This heavenly coconut pie features a silky, custard-like filling loaded with sweet coconut, nestled in a flaky pie crust and topped with billowy whipped cream and toasted coconut. Every bite delivers pure coconut bliss, making it the perfect dessert for coconut lovers and special occasions alike.
Ingredients
For the Pie Crust:
- 1 pre-made 9-inch pie crust, or homemade
- 1 egg white, lightly beaten (for brushing)
For the Coconut Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup coconut milk (canned, well-stirred)
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups sweetened shredded coconut
For the Topping:
- 1 1/2 cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut, toasted
Equipment
- 9-inch pie pan
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Electric mixer
- Dry skillet for toasting
Instructions
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