Coconut Cream Pie

Creamy custard filling, buttery crust, and a snowy coconut topping — pure comfort food.

📋 Ingredients:

For the crust:

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)

For the filling:

• ¾ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ tsp salt
• 2 cups whole milk
• 1 cup heavy cream
• 4 large egg yolks, lightly beaten
• 3 tbsp unsalted butter
• 1½ tsp vanilla extract
• 1¼ cups sweetened shredded coconut

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ¼ cup toasted coconut (optional, for garnish)

🥣 Instructions:

1. 

Bake the crust:

If using a homemade crust, bake and cool it fully before filling. Dock it with a fork and blind-bake with pie weights at 375°F (190°C) for about 20 minutes or until golden brown. Cool completely.

2. 

Make the coconut cream filling:

1. In a medium saucepan, whisk together sugar, flour, and salt.
2. Gradually whisk in milk and cream over medium heat until smooth.
3. Stir constantly until mixture thickens and begins to bubble (5–7 minutes).
4. Reduce heat to low.
5. Temper the egg yolks:
   Slowly whisk about ½ cup of the hot mixture into the egg yolks to warm them, then whisk the yolk mixture back into the saucepan.
6. Cook for another 2–3 minutes, stirring constantly, until thickened like pudding.
7. Remove from heat and stir in butter, vanilla, and shredded coconut.
8. Pour the hot filling into the cooled crust and smooth the top.
9. Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and chill for at least 4 hours or overnight.

3. 

Whip the topping:

1. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
2. Spread or pipe over the chilled pie.
3. Sprinkle with toasted coconut if desired.

🔥 How to Toast Coconut:

Spread sweetened shredded coconut in a dry skillet over medium heat. Stir frequently for 3–5 minutes until golden brown. Cool before using.

🧊 Storage:

• Store in the refrigerator, covered, for up to 4 days.
• Not freezer-friendly (the custard may weep when thawed).