This rich and creamy coconut cream pie is the perfect dessert for any special occasion. Made with a flaky pastry crust, a creamy filling, and topped with fresh whipped cream, this pie is sure to be a hit with your family and friends!
Ingredients
- 1 unbaked 9 inch pie crust
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup (120 ml) coconut milk
- 1/4 cup (60 ml) heavy cream
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 cup (240 ml) shredded coconut
- 1 cup (240 ml) whipped cream, for topping
Method
- Preheat oven to 350 F (175 C).
- In a large bowl, whisk together the condensed milk, coconut milk, heavy cream, and vanilla extract.
- Stir in the shredded coconut.
- Pour the mixture into the pie crust.
- Bake for 45 to 50 minutes, or until the filling is set.
- Remove from oven and let cool.
- Top with whipped cream and serve.
Potential changes & improvements
If you want a richer pie, you can use 1 cup (240 ml) of heavy cream in place of the 1/2 cup (120 ml) of coconut milk. For a less sweet pie, you can use 1/2 cup (120 ml) of unsweetened shredded coconut. If you want a more traditional flavor, you can use 1 teaspoon (5 ml) of coconut extract in place of the vanilla extract.
What other food it works well with
This pie goes well with a cup of coffee or tea. It also goes well with a scoop of vanilla ice cream.
Common Mistakes
One common mistake is to not bake the pie long enough. The filling should be set before you remove the pie from the oven. Another mistake is to use too much or too little coconut. The pie should have a delicate coconut flavor, so use 1 cup (240 ml) of shredded coconut.
Nutritional Information
This pie is high in calories and fat. Each slice has approximately 350 calories and 17 grams of fat.
Allergens
This recipe contains eggs, milk, and coconut. It may also contain traces of nuts, soy, and wheat.