A classic, creamy coconut pie with a flaky crust and toasted coconut topping.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 9-inch pie crust, pre-baked
1 cup sweetened shredded coconut
3 cups whole milk
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden, stirring occasionally. Set aside to cool.
In a medium saucepan, heat milk over medium heat until steaming but not boiling.
In a separate bowl, whisk together sugar, flour, and salt. Add egg yolks and whisk until smooth.
Gradually pour the hot milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
Remove from heat and stir in butter, vanilla, and 3/4 cup of the toasted coconut.
Pour the filling into the pre-baked pie crust and smooth the top. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours.
Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie and sprinkle with remaining toasted coconut.