Coconut Cream Pie Recipe

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Homemade pie crust with creamy coconut filling, whipped cream, and toasted coconut. The BEST Coconut Cream Pie recipe ever!

– 1 9-inch pre-baked pie crust , cooled completely – 1/2 cup (100 grams) granulated sugar – 1/4 cup (32 grams) cornstarch – 1 cup (240ml) half and half – 1 cup (240ml) unsweetened canned coconut milk – 4 large egg yolk – 3 tablespoons (45 grams) unsalted butter , cut into tablespoon-sized piece – 1 teaspoon pure vanilla extract – 1/2 teaspoon coconut extract (optional) – 1 and 1/2 cups (105 grams) toasted sweetened shredded coconut

Ingredient

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Direction

Mix sugar and cornstarch in a big saucepan. Whisk half-and-half, coconut milk, and egg yolks in a large bowl until mixed. 

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Step 1

Add wet ingredients to the sugar and cornstarch pot and stir gently. Stir regularly until boiling over medium heat. The mixture should thicken after 1 minute of boiling. 

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Step 2

From the heat, add one tablespoon of butter at a time, then vanilla, coconut extract, and 1 cup of toasted coconut (keep the rest for the top).

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Step 3

Leave the custard in the pot for 30 minutes with plastic wrap on top. Stir and remove the plastic wrap before scooping the mixture into the pie shell. 

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Step 4

Cover the whole surface with the filling. Wrap the pie tightly in plastic wrap and put it in the fridge for three hours, or until it is completely cold and hard.

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Step 5

Peanut Butter Balls Recipe

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