Go Back
Toasted Coconut Cream Pie on a plate
Melissa Hart

Toasted Coconut Cream Pie

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 fully baked 9-inch All-Purpose Flaky Pie Crust cooled
  • 1 1/2 cups sweetened shredded coconut divided
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 tsp kosher salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar

Method
 

  1. Toast 3/4 cup coconut in a dry skillet over medium-low heat for 4 to 5 minutes until patchy golden.
  2. Whisk the milk, granulated sugar, cornstarch, salt and egg yolks in a saucepan and cook over medium heat until boiling and thick.
  3. Boil for 1 minute while whisking, remove from the heat, and stir in the butter, vanilla, untoasted coconut and half the toasted coconut.
  4. Pour the filling into the crust, press parchment on the surface, and refrigerate for 5 hours.
  5. Beat cream and powdered sugar to soft peaks, spread over pie and scatter remaining toasted coconut evenly over cream.