It was a dreary weekend here in Chicago. To combat some of the gloom, on Sunday I tried my hand at my favorite dessert of all-time – coconut cream pie. I mostly followed this recipe here, but made a few slight adjustments, namely a store-bought crust and coconut milk instead of whole milk.
The result was pure perfection and rivaled some of the best coconut cream pies I’ve ever had. If you are a fan of this heavenly dessert I highly recommend this recipe. Enjoy!
Coconut Cream Pie
Crust
- 1 store-bought crust, blind baked and cooled ahead of time
Filling
- 1/2 cup sugar
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons all-purpose flour
- 1 1/2 cups coconut milk
- 1 1/2 cups sweetened flaked coconut
- 1 teaspoon vanilla extract
- 1/8 teaspoon coconut extract
Topping
- 2/3 cup sweetened flaked coconut
- 1 1/4 cups chilled whipping cream
- 2 tablespoons sugar
- 1/8 teaspoon coconut extract
































