Description
A delicious Coconut Cream Pie with toasted coconut.
Ingredients
Scale
- 1 (9 inch) pie crust, pre-made or homemade
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, divided
- Whipped cream, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Toast 1/2 cup shredded coconut until golden brown. Set aside.
- In a saucepan, whisk together eggs, sugar, cornstarch, and salt.
- Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Remove from heat and stir in vanilla extract.
- Stir in 1/2 cup of the toasted coconut.
- Pour the filling into the pie crust.
- Bake for 45-50 minutes, or until the filling is set.
- Let cool completely.
- Top with whipped cream and remaining toasted coconut.
- Refrigerate until serving.
Notes
- You can use store-bought pie crust for convenience.
- For a richer flavor, use full-fat milk.
- Toast the coconut in a pan or the oven.
- Adjust sweetness to your preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
