American CUISINE
Indulge in the rich, creamy goodness of this homemade coconut cream pie. Made with coconut milk, sweetened shredded coconut, and a buttery pie crust, this dessert is sure to impress!
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Step_1
In a medium saucepan, combine the coconut milk, heavy cream, and 1/2 cup of the sugar. Bring to a simmer over medium heat, stirring occasionally.
Step_2
In a separate bowl, whisk together the remaining 1/4 cup sugar, cornstarch, salt, and egg yolks until smooth.
Step_3
Slowly whisk about 1/2 cup of the hot coconut milk mixture into the egg yolk mixture to temper the eggs. Then, gradually whisk the tempered egg mixture back into the saucepan.
Step_4
Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 5 minutes.
Step_5
Remove the saucepan from the heat and stir in the butter, vanilla extract, and 3/4 cup of the toasted coconut.
Step_6
Pour the filling into the pre-baked pie crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until set.
Step_7
Before serving, top the pie with whipped cream and sprinkle with the remaining toasted coconut.
1 pre-baked pie crust (9-inch)
1 cup sweetened shredded coconut, toasted
2 cups coconut milk
1 cup heavy cream
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Whipped cream, for topping
Toasted coconut, for garnish
Original price was: ₹76.00.₹72.00Current price is: ₹72.00.
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Original price was: ₹55.00.₹50.00Current price is: ₹50.00.
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