Coconut Cream Pie

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  1. Pre-bake the pie crust:
    • Preheat your oven to 375°F (190°C).
    • If using a store-bought pie crust, follow the instructions on the package for pre-baking.
    • If making a homemade pie crust, roll out the dough and place it in a 9-inch pie pan. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans.
    • Bake the crust for about 15 minutes, then remove the parchment paper and weights, and bake for an additional 10-15 minutes or until it’s golden brown. Let it cool completely.
  2. Toast the shredded coconut:
    • Spread the shredded coconut on a baking sheet and toast it in the oven for a few minutes until it’s lightly golden. Keep a close eye on it, as coconut can burn quickly. Set it aside to cool.
  3. Prepare the coconut filling:
    • In a medium saucepan, combine the milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
    • In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs. Then, pour the egg mixture back into the saucepan with the rest of the milk mixture.
    • Continue to cook, stirring constantly, for another 2 minutes until the custard is thick.
    • Remove the saucepan from heat, and stir in the butter, vanilla extract, and 3/4 cup of the toasted coconut. Let the filling cool slightly.
  4. Assemble the pie:
    • Pour the coconut filling into the pre-baked pie crust.
    • Cover the pie with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
    • Chill the pie in the refrigerator for at least 2 hours, or until it’s set.
  5. Make the whipped cream topping:
    • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Finish the pie:
    • Remove the plastic wrap from the pie and top it with the whipped cream.
    • Sprinkle the remaining toasted coconut on top of the whipped cream.
  7. Serve:
    • Slice and serve your delicious coconut cream pie. Enjoy!

This classic dessert is a favorite for coconut lovers and is perfect for any occasion.

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