Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pre-baked 23cm pastry shell; 400ml tin coconut milk; 1 1/2 cups whole milk; 4 egg yolks; 3/4 cup caster sugar; 1/4 cup cornflour; 2 tbsp butter; 1 tsp vanilla extract; 2 cups thickened cream, whipped; 1 cup desiccated coconut, toasted

A classic American diner-style pie, filled with a creamy coconut custard and finished with a generous scatter of toasted coconut on top.

Total time

30 min

Prep

30 min

Cook

0 min

Difficulty

hard

Cuisine

American

vegetarian

Ingredients

1pre-baked 23cm pastry shell

400ml tincoconut milk

1 1/2 cupswhole milk

4egg yolks

3/4 cupcaster sugar

1/4 cupcornflour

2 tbspbutter

1 tspvanilla extract

2 cupsthickened cream, whipped

1 cupdesiccated coconut, toasted

Instructions

Whisk egg yolks, sugar and cornflour.

Heat coconut milk and milk to simmering. Whisk into yolk mixture.

Return to pan. Cook stirring until very thick.

Stir in butter and vanilla. Pour into pastry shell. Cover. Refrigerate 3 hours.

Top with whipped cream and toasted coconut.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1112

Protein

11.9g

Fat

92.9g

Carbs

64.6g

Fiber

5.7g

Sodium

103mg

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