Ingredients for Kittencal's Old Fashioned Coconut Cream Pie
- 3 cups cream of coconut (from one 398ml can or equivalent 14oz can)
- 18% Table Cream
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Heavy Whipping Cream
- Deep Dish Pie Shell
- Flaked Coconut
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How to Make Kittencal's Old Fashioned Coconut Cream Pie
- In a large microwave-safe bowl, combine 3 cups of cream of coconut (from a 398ml can or equivalent 14oz can) and 1 cup heavy cream.
- Whisk in 3 large eggs until fully combined.
- Add 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract. Whisk vigorously until smooth.
- Microwave on high for 8 minutes (or until thickened), whisking every couple of minutes to prevent scorching. Adjust microwave time based on your appliance.
- Pour the filling into a baked and completely cooled pie crust.
- Cool the pie on the counter for 20 minutes.
- Cover the filling directly with plastic wrap and refrigerate for at least 6 hours, or until very firm.
- In a chilled bowl, beat 1 pint (2 cups) heavy whipping cream until soft peaks form. Add 2 tablespoons confectioners' sugar and beat until stiff peaks form.
- Once the pie is chilled, remove the plastic wrap and top with the whipped cream.
- Sprinkle with toasted coconut flakes (see optional step below).
- Serve immediately or chill until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
104g
Fat
151g
Carbs
15g
