Homemade Coconut Pie!
The silky coconut filling is made from simple ingredients like whole milk, sugar, and shredded coconut, creating a smooth texture that melts in your mouth. Topped with freshly whipped cream and a sprinkle of toasted coconut, it’s an irresistible treat.
Ingredients
- Heavy whipping cream 1 cup
- Powdered sugar 1/4 cup
- Vanilla extract 1/2 tsp
- Toasted coconut additional for garnish
Instructions
- 1️⃣ Preheat the Oven:
- Set your oven to 350°F (175°C). If utilizing a store-bought crust, place it into a 9-inch pie pan and, if desired, sprinkle it lightly with granulated sugar.
- 2️⃣ Prepare the Pie Crust:
- For a homemade crust, roll it out and fit it into the pie dish. Trim any excess and crimp the edges for a neat finish. Pre-bake the crust for approximately 10 minutes. Once done, remove it from the oven and let it cool.
- 3️⃣ Make the Coconut Filling:
- In a medium-sized saucepan, combine the granulated sugar, flour, and salt. Gradually pour in the milk, whisking constantly until fully blended. Heat the mixture over medium, stirring consistently until it thickens and starts to bubble.
- 4️⃣ Combine Eggs and Coconut:
- Take the saucepan off the heat. Gradually stir around 1 cup of the hot mixture into the beaten eggs to temper them, then pour this back into the saucepan. Mix in the vanilla extract and shredded coconut until well incorporated.
- 5️⃣ Fill the Pie Crust:
- Pour the coconut filling into the prepared pie crust. Bake for 25-30 minutes, or until the filling is firm and the top is lightly browned. Allow the pie to cool to room temperature, then place it in the refrigerator for a minimum of 2 hours.
- 6️⃣ Make the Whipped Topping:
- In a mixing bowl, whip the heavy cream until it reaches soft peaks. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- 7️⃣ Serve:
- Spread the whipped cream over the chilled pie and finish with a sprinkle of toasted coconut if desired.
Notes
Savor the delightful taste of your Homemade Coconut Pie!