Coconut Cream Pie with Mascarpone Whipped Cream
This Coconut Cream Pie with Mascarpone Whipped Cream is creamy, decadent and insanely delicious! Packed with irresistible coconut flavor.
Servings 8
Ingredients
Coconut Cream Pie
- 1 9 inch pre baked pie crust homemade or store bought
- 3 large egg yolks
- 1 large egg
- 4 tbsp corn starch
- ½ tsp salt
- 1 14 oz can of coconut milk full fat
- ¾ cup whole milk
- 2 tsp vanilla extract
- 3 tbsp butter
- 1½-2 cups sweetened coconut flakes
Mascarpone Whipped Cream
- 2 cups heavy whipping cream cold
- 4 oz mascarpone cold
- ¼ cup powdered sugar or more if you prefer sweeter
- 2 tsp vanilla extract
Instructions
Coconut Cream
- In a medium sized bowl, whisk the yolks, egg, cornstarch & salt together until smooth.
- Add the milks & sugar to a saucepan on low to medium heat to simmer. Once simmering, slowly add in the egg mixture while continuously whisking. Continue to cook for 1-2 minutes until thickened. Remove from the heat and add in the butter, salt & coconut flakes. Stir to combine.
- Pour the custard into the pre baked pie crust and cover the surface tightly with plastic wrap gently pressing down. Refrigerate for 4 hours or overnight, until set.
- When ready to serve, remove the plastic and spread or pipe your mascarpone whipped cream and finish with toasted coconut. Slice and devour!
Mascarpone Whipped Cream
- In a large bowl, using a handheld mixer add all the ingredients together and mix on high until stiff peaks form. About 1-2 minutes. You can also use a stand mixer fitted with a whisk attachment,