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Instructions
Step 1: Bake the Pie Crust
- If using a pre-made crust, bake it according to the package instructions until golden brown. Let cool completely.
Step 2: Prepare the Coconut Filling
- In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble.
- In a separate bowl, lightly beat the egg yolks. Gradually whisk about ½ cup of the hot milk mixture into the yolks to temper them.
- Slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
- Continue cooking for 2–3 minutes until the filling is thick and creamy. Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Step 3: Assemble the Pie
- Pour the warm coconut filling into the baked pie crust, spreading it evenly.
- Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 4 hours or until fully set.
Step 4: Make the Whipped Topping
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
Step 5: Garnish and Serve
- Sprinkle toasted coconut flakes over the whipped cream for added flavor and texture.
- Slice and serve chilled.
Tips for Success
- Toast the Coconut: Toast shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown for a nutty flavor.
- Crust Options: Try a graham cracker or shortbread crust for a different twist.
- Storage: Keep the pie refrigerated and consume within 3 days for the best flavor and texture.
Enjoy this Coconut Cream Pie—a creamy, tropical treat that’s perfect for any occasion! 🌴