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Ingredients
Scale
- 1 unbaked flaky Pie Crust (store-bought or homemade)
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 1 (14 ounce) can full fat coconut milk
- 1 cup (240ml) half-and-half
- 2/3 cup (130g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (80g) sweetened shredded coconut
- 2 Tablespoons (28g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Optional: 1/2 teaspoon coconut extract
- 1 and 1/2 cups (360ml) cold heavy cream
- 3 Tablespoons (20g) confectioners’ sugar
- 3/4 teaspoon pure vanilla extract
- Optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut
Instructions
- Prepare the pie crust and blind bake it at 375°F (190°C), then let it cool.
- Whisk egg yolks and cornstarch in a bowl and set aside.
- Heat coconut milk, half-and-half, sugar, and salt in a saucepan until boiling.
- Gradually mix hot mixture into egg yolks, then return to saucepan and cook until thickened.
- Stir in shredded coconut, butter, vanilla, and coconut extract (if using).
- Pour coconut filling into the cooled pie crust and chill for at least 3 hours.
- Whip heavy cream with confectioners’ sugar and vanilla until medium peaks form.
- Spread whipped cream over the chilled pie and garnish as desired.
Notes
Chill filling overnight for enhanced flavor.
Use fresh ingredients for the best taste.
Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 14g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg