The Absolute Best Coconut Cream Pie

Prepare the Pie Crust: Begin by pre-baking your pie crust according to its instructions until it’s golden brown. Allow it to cool completely.

Make the Coconut Filling: In a medium saucepan, combine coconut milk, granulated sugar, cornstarch, and salt. Whisk them together over medium heat until the mixture starts to thicken.

In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot coconut mixture into the yolks, whisking constantly to temper the eggs. Gradually whisk in the remaining hot mixture.

Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it comes to a boil. Reduce the heat and simmer for a couple of minutes until the mixture becomes a thick custard.

Remove from heat and stir in butter, vanilla extract, and half of the shredded coconut. Pour the filling into the cooled pie crust.

Chill: Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or until set.

Whip the Cream: In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie.

Garnish: Sprinkle the remaining shredded coconut on top of the whipped cream. For an extra touch, you can toast the coconut in a dry skillet until golden brown before adding it to the pie.

Slice, serve, and savor every bite of this tropical delight!