Description
A classic dessert featuring a rich coconut cream filling in a flaky crust, topped with whipped cream and toasted coconut.
Ingredients
Scale
- 1 package store-bought pie crust, thawed if frozen
- ¼ cup unsalted butter
- 3 ¼ cups whole milk
- 3 large eggs, at room temperature
- 1 ⅔ cups granulated sugar
- ½ cup cornstarch
- 1 ½ tsp vanilla extract
- 2 cups flaked coconut
- 2 cups heavy cream, cold
- ⅓ cup granulated sugar
- toasted coconut, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust in a pie dish and bake according to package instructions until golden brown. Let it cool.
- In a saucepan, melt the butter over medium heat.
- Whisk in the sugar and cornstarch until smooth.
- Add the milk gradually, whisking continuously until the mixture thickens.
- Remove from heat and whisk in the eggs one at a time, then add vanilla extract and flaked coconut.
- Pour the filling into the cooled crust and refrigerate until set, about 4 hours.
- Whip the heavy cream with sugar until soft peaks form.
- Spread whipped cream over the pie and top with toasted coconut before serving.
Notes
- Chill the pie for best results.
- Use fresh toasted coconut for added flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Coconut Cream Pie, Dessert, Grandma's Recipe