coconut cream pie

Here’s a classic Coconut Cream Pie recipe 🥥🥧 — rich, creamy, and topped with fluffy whipped cream:

🥥 Coconut Cream Pie

Ingredients

For the crust:

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)

For the filling:

• 1/2 cup sugar

• 1/4 cup cornstarch

• 1/4 tsp salt

• 2 1/2 cups whole milk (or 1 can coconut milk + 1 cup whole milk for extra coconut flavor)

• 4 large egg yolks

• 1 cup sweetened shredded coconut (toasted for deeper flavor, optional)

• 2 tbsp butter

• 1 tsp vanilla extract

• 1/2 tsp coconut extract (optional, for stronger flavor)

For the topping:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• Toasted shredded coconut, for garnish

Instructions

1. Prepare crust: Make sure your pie crust is baked and cooled completely.

2. Make filling:

   • In a medium saucepan, whisk sugar, cornstarch, and salt.

   • Gradually whisk in milk until smooth.

   • In a separate bowl, whisk egg yolks. Slowly temper with a little hot milk mixture, then whisk eggs back into the saucepan.

   • Cook over medium heat, whisking constantly, until thick and bubbling (about 5–7 minutes).

3. Add flavor: Remove from heat. Stir in butter, vanilla, coconut extract, and shredded coconut.

4. Fill pie: Pour custard into cooled pie crust. Smooth top, cover with plastic wrap (touching the surface), and chill at least 4 hours or until set.

5. Whipped cream topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled pie.

6. Garnish & serve: Sprinkle with toasted coconut. Slice and enjoy!

✨ Tips & Variations:

• Use a graham cracker crust instead of pastry for a twist.

• Fold a little whipped cream into the filling before chilling for a lighter texture.

• For coconut lovers, add a layer of coconut cream or custard under the whipped topping.

Would you like me to also give you a no-bake version of coconut cream pie (super easy, using instant pudding mix)?