Ingredients
- Pie crust (store-bought or homemade)
- Full-fat coconut milk
- Granulated sugar
- Egg yolks
- Unsweetened shredded coconut
- Vanilla extract
- Heavy whipping cream
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Bake the pie crust for 10-12 minutes until golden brown. Allow it to cool.
- In a saucepan, combine coconut milk, sugar, and egg yolks over medium heat, stirring constantly until thickened (about 5-7 minutes).
- Mix in shredded coconut and vanilla extract; cook for another minute.
- Pour the filling into the cooled pie shell and refrigerate for at least 2 hours or until set.
- Whip heavy cream with powdered sugar until soft peaks form, then spread over the chilled pie.
- Garnish with extra shredded coconut before serving.
Notes
- For added texture, top with toasted coconut flakes.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 330
- Sugar: 22g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg