A great coconut cream pie layers coconut into the custard, the crust, and the topping. Learn to make a from-scratch coconut cream pie with toasted coconut.
Ingredients
1 blind-baked 9-inch pie crust
1 can (13.5 oz) coconut milk plus enough whole milk to make 3 cups
3/4 cup (150g) granulated sugar
1/3 cup (40g) cornstarch
4 large egg yolks
1 cup (85g) shredded coconut, plus more toasted for topping
2 tbsp butter
1 tsp vanilla extract
Whipped cream, for topping
Instructions
1
Whisk the sugar, cornstarch, and egg yolks with a splash of the milk into a smooth paste.
2
Heat the coconut milk and remaining milk until steaming, then slowly whisk into the yolk mixture.
3
Return to the pot and cook over medium heat, whisking constantly, until thick and bubbling, 3 to 5 minutes.
4
Off the heat, stir in the shredded coconut, butter, and vanilla.
5
Pour into the crust, press wrap onto the surface, and chill at least 4 hours.
6
Top with whipped cream and a generous layer of toasted coconut before serving.
