Kittencal's Bakery Coconut Cream Pie

Indulge in the tropical decadence of **Kittencal's Bakery Coconut Cream Pie**, a dessert masterpiece that combines a velvety coconut-infused custard with rich layers of cream and toasted coconut. Nestled in a perfectly pre-baked 9-inch pie crust, this pie features a luxuriously smooth filling made from whole milk, heavy cream, and freshly tempered egg yolks, giving it a silky, melt-in-your-mouth texture. The addition of unsweetened shredded coconut and a hint of vanilla creates a balanced, flavorful sweetness that's crowned with fluffy whipped cream and a sprinkling of golden toasted coconut for a touch of crunch. With just 20 minutes of prep time, this no-fuss yet elegant pie is perfect for special occasions or an everyday treat. Serve it chilled and let its luscious, creamy flavor transport your taste buds to paradise.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 piece 9-inch pre-baked pie crust
• 0.75 cup Granulated sugar
• 0.25 cup All-purpose flour
• 2 tablespoons Cornstarch
• 2 cups Whole milk
• 1 cup Heavy cream
• 4 large Egg yolks
• 1 cup Unsweetened shredded coconut
• 2 tablespoons Unsalted butter
• 2 teaspoons Vanilla extract
• 1 cup Sweetened whipped cream
• 0.25 cup Toasted coconut (for garnish)

Directions

Step 1

Pre-bake your favorite 9-inch pie crust according to recipe or package instructions, then set it aside to cool completely.

Step 2

In a medium saucepan, combine the granulated sugar, all-purpose flour, and cornstarch. Whisk to ensure there are no lumps.

Step 3

Gradually whisk in the milk and heavy cream until smooth.

Step 4

Place the saucepan over medium heat and cook while stirring constantly. Bring the mixture to a gentle simmer and cook until it slightly thickens, about 3-4 minutes.

Step 5

In a separate bowl, beat the egg yolks lightly.

Step 6

Temper the egg yolks by adding a few tablespoons of the hot milk mixture to the yolks while whisking continuously. Slowly pour the tempered yolks back into the saucepan, whisking constantly.

Step 7

Reduce the heat to low and cook for an additional 2-3 minutes, or until the mixture becomes thick and creamy.

Step 8

Remove the saucepan from heat and stir in the shredded coconut, butter, and vanilla extract until well combined.

Step 9

Pour the coconut cream mixture into the cooled pie crust, spreading it evenly. Cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.

Step 10

Refrigerate the pie for at least 4 hours or overnight to allow the filling to set.

Step 11

Just before serving, top the pie with sweetened whipped cream and garnish with toasted coconut.

Step 12

Slice and serve chilled. Enjoy this luscious coconut cream pie!

Nutrition Facts

Serving size	(1275.0g)

Amount per serving	% Daily Value*
Calories	3759.5

Total Fat 259.5g	0%
Saturated Fat 168.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1098.6mg	0%
Sodium 760.2mg	0%
Total Carbohydrate 301.3g	0%
Dietary Fiber 26.3g	0%
Total Sugars 194.3g
Protein 45.3g	0%

Vitamin D 287.9IU	0%
Calcium 765.3mg	0%
Iron 9.1mg	0%
Potassium 1601.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 4.9%

Carbs: 32.4%