Coconut Cream Pie Recipe
A creamy concoction of whipped Cream, Cream of Coconut, Vanilla, and Creme Anglaise. Topped with toasted Coconut. Sold by the *whole Pie or slice.
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Ingredients
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Coconut Cream Filling
Method
Coconut Cream Pie Preparation
- 1
Prepare the Pie Crust
Preheat the oven to 350°F (175°C). Roll out the pie crust and place it in a 9-inch pie pan. Trim and crimp the edges. Bake for 15-20 minutes until golden brown. Let it cool.
- 2
Make the Cream Filling
In a saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Gradually whisk in milk and cream of coconut. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract.
- 3
Combine and Chill
Pour the filling into the cooled pie crust. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- 4
Prepare the Topping
In a mixing bowl, whip the heavy cream until soft peaks form. Spread over the chilled pie. Toast coconut flakes in a dry skillet until golden and sprinkle on top of the whipped cream.
- 5
Serve
Slice the pie and serve chilled, garnished with additional toasted coconut, if desired.