a medium pot, bring milk, sugar, and salt to a simmer.
- Slowly add in the flour, whisking as you sparkle flour over the top of the milk.
- In a medium bowl whisk together the egg yolks. Add 1/4 cup of the milk mixture to the yolks and whisk. Do this 2 more times adding 1/4 cup of the hot mixture to the eggs at a time. Once yolks are tempered (brought up to temperature but not scrambled) add them back into the pot over medium low heat. Stir constantly until the custard is thick (5-10 min).
- Stir in the 1/2 teaspoon of vanilla, butter and flaked coconut (3/4 cup).
- Remove from heat, stirring occasionally until cooled.
- Meanwhile, whip up the cream in a stand mixer. Once soft peaks have formed in the cream add the sugar and continuing whisking until stiff peaks.
- Pour cooled coconut cream in to the pre-baked pie shell. Top with whipped cream and sprinkle with toasted coconut.
Yield
1 slice
Nutrition
- Serving Size: 1 g
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