Coconut Cream Pie

• servings: 10 servings
• total time: 6 hours 25 minutes

Ingredients

1 cup heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla

1/2 cup sweetened flaked coconut, toasted, for topping

3/4 cup granulated sugar

6 tablespoons cornstarch

1/4 teaspoon salt

1 (14-ounce) can coconut milk

1 1/2 cups whole milk

3/4 cup sweetened coconut

3 egg yolks

3 tablespoons salted butter

2 teaspoons vanilla extract

1 fully blind-baked pie crust

Directions

In a medium saucepan, whisk the sugar, cornstarch, and salt. Add the coconut milk and whole milk. Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble. Continue to cook for another 2 minutes, stirring frequently. Meanwhile, whisk the egg yolks in a separate bowl.

When the milk mixture is hot and thickened, pour 1 cup of the hot milk mixture into the eggs, whisking constantly to temper the eggs. This gently heats them without scrambling the eggs.

Pour the hot egg mixture back into the pan with the hot milk mixture. Cook and stir another 2 minutes until thick.

Remove the pan from the heat and immediately stir in the butter and vanilla. Add the shredded coconut and stir to combine.

Pour the coconut cream pie filling into the prepared pie crust, then cover with plastic wrap and chill in the fridge for 6 hours, until set.

Meanwhile, add the heavy cream, powdered sugar, and vanilla to a cold bowl. Beat with an electric mixer or stand mixer using the whisk attachment until stiff peaks start to form. Take care not to overbeat though or you run the risk of turning the whipped cream into butter.

When the pie is completely chilled, top with the sweetened whipped cream and sprinkle with toasted coconut. I like to go heavy with the toasted coconut, even though there is already coconut in the pie filling itself, but you can do less if you like.