Classic Coconut Cream Pie

🥥 Classic Coconut Cream Pie

Ingredients

• 1 pre-baked 9-inch pie crust

• ¾ cup sugar

• ¼ cup cornstarch

• ¼ tsp salt

• 2 cups whole milk

• 3 egg yolks

• 1 cup sweetened shredded coconut

• 2 tbsp butter

• 1 tsp vanilla extract

• 1 cup whipped cream

• Extra toasted coconut, for topping

Instructions

1. Make the filling: Whisk sugar, cornstarch, and salt in a saucepan. Gradually whisk in the milk and cook over medium heat until thick and bubbling.

2. Add the yolks: Beat the egg yolks in a bowl. Slowly whisk in some of the hot mixture, then return it to the saucepan. Cook for another 2 minutes, stirring constantly.

3. Add coconut: Remove from heat and stir in coconut, butter, and vanilla.

4. Fill the crust: Pour the warm coconut filling into the baked pie crust. Press plastic wrap directly onto the surface and refrigerate for at least 4 hours.

5. Finish: Top with whipped cream and toasted coconut before serving.

Tip: Toast the coconut in a dry skillet over medium-low heat for a few minutes until lightly golden. Let it cool before sprinkling over the pie.