Creamy Coconut Cream Pie

Ingredients

For the crust

• 1 9-inch pie crust, homemade or store-bought
• 2 tablespoons butter, melted, if using a crumb crust

For the coconut filling

• 1 cup sweetened shredded coconut
• 2 cups whole milk
• 1 cup coconut milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 4 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the topping

• 1½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• ½ cup shredded coconut, toasted or plain

Instructions

1. Prepare the crust: Bake the pie crust according to its instructions until golden brown. Let it cool completely.
2. Make the coconut filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and coconut milk.
3. Cook over medium heat, stirring constantly, until the mixture becomes thick and creamy.
4. In a separate bowl, whisk the egg yolks. Slowly add a little of the hot milk mixture while whisking continuously to temper the eggs.
5. Return the egg mixture to the saucepan and cook for another 1–2 minutes until thick and smooth.
6. Remove from the heat and stir in the butter, vanilla, and shredded coconut.
7. Assemble: Pour the warm coconut filling into the cooled pie crust and smooth the top.
8. Cover and refrigerate for at least 4 hours, or until completely set.
9. Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
10. Spread or pipe the whipped cream over the chilled pie and finish with shredded coconut.
11. Slice and serve chilled.

Result

A rich, creamy coconut pie with a golden crust, smooth coconut custard, shredded coconut, and a fluffy whipped-cream topping.