Bake the pie crust according to package instructions or until golden brown. Let it cool.
Prepare the filling:
In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.
Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture. Then return yolk mixture to the saucepan, stirring constantly for 2–3 minutes.
Remove from heat and stir in butter, vanilla, and shredded coconut.
Fill the crust:
Pour the warm coconut filling into the cooled pie crust. Smooth the top and chill in the fridge for at least 4 hours, or until set.
Make the whipped cream topping:
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe over the chilled pie.
Garnish:
Sprinkle toasted coconut over the top before serving.
💡 Tips:
Toast the coconut in a dry skillet over medium heat for 3–5 minutes until golden for extra flavor.
For a quicker version, use a pre-made custard or pudding mix.
This pie is best served chilled, straight from the fridge.
If you want, I can also give you a no-bake version of this Coconut Cream Pie that’s creamy, fast, and super easy to make! Do you want me to do that?
