Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bake the pie crust according to package directions until golden brown. Let it cool completely.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- In a small bowl, whisk the egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks. Pour the tempered egg yolk mixture back into the saucepan.
- Return the saucepan to medium-low heat and cook, stirring constantly, for 2 minutes more. Do not boil. Remove from heat.
- Stir in the butter, vanilla extract, and shredded coconut until the butter is melted and the coconut is evenly distributed.
- Pour the filling into the cooled pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until firm.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie. Garnish with additional shredded coconut, if desired.
- Slice and serve immediately.
Notes
For a toasted coconut flavor, toast the shredded coconut in a dry skillet over medium heat until golden brown before adding it to the filling. Ensure the pie is well chilled before adding the whipped cream topping.