Description
A luscious and creamy coconut pie with a flaky crust and toasted coconut topping.
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.
Notes
You can customize the seasonings to taste.