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The absolute best coconut cream pie

The absolute best coconut cream pie


°1c milk

° 1 c sweetened peeled coconut

°1c light cream

°1/2 C sugar

° 2 tablespoons of cornstarch

° 2 separate eggs

° 1 teaspoon vanilla

°1 pie crust.

°8 ounces whipping cream


  1. Bake the pie crust according to the instructions on the package and let it cool completely.
  1. Put the milk and light cream into a double boiler. Add sugar and bring to a boil.
  1. Add 2 tbsp. cold water for cornstarch. stir well.
  1. In a bowl, whisk the egg yolks until light. Add the cornstarch mixture to the yolks. Mix well.
  1. Add the egg mixture to the milk mixture in the double boiler.
  1. Cook for 5 minutes, stirring constantly.
  1. Remove from heat. Add vanilla and coconut. moves. Let’s stand 30 minutes.
  1. Pour into prepared crust. Cover with plastic wrap and refrigerate 30 minutes or until set.
  1. Remove the plastic wrap. Cover it with whipped cream.


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