Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Prick the bottom and sides of the unbaked pie crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let it cool completely on a wire rack.unbaked pie crust
- In a medium saucepan (off the heat), whisk together ¾ cup of the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.1 ½ cups granulated sugar, ½ cup cornstarch, ½ teaspoon salt, 3 cups milk
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This should take about 8-10 minutes.
- In a separate bowl, whisk the egg yolks until lightly colored. Gradually ladle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling.4 large egg yolks, 3 cups milk
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly, until the filling is very thick and bubbly. Cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from the heat. Stir in the butter, 1 teaspoon of vanilla extract, and the sweetened shredded coconut until the butter is melted and the coconut is evenly distributed.2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 ½ cups sweetened shredded coconut
- Pour the hot coconut filling into the pre-baked and cooled pie crust. Spread it evenly with a spatula.unbaked pie crust, 1 ½ cups sweetened shredded coconut
- Cover the surface of the pie directly with plastic wrap, pressing it gently to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled and set.
- In a cold bowl, whip the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and ½ teaspoon of vanilla extract, and continue whipping until stiff peaks form.1 cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon vanilla extract
- Once the pie is thoroughly chilled and set, carefully remove the plastic wrap. Spoon or pipe the whipped cream over the top of the pie. Garnish with toasted coconut flakes, if desired. Slice and serve immediately.Toasted coconut flakes
Notes
To store your Best Ever Coconut Cream Pie, cover the entire pie tightly with plastic wrap or transfer individual slices to airtight containers. Refrigerate the pie immediately after serving and it will stay fresh for up to 3 days. Due to the delicate nature of the custard filling and whipped cream, this pie is generally not recommended for freezing.
