How To Make Mrs. Clinton’s Coconut Cream Pie
Creamy and delicious coconut cream pie with a homemade pie crust and toasted coconut flakes on top.
Serves:
Ingredients
- Homemade or store-bought pie crust
- 1 cup of shredded coconut
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/2 tsp of salt
- 2 cups of coconut milk
- 3 large egg yolks
- 2 tbsp of unsalted butter
- 1 tsp of vanilla extract
Instructions
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Preheat oven to 375°F.
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Toast the shredded coconut in the oven for about 5-7 minutes until golden brown. Set aside to cool.
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Roll out the homemade or store-bought pie crust and set it in the pie dish. Bake for 10 minutes and set aside.
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In a medium saucepan, whisk together sugar, cornstarch, and salt. Add in coconut milk and egg yolks and whisk until smooth.
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Cook over medium heat until the mixture starts to bubble and thicken, stirring constantly for about 5 minutes.
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Remove from the heat and stir in butter, vanilla extract, and toasted coconut.
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Pour the mixture into the baked pie crust and spread evenly.
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Chill in the refrigerator for at least 4 hours or overnight.
Nutrition
- Calories : 553kcal
- Total Fat : 37g
- Saturated Fat : 23g
- Cholesterol : 177mg
- Sodium : 454mg
- Total Carbohydrates : 52g
- Dietary Fiber : 3g
- Sugar : 37g
- Protein : 6g
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