A creamy and delicious coconut-filled pie with a flaky crust.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 pre-baked 9-inch pie crust
1 cup sweetened shredded coconut
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
3 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 lightly golden. Set aside to cool.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
In a small bowl, beat egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to temper the yolks. Pour the yolk mixture back into the saucepan and return to heat.
Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter, vanilla, and 3/4 cup of the toasted coconut.
Pour the filling into the pre-baked pie crust. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill for at least 4 hours.
Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie and sprinkle with remaining toasted coconut.