Instructions
Prepare the Crust: Preheat your oven to 375°F (190°C). If using a store-bought crust, unroll it and fit it into a 9-inch pie pan, crimping the edges decoratively. Prick the bottom and sides with a fork to prevent bubbling. Brush the crust lightly with beaten egg white to create a moisture barrier. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for fifteen minutes, then remove the weights and parchment. Bake for an additional eight to ten minutes until the crust is golden brown. Set aside to cool completely.
Make the Coconut Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt until no lumps remain. This dry mixing prevents lumps from forming later. Gradually whisk in the whole milk and coconut milk, stirring constantly until the mixture is completely smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and comes to a gentle boil. This usually takes eight to ten minutes. You’ll notice the mixture change from opaque to slightly translucent as it thickens.
Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Once the milk mixture is boiling and thick, slowly drizzle about one cup of the hot mixture into the beaten yolks while whisking constantly. This tempering process gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
Finish the Filling: Continue cooking over medium heat, whisking constantly, for another two to three minutes until the filling is very thick and coats the back of a spoon. The mixture should be bubbling gently. Remove from heat and immediately whisk in the butter, vanilla extract, and coconut extract until the butter is completely melted and incorporated. The butter adds richness and gives the filling a beautiful sheen.
Stir in the shredded coconut, distributing it evenly throughout the filling. The coconut adds texture and intensifies the tropical flavor. Strain the filling through a fine-mesh strainer directly into the cooled pie crust to remove any lumps and ensure a silky-smooth texture. Use a spatula to press the filling through if needed, making sure to get all the coconut through.
Cool the Pie: Smooth the top of the filling with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. This contact covering is essential for maintaining the smooth texture. Let the pie cool at room temperature for thirty minutes, then refrigerate for at least four hours or overnight until the filling is completely set and firm. The pie needs this time to set properly and develop its creamy texture.
Toast the Coconut: While the pie chills, prepare the toasted coconut for topping. Spread the shredded coconut in a single layer in a dry skillet over medium-low heat. Stir frequently for five to seven minutes until the coconut turns golden brown and fragrant. Watch carefully as it can burn quickly. Transfer immediately to a plate to cool completely.
Make the Whipped Cream: Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. This takes about three to four minutes. The cream should hold its shape when the beaters are lifted.
Assemble and Serve: Remove the plastic wrap from the chilled pie. Spread or pipe the whipped cream generously over the top of the pie, creating decorative swirls if desired. Sprinkle the toasted coconut evenly over the whipped cream for a beautiful finish and added crunch. Slice and serve immediately, or refrigerate until ready to serve.
Tips for Success
Don’t rush the chilling time, as the filling needs hours to set properly. Toast coconut in small batches for even browning.
Storage
Store covered in the refrigerator for up to three days. The crust may soften slightly over time.
