Coconut Cream Pie
Learn how to make coconut cream pie. Rich homemade coconut cream filling and whipped cream.
Ingredients
| Pie shell | 1 (9 inch) | |
| Sugar | 2/3 Cup (10.67 tbs) | |
| Cornstarch | 1/3 Cup (5.33 tbs) | |
| Half and half | 1 Cup (16 tbs) | |
| Canned coconut milk | 14 Ounce (1 can) | |
| Eggs | 4 , 1 separated | |
| Vanilla | 1 Teaspoon | |
| Shredded coconut | 1 Cup (16 tbs) , toasted | |
| Heavy cream | 1 Cup (16 tbs) , whipped |
Directions
GETTING READY:
Preheat oven to 425°F.
MAKING:
Roll out pie crust and place on a pan. Prick with a fork and spread aluminium foil as shown in the video.
Pop into oven and bake for 15 minutes.
Brush the crust with egg whites and bake for 5 more minutes.
In a large pot, combine sugar, cornstarch, half and half and whisk until well dissolved.
Add coconut milk, 3 eggs, 1 egg yolk and whisk well.
Place the pot over medium heat and stir constantly until the mixture thickens.
Reduce heat and stir for 5-10 minutes. Remove from heat.
Sprinkle half of the coconut on the crust and pour custard over it. Cover with cling wrap and refrigerate for 4-8 hours.
Top with whipped cream and remaining coconut before serving.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 529Calories from Fat 339
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 24 g120%
Trans Fat 0 g
Cholesterol
Sodium 187 mg7.79%
Total Carbohydrates 43 g14.3%
Dietary Fiber 1 g4%
Sugars 17 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
