Coconut Cream Pie is a truly delicious and comforting dessert. It combines a pastry crust, a creamy coconut filling and a topping of whipped cream or toasted shredded coconut. The soft texture of the coconut filling contrasts wonderfully with the crunchy crust, and the sweet, sharp touch of coconut makes this dessert irresistible for coconut lovers.
How to make Coconut Cream Pie
The recipe has all the necessary ingredients for the Coconut Cream Pie. Take the paper and pen to write down this deliciousness to make later at home!
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Coconut Cream Pie Ingredients:
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- ¾ cup white sugar
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup frozen whipped topping, thawed
Preparation method:
First preheat the oven to 350 degrees F. Then spread the coconut out on a sheet of baking paper.
Then bake in the preheated oven, stirring occasionally, until golden brown, for 5 minutes.
Then, in a medium saucepan, mix together half the milk, the sugar, flour, eggs and salt. Then bring to the boil over a low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 15 minutes.
Then remove the pan from the heat and add 3/4 cup of toasted coconut and the vanilla; reserve the remaining toasted coconut to decorate the tart.
Then pour the cream into the tart pan and chill until firm, about 4 hours.
Finally, cover with the whipped topping and the reserved toasted coconut.
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