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Ingredients
Scale
- 1 (9-inch) all butter pie crust, pre-baked and cooled
- 1 ½ cups (140g) shredded sweetened coconut, divided
- 4 large egg yolks
- ¾ cup (150g) granulated sugar
- ¼ cup (32g) cornstarch
- Pinch of salt
- 1 (13.5) ounce can unsweetened coconut milk
- ¾ cup whole milk or half and half
- 1 tablespoon (14g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
- whipped cream, for garnish
Instructions
- Toast 1/2 cup of shredded coconut in a skillet over medium-low heat for about 7-8 minutes, stirring constantly. Set aside to cool.
- In a small bowl, whisk together the egg yolks until smooth.
- In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in coconut milk and whole milk until smooth. Cook over medium-high heat, whisking constantly, until hot and just below boiling.
- Slowly add about 1 cup of the hot milk mixture to the egg yolks, whisking continuously. Then pour this mixture back into the saucepan. Bring to a gentle boil, reduce heat and stir for an additional 2 minutes before removing from heat. Stir in butter, vanilla, and optional coconut extract.
- Strain the filling through a fine-mesh sieve into a bowl and fold in the remaining shredded coconut. Pour this mixture into the cooled pie crust.
- Cover the filling with wax paper or plastic wrap, ensuring it touches the surface to prevent a skin from forming, and chill for at least 4 hours or overnight.
- Before serving, add whipped cream and sprinkle with toasted coconut on top.
Notes
For best results, chill the pie overnight for flavors to meld.
Store in the refrigerator for up to 2-3 days, but avoid freezing as it may change the texture.
- Prep Time: 10 minutes
- Cook Time: 270 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg