Description
A classic old-fashioned coconut cream pie with a flaky crust, creamy coconut custard filling, and a fluffy whipped cream topping, finished with toasted coconut.
Ingredients
- 1 (9-inch) pie crust, baked
- 3 cups whole milk
- 1 cup sweetened shredded coconut
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
- 1/4 cup toasted coconut (for topping)
Instructions
- Bake the pie crust according to package or recipe instructions. Let cool completely.
- In a medium saucepan, heat milk and shredded coconut over medium heat until hot but not boiling.
- In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
- Slowly pour in hot milk mixture, whisking constantly to temper the eggs.
- Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.
- Remove from heat and stir in butter and vanilla extract.
- Pour filling into the cooled pie crust and smooth the top. Cover with plastic wrap directly on surface and refrigerate until set, about 4 hours.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over chilled pie and sprinkle with toasted coconut before serving.
Notes
- For extra flavor, toast the shredded coconut before adding it to the custard.
- Allow the pie to chill fully for best slicing results.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking and stovetop
- Cuisine: American