Description
This Easy Coconut Cream Pie is a luscious dessert featuring a creamy coconut custard filling nestled in a crisp baked pie crust, topped with whipped cream and toasted coconut. Perfect for coconut lovers, this no-fuss recipe uses simple ingredients and stovetop cooking for a rich, satisfying treat that can be enjoyed any time.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust, baked and cooled
Filling
- 1 cup sweetened shredded coconut (divided: 3/4 cup for filling, 1/4 cup for topping)
- 2 3/4 cups milk
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Topping
- 1 cup whipped cream
Instructions
- Prepare the custard base: In a medium saucepan, combine the milk, white sugar, all-purpose flour, and salt. Cook the mixture over low heat, stirring constantly, until it thickens and comes to a boil. Continue boiling and stirring for one minute to fully activate the thickening agents.
- Temper the egg yolks: In a small bowl, lightly beat the egg yolks. Slowly pour one cup of the hot milk mixture into the yolks while stirring constantly to prevent curdling. Then, return the egg yolk mixture to the saucepan, blending it thoroughly. Boil and stir for an additional minute to ensure the custard is fully cooked and smooth.
- Finish the filling: Remove the saucepan from the heat and stir in the butter and vanilla extract until melted and combined. Fold in 3/4 cup of the sweetened shredded coconut. Pour this creamy filling into the prebaked pie crust. Cover and chill in the refrigerator for 2 to 4 hours, or until the filling is set and firm.
- Add the finishing touches: Before serving, spread the whipped cream evenly over the chilled pie filling. Sprinkle the remaining 1/4 cup of shredded coconut on top for a decorative and flavorful garnish.
Notes
- Ensure constant stirring during cooking to prevent lumps in the custard.
- For extra coconut flavor, lightly toast the shredded coconut before mixing into the filling and topping.
- You can use store-bought or homemade pie crust, but pre-bake it fully to avoid a soggy bottom.
- Chilling times may vary; make sure the filling is completely firm before adding the whipped cream topping.
