This Coconut Cream Pie is a classic, dreamy dessert with a rich coconut custard filling, a pillow-soft whipped cream topping, and a garnish of toasted coconut. It's perfect for a special occasion or anytime you're craving something sweet and creamy.
Ingredients
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1 cup white sugar
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0.5 cup all-purpose flour
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0.25 teaspoon salt
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3 cups milk
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4 egg yolks
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1 tablespoon butter
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1 teaspoon vanilla extract
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1 cup flaked coconut
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1 9-inch pie shell, baked
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1 cup whipped cream
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- short description
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In a medium saucepan, combine sugar, flour, and salt.
Stir in milk, slightly beaten egg yolks, and butter.
Cook and stir over medium heat until thickened and bubbly.
Remove from heat.
Stir in vanilla and coconut.
Pour hot filling into baked pie shell.
Chill for at least 2 hours.
Top with whipped cream and toasted coconut before serving.
- detailed description
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Start by combining sugar, flour, and salt in a saucepan.
Gradually stir in the milk.
Add slightly beaten egg yolks and butter to the mixture.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
Remove the saucepan from the heat.
Add vanilla and coconut to the mixture and stir well.
Pour the hot filling into the baked pie shell.
Refrigerate the pie for at least 2 hours to allow it to set.
Just before serving, top the pie with whipped cream and sprinkle with toasted coconut.
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