Ingredients
Equipment
Method
- Ensure your 9-inch pie crust is pre-baked and cooled completely. You can use a store-bought, ready-to-bake crust or bake your favorite homemade recipe ahead of time. A perfectly golden-brown crust provides the ideal foundation for the creamy filling.
- In a medium saucepan, whisk together 1 cup of the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. Let it simmer gently for 1 minute, stirring continuously.1 ½ cups granulated sugar, ½ cup cornstarch, ¼ teaspoon salt, 4 cups whole milk
- In a separate medium bowl, whisk the egg yolks with the remaining ½ cup of granulated sugar until pale and slightly thickened. Slowly ladle about 1 cup of the hot milk mixture into the egg yolk mixture, whisking vigorously. This process, called tempering, gently heats the yolks to prevent them from scrambling.4 large egg yolks, 1 ½ cups granulated sugar
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the custard is very thick and coats the back of a spoon, about 5 to 7 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the unsalted butter and pure vanilla extract until the butter is completely melted and incorporated. Gently fold in the 1 ½ cups of sweetened shredded coconut. For an extra burst of coconut flavor, you can add ½ teaspoon of coconut extract at this stage.2 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, 1 ½ cups sweetened shredded coconut, ½ teaspoon coconut extract
- Pour the warm coconut custard into the pre-baked pie crust, spreading it evenly with a spatula. Gently press plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools.1 pre-baked 9-inch pie crust
- Place the pie in the refrigerator and chill for at least 4 hours, or preferably overnight, until the custard is completely set and firm.
- Just before serving, in a chilled bowl, whip the heavy whipping cream with the powdered sugar and a splash of vanilla extract (and coconut extract, if using) until stiff peaks form.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 2 teaspoons pure vanilla extract, ½ teaspoon coconut extract
- Remove the plastic wrap from the chilled pie. Spoon or pipe the whipped cream topping generously over the set coconut custard. Sprinkle with additional sweetened shredded coconut for a beautiful finish. Slice and serve immediately.1 ½ cups sweetened shredded coconut
Notes
Store leftover pie refrigerated for up to 3 days. Not ideal for freezing.
