A delightful and creamy coconut pie with a rich custard filling and a flaky pie crust, perfect for any dessert lover.
Preparation time
20min
Cooking time
15min
Ingredients
8 Servings
- 480 ml coconut milk
- 45 g cornstarch
- 4 egg yolks
- 1 pie crust
- 60 g shredded coconut
- 150 g sugar
- 30 g unsalted butter
- 5 ml vanilla extract
- 240 ml whipped cream
- 240 ml whole milk
Directions
Step 1
In a saucepan, combine coconut milk, whole milk, and sugar. Cook over medium heat until the mixture begins to steam.
Step 2
In a separate bowl, whisk together cornstarch and egg yolks.
Step 3
Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Step 4
Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture.
Step 5
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Step 6
Remove from heat and stir in the butter, vanilla extract, and shredded coconut until well combined.
Step 7
Pour the custard filling into the pre-baked pie crust and spread evenly.
Step 8
Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Step 9
Refrigerate the pie for at least 4 hours, or until fully set.
Step 10
Top the chilled pie with whipped cream before serving.