Description
A classic dessert featuring a creamy coconut filling topped with toasted coconut flakes in a flaky crust.
Ingredients
Scale
- 1 9-inch pie crust, baked
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups whole milk
- 4 large egg yolks, beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F. Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden. Set aside.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until thickened.
- Beat egg yolks in a bowl. Slowly whisk 1 cup of the hot milk mixture into the yolks.
- Return yolk mixture to the saucepan. Cook for 2 more minutes, stirring constantly.
- Remove from heat. Stir in butter, vanilla, and 1 cup toasted coconut.
- Pour filling into the baked pie crust. Cover with plastic wrap and chill for 4 hours.
- Whip heavy cream and powdered sugar until stiff peaks form. Spread over pie.
- Sprinkle remaining toasted coconut on top. Serve chilled.
Notes
- Use fresh coconut for best flavor.
- Chill the pie thoroughly before serving for clean slices.
- Toast coconut in a dry pan if you don’t want to use the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg
Keywords: coconut cream pie, coconut dessert, toasted coconut, pie recipe