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Introduction:
This classic homemade coconut cream pie features a flaky buttery crust filled with rich, creamy coconut pudding and topped with light whipped cream. It’s a nostalgic dessert perfect for family gatherings or anytime you crave a comforting sweet treat.
Ingredients:
For the Pie Crust:
2 sticks (225 g) butter, cold and cubed
2 cups (250 g) all-purpose flour
1/2 tsp salt
4-6 tbsp cold water
For the Coconut Cream Filling:
3 cups (720 ml) half and half
1 cup (200 g) granulated sugar
1/4 cup (30 g) cornstarch
1/4 tsp salt
3 large egg yolks, beaten
1 1/2 cups (135 g) shredded coconut, sweetened or unsweetened
2 tbsp (28 g) butter
1 tsp vanilla extract
For the Whipped Cream Topping:
1 cup (240 ml) heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
How to Make:
1. Prepare the Pie Crust:
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