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Coconut Cream Pie

This coconut cream pie combines a creamy coconut custard filling with a buttery pie crust, topped with fluffy whipped cream and toasted coconut for the perfect sweet finish.
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Ingredients
  

For the crust:

  • 1 pre-baked 9-inch pie crust

For the coconut custard filling:

  • 2 cups whole milk
  • 1 cup canned coconut milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 2 tablespoons butter

For the whipped topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup toasted coconut for garnish

Instructions
 

  • Combine whole milk, coconut milk, sugar, and cornstarch in a saucepan over medium heat. Whisk constantly until the mixture thickens (about 8-10 minutes).
  • Slowly add a small amount of the hot milk mixture to the egg yolks, whisking constantly. Gradually mix the tempered eggs back into the saucepan, and cook for 2 more minutes until the custard thickens.
  • Remove from heat and stir in vanilla extract, butter, and shredded coconut until the butter melts and the mixture becomes creamy.
  • Pour the warm custard into the pre-baked pie crust. Smooth the surface with a spatula. Cover and refrigerate for at least 3 hours to set.
  • Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  • Spread whipped cream over the set custard and top with toasted coconut. Slice and serve!