Ingredients
Scale
- 1 pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted
- 3 large egg yolks
- 2 tablespoons butter
- whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust according to package instructions and bake until golden brown.
- In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat until the mixture thickens.
- Whisk in the egg yolks and continue cooking for a few minutes.
- Remove from heat and stir in vanilla extract, toasted coconut, and butter.
- Pour the filling into the baked pie crust and let it cool.
- Refrigerate for at least 4 hours before serving.
- Top with whipped cream and additional toasted coconut if desired.
Notes
- For a richer flavor, use full-fat coconut milk.
- Let the pie chill completely for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg