Coconut Cream Pie
Ingredients
- 1 9- inch pie crust fully baked and cooled
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup canned coconut milk
- 4 large egg yolks beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut toasted, divided
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- In a saucepan, whisk sugar, cornstarch and salt, then whisk in milk and coconut milk until smooth.
- Cook over medium heat, whisking constantly, until it thickens to pudding consistency and bubbles once, about 8 to 10 minutes.
- Whisk 1/2 cup of the hot mixture into the egg yolks, pour the yolks back into the pan.
- Cook 2 more minutes, whisking constantly, until very thick, remove from heat.
- Stir in butter, vanilla and 1 cup of the toasted coconut.
- Pour filling into the baked crust, press plastic wrap directly onto the surface to stop a skin forming.
- Chill at least 4 hours, or until fully set and sliceable.
- Whip cream and powdered sugar to soft peaks, about 2 minutes.
- Spread or pipe whipped cream over the chilled pie.
- Scatter the remaining toasted coconut over the top, slice and serve cold.
Good to Know
Fill the crust and chill up to 1 day ahead, covered with plastic wrap pressed onto the surface; add the whipped cream topping just before serving.