Creamy Coconut Pie Recipe

Creamy Coconut Pie Recipe

Ingredients:

For the Pie Filling:
1 1/2 cups sweetened shredded coconut
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup cornstarch
4 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tablespoons unsalted butter
For the Pie Crust:
1 9-inch pre-baked pie crust (store-bought or homemade)
For Whipped Cream Topping (Optional):
2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Directions:

1.Preheat your oven to 350°F (175°C).
2.If you’re using a store-bought pie crust, follow the package instructions for pre-baking. If you’re making a homemade crust, pre-bake it until it’s just beginning to turn golden brown, about 10 minutes. Let it cool.
3.In a medium saucepan, combine the sweetened shredded coconut, whole milk, and heavy cream. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Remove from heat and set aside for 10 minutes to steep.
4.In a separate bowl, whisk together the granulated sugar, cornstarch, egg yolks, vanilla extract, and salt until well combined.
5.Gradually whisk the egg mixture into the coconut mixture. Return the saucepan to the stove and cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This will take about 5-7 minutes.
6.Remove the mixture from heat, and stir in the unsalted butter until it’s fully incorporated.
7.Pour the coconut pie filling into the pre-baked pie crust, smoothing it out evenly.
8.Cover the pie with plastic wrap, making sure the plastic touches the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or until it’s set.
9.In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10.Before serving, top the creamy coconut pie with whipped cream till its fally covered and E N J O Y