Ingredients
Scale
- 1 (9-inch) pre-baked pie crust
- 1 cup sweetened shredded coconut
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 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
- 1/4 cup toasted coconut flakes for garnish
Instructions
- Toast shredded coconut at 350°F for 5-7 minutes, reserving 1/4 cup for garnish
- Whisk sugar, cornstarch, salt and milk in saucepan until thickened
- Temper egg yolks with hot milk mixture, then return to saucepan
- Stir in butter, vanilla and toasted coconut (except reserved portion)
- Pour custard into pre-baked pie crust and refrigerate for 4+ hours
- Whip cream with powdered sugar and top chilled pie before serving
- Sprinkle with reserved toasted coconut flakes
Notes
- For extra coconut flavor, substitute 1 cup milk with coconut milk
- Temper egg yolks properly to avoid scrambling
- Chill pie thoroughly before adding whipped cream
- Toast coconut until golden for maximum flavor
- Use high-quality pie crust for best results
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg