Coconut Cream Pie

Coconut Cream Pie is a tropical dessert dream, with its rich and velvety coconut custard nestled in a flaky pie crust, topped with fluffy whipped cream and a sprinkle of toasted coconut. This classic pie combines a smooth, creamy filling with the natural sweetness of coconut, creating a luxurious dessert that’s perfect for any occasion. Whether you’re serving it at a summer gathering or indulging in a slice after dinner, this pie is sure to satisfy your sweet tooth and transport you to a sunny paradise.

Ingredients:

For the Crust:

• 1 9-inch pie crust, baked and cooled (store-bought or homemade)

For the Filling:

• 1 1/2 cups whole milk
• 1 1/2 cups coconut milk
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 1 1/2 cups sweetened shredded coconut
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup toasted shredded coconut (optional)

Instructions:

1. In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
2. Remove the saucepan from heat and stir in the shredded coconut, butter, and vanilla extract until well combined.
3. Pour the coconut custard into the baked pie crust and smooth the top. Place plastic wrap directly on the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until set.
4. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Spread the whipped cream over the chilled pie and garnish with toasted shredded coconut if desired.
6. Slice and serve chilled.

Enjoy your creamy and delightful Coconut Cream Pie!