4 December, 2020
Homemade Coconut Cream Pie
Posted in : Dessert, Recipe on by : admin
Homemade Coconut Cream Pie
So good and easy to make ahead.
Ingredients
- 1 baked pie crust
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 14 ounce can of coconut milk not lite
- 1 cup half-and-half
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Instructions
- Whisk the egg yolks and cornstarch together and set aside.
- Whisk the coconut milk, half-and-half, sugar, and salt together in a medium saucepan over medium heat. Stir occasionally. Bring to a boil and boil for 2 minutes, then reduce to medium-low heat.
- Once boiling, remove about 1/2 cup of the mixture and in a slow, steady stream, whisk into the egg yolk mixture, stirring steadily so the eggs do not cook.
- Slowly return egg mixture to the saucepan, stirring constantly.
- The pudding will begin to thicken and bubble. Cook for an additional 1 1/2 minutes.
- Remove from the heat and stir in the coconut, butter, vanilla and coconut extract.
- Pour warm filling into cooled pie crust. Cover with plastic wrap to prevent a film forming over the filling and refrigerate at least 2 hours before serve.
- Top with your favorite whipped topping and serve with toasted coconut to garnish.