Coconut Cream Pie
Take your taste buds on a vacation with this decadent coconut cream pie.
Ingredients
Pie
- 1 pie crust baked-- homemade or pre-made
- 1 can unsweetened coconut milk 13.5 oz.
- 1 cup milk whole
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp butter
- 1 tsp pure vanilla extract
- Kosher salt
Topping
- 1 cup cold heavy cream
- 1/2 cup toasted unsweetened coconut
- 1/4 cup powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
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In a bowl, whisk your egg yolks, sugar, cornstarch, and salt until well combined. The mixture will resemble coarse crumbs.
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In a medium-sized saucepan, heat your milk, coconut milk, and vanilla together until just warm. Once simmering, add a ladleful of this into the eggs while constantly whisking slowly. Pour the egg mixture into the saucepan, whisking to incorporate. The mixture will thicken as it cooks.
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In a large bowl, strain the custard through a fine mesh strainer. Add butter and whisk. Cover with plastic wrap. Cool in fridge completely.
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Time to make the whipped cream!: In a medium bowl, add heavy cream, vanilla, and sugar. Whip until stiff peaks form.
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Put it together: Fill cooked pie crust with coconut custard; spread to make an even layer. Transfer to the fridge and chill for 2 hours.
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Top with whipped cream topping and sprinkle toasted coconut.
Serve and enjoy!
