Looking for a simple and mouth-watering dessert recipe that will satisfy your sweet tooth? Look no further than this amazing Coconut Cream Pie recipe! This easy-to-follow recipe is sure to impress your friends and family with its rich, creamy filling and flaky crust.
Ingredients:
- 1 pie crust (homemade or store-bought)
- 1 cup shredded coconut
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups coconut milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon coconut extract
Instructions:
- Preheat your oven to 375°F.
- If using a homemade crust, roll out the dough and place it into a 9-inch pie dish. Prick the bottom of the crust with a fork and bake for 15-20 minutes, until lightly golden brown. If using a store-bought crust, simply follow the package instructions.
- In a medium saucepan, whisk together the sugar, cornstarch, salt, coconut milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter, vanilla extract, and shredded coconut.
- Pour the filling into the prepared pie crust and smooth out the top. Cover with plastic wrap and refrigerate for at least 2 hours, or until the filling is set.
- In a large mixing bowl, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with additional shredded coconut if desired.
- Cover the pie with plastic wrap and refrigerate until ready to serve.
Tips:
- For an extra crispy crust, brush the bottom with a beaten egg white before baking.
- If you don't have coconut extract, you can substitute with vanilla extract or skip it altogether.
- For an extra creamy filling, use full-fat coconut milk instead of light coconut milk.
- To make the pie gluten-free, use a gluten-free pie crust or make a homemade crust using gluten-free flour.
