A creamy and delicious coconut pie that's easy to make. Perfect for any occasion, this pie combines a smooth coconut filling with a flaky crust and is topped with whipped cream and toasted coconut flakes.
Preparation time
25min
Cooking time
10min
Ingredients
8 Servings
- 240 ml coconut milk
- 35 g cornstarch
- 4 egg yolks
- 150 g granulated sugar
- 475 ml milk
- 1 pie crust
- 85 g sweetened shredded coconut
- 30 g toasted coconut flakes
- 30 g unsalted butter
- 5 ml vanilla extract
- 240 ml whipped cream
Directions
Step 1
In a medium saucepan, combine granulated sugar and cornstarch.
Step 2
Gradually whisk in whole milk and coconut milk until smooth.
Step 3
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Step 4
Remove from heat. In a small bowl, whisk egg yolks, then slowly whisk in 120 ml of the hot milk mixture.
Step 5
Return egg mixture to the saucepan, whisking constantly.
Step 6
Cook over medium heat for 2 minutes, stirring constantly.
Step 7
Remove from heat and stir in butter and vanilla extract until butter is melted.
Step 8
Stir in sweetened shredded coconut. Pour filling into cooled pie crust.
Step 9
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Step 10
Refrigerate for at least 2 hours or until set.
Step 11
Top with whipped cream and toasted coconut flakes before serving.