This classic coconut cream pie features a rich, creamy filling and a flaky pie crust. It’s a delightful dessert that’s perfect for any occasion.
Ingredients:
For the crust:
- 1 unbaked 9-inch pie crust
For the filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes
Instructions:
- Preheat oven to 375°F (190°C). Bake pie crust according to package directions. Let cool completely.
- Make the filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Cook the filling: Bring the mixture to a medium heat, stirring constantly. Cook until thickened, about 10-12 minutes. Remove from heat.
- Temper the eggs: In a small bowl, whisk egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the eggs. Pour the egg yolk mixture back into the saucepan and cook for 1 minute more, stirring constantly.
- Finish the filling: Remove from heat and stir in vanilla extract and coconut flakes.
- Assemble the pie: Pour the filling into the cooled pie crust. Cover and refrigerate for at least 4 hours, or overnight.
- Serve: Serve chilled and topped with whipped cream, if desired.
Enjoy your homemade coconut cream pie!
Note: For a richer flavor, consider toasting the coconut flakes before adding them to the filling.