Ingredients
For the Filling:
1 cup sweetened shredded coconut
3 cups whole milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 baked 9-inch pie shell, cooled
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup toasted coconut (for garnish)
Instructions
- Toast the Coconut (Optional):
In a dry skillet over medium heat, toast 1/4 cup of coconut until golden brown. Set aside for garnish. - Prepare the Filling:
In a medium saucepan, combine sugar, cornstarch, and salt.
Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Temper the Eggs:
Slowly pour about 1/2 cup of the hot mixture into the beaten egg yolks while whisking.
Then pour the egg mixture back into the saucepan and cook for another 2 minutes.
- Finish the Cream:
Remove from heat and stir in butter, vanilla, and 1 cup shredded coconut.
Pour the filling into the cooled pie shell.
Cover with plastic wrap (directly on the surface) and chill for at least 3–4 hours, or overnight.
- Make the Whipped Topping:
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread over the chilled pie.
- Garnish:
Sprinkle toasted coconut on top before serving.
✨ Serving Tip: Serve chilled with a cup of coffee or tea — the creamy coconut flavor is pure nostalgia.