Homemade Coconut Cream Pie
This simple recipe for the ultimate coconut cream pie has a creamy coconut custard filling and an easy crust!
Foto: Spend With PenniesIngredients
- 1 single pie crust (homemade or refrigerated/frozen)
- ½ cup coconut flakes
- 1 egg white
- 2 large eggs
- 1 (13.5 ounce each) can coconut milk
- 1⅓ cups half and half (or light cream)
- ½ cup cornstarch
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- ¾ cup coconut flakes (toasted)
- 1 teaspoon vanilla extract
- 2 cups whipped cream ( or whipped topping)
- ¼ cup coconut flakes (toasted)
Steps
Preheat oven to 450°F. Unroll pie crust (if using pastry type) into a 9" pie plate, & brush with egg white. Sprinkle ½ cup coconut onto the crust and gently press into crust. *
Poke the bottom of the crust with a fork. Cover with parchment paper and fill it with beans or pie weights. Bake 10-12 minutes or until lightly browned.
Remove parchment and weights and bake for another 10 minutes. Let cool completely.
Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.
Pour coconut milk into a large measuring cup and add light cream (you should have about 3 cups liquid).
In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar & salt. Whisk over medium-low heat until thick & bubbly. Remove from heat and stir in vanilla and ¾ cup coconut.
Immediately pour into cooled pie crust & cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.
Remove plastic wrap and top with whipped cream or whipped topping & remaining coconut.
Loading comments...