Jamaican Coconut Cream Pie

Ingredients

• 1 Pre-baked pie crust (shortcrust pastry)
• 400ml Coconut milk (full-fat)
• 100g Granulated sugar
• 4 Esslöffel Cornstarch
• 3 Large egg yolks
• 1 Teelöffel Vanilla extract
• 1/2 Teelöffel Salt
• 300ml Heavy cream
• 2 Esslöffel Powdered sugar
• 50g Toasted shredded coconut for garnish

Instructions

1. In a medium saucepan, whisk together coconut milk, sugar, cornstarch, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
2. Remove the saucepan from the heat and stir in vanilla extract. Pour the coconut cream directly onto the surface of the pre-baked pie crust to prevent skin from forming.
3. Cover the pie with plastic wrap (directly on the cream) and chill in the refrigerator for at least 4 hours, or preferably overnight, until firm.
4. Just before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
5. Sprinkle with toasted shredded coconut and serve immediately.

Nutrition