coconut cream pie with coconut milk, easy coconut cream pie
Easy and delicious, this coconut cream pie filling takes only minutes to cook up on the stove-top. Pour into a pre-baked homemade or store-bought pie shell and refrigerate. Top with whipped cream and toasted coconut before serving.
Bake the pie shell and set aside to cool completely.
Prepare the filling by combining the coconut milk, cream, eggs, sugar, cornstarch and salt in a large saucepan. Place over medium-low heat and cook, stirring regularly to start, then constantly once it starts to steam. This will take about 10-15 minutes, so be patient. Once mixture noticeably thickens and bubbles break the surface, it’s done. Remove from the heat and add the 1/4 cup processed coconut and the vanilla. Whisk to remove any lumps. Pour into pre-baked and cooled pie shell. Refrigerate for at least 2 hours.
To toast the coconut: Add coconut to a skillet over medium heat and cook, stirring constantly, until golden brown. Remove from heat and transfer to a plate to cool completely.
Before serving, whip the whipping cream with the sugar and spread over the top of the pie. Sprinkle with toasted coconut.
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