A luscious and creamy coconut pie with a flaky crust and toasted coconut topping.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
1 (9-inch) pie crust, baked and cooled
1 cup sweetened shredded coconut
1 1/2 cups whole milk
1 1/2 cups coconut milk
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden, stirring once. Set aside to cool.
In a medium saucepan, whisk together milk, coconut milk, sugar, cornstarch, salt, and egg yolks until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Remove from heat and stir in butter, vanilla, and 3/4 cup of the toasted coconut. Pour filling into baked pie crust and press plastic wrap directly on surface. Refrigerate for at least 4 hours.
Before serving, whip heavy cream with powdered sugar until stiff peaks form. Spread over chilled pie and sprinkle with remaining toasted coconut.