Coconut Cream Pie Recipe
Vanilla cream, shredded coconut, real whipped cream
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Ingredients
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Filling and Topping
Method
Preparation
- 1
Prepare the Filling
In a medium saucepan, combine granulated sugar, cornstarch, and a pinch of salt. Gradually whisk in the milk and egg yolks until smooth. Cook over medium heat, stirring constantly until the mixture thickens and starts to boil. Remove from heat and stir in vanilla extract, butter, and shredded coconut.
- 2
Cool the Filling
Transfer the filling to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely at room temperature.
- 3
Whip the Cream
In a large bowl, beat the heavy cream and powdered sugar together until soft peaks form. This will be your whipped topping.
- 4
Assemble the Pie
Once the filling has cooled, pour it into the prepared pie crust and smooth the top. Spread the whipped cream over the filling evenly.
- 5
Chill
Refrigerate the pie for at least 2 hours before serving to allow it to set.
- 6
Serve
Slice the pie and serve chilled. Enjoy!
