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Coconut Cream Pie

  • Author: Rachel Conners
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 2 hours 15 minutes
  • Category: pie
  • Cuisine: dessert

Ingredients

Scale
  • 1 pre-baked deep-dish pie shell
  • 1 12 oz can evaporated milk
  • 1 13.5 oz can coconut milk
  • 2 eggs
  • ¾ cup white sugar (or vanilla sugar, if you have it)
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • 1 7 oz. bag sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ¼ cup sweetened shredded coconut, toasted

Instructions

  1. In a microwave-safe bowl, combine the evaporated milk, coconut milk, eggs, sugar, cornstarch, and salt. Whisk until completely smooth. Microwave for 5-7 minutes, stirring between each minute, until smooth and thickened. Stir in the bag of coconut and vanilla extract. Pour into pie shell and refrigerate for 2 to 4 hours or until firm.
  2. Using a whisk or the whisk attachment on a mixer, whip the cream until it holds soft peaks. Sift the powdered sugar into the cream and whip until it can hold its shape, being careful not to over-beat. Spread whipped cream onto the cooled pie and sprinkle with toasted coconut. Enjoy!

Keywords: coconut, cream, pie, whipping cream, vanilla, no bake, dessert