Description
This creamy coconut pie features a luscious custard filling, topped with fluffy whipped cream and a sprinkle of toasted coconut. It’s the perfect dessert for coconut lovers and an easy-to-make classic that will impress everyone at your table.
Ingredients
Scale
- 1 9-inch pie crust, baked and cooled
- 1 cup sweetened shredded coconut
- 2 3/4 cups milk
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- In a medium saucepan, combine milk, sugar, flour, and salt. Cook over low heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
- In a small bowl, beat egg yolks slightly. Slowly pour 1 cup of hot mixture into yolks, stirring constantly. Then blend egg mixture back into saucepan. Boil and stir for another minute.
- Remove from heat and blend in butter and vanilla. Stir in 3/4 cup of coconut. Pour filling into pie crust and chill 2-4 hours, until firm.
- Top with whipped cream and remaining coconut before serving.
Notes
- You can toast the remaining coconut for added flavor and texture.
- Ensure the pie is fully chilled before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes