- For the crust:
- 1 package store-bought pie crust, thawed if frozen;
- For the coconut cream filling:
- ¼ cup unsalted butter;
- 3 ¼ cups whole milk;
- 3 large eggs, at room temperature;
- 1 ⅔ cups granulated sugar;
- ½ cup cornstarch;
- 1 ½ tsp vanilla extract;
- 2 cups flaked coconut.
- For the topping:
- 2 cups heavy cream, cold;
- ⅓ cup granulated sugar;
- toasted coconut, to taste.
Preheat the oven to 425 F degrees.
Add butter and milk to a large saucepan. Turn the heat to medium and bring to a boil.
Beat together eggs, granulated sugar, and cornstarch with an electric mixer. Beat for 4-5 minutes.
Add the milk and butter to the mixture gradually.
Pour the mixture in the saucepan and cook on medium low heat until the cream thickens. Keep stirring for 10-12 minutes.
Turn the heat off and add vanilla extract. Mix.
Pour the mixture in a large bowl, cover with plastic wrap, and refrigerate for 2 hours.
Place the pie crust in a pie plate and press it in.
Bake the pie crust with pie weights in the oven for 10-15 minutes.
Remove the pie weights and bake for another 10-15 minutes.
Beat together cold heavy cream and granulated sugar with an electric mixer until you see stiff peaks.
Stir flaked coconut into the cream filling from the fridge.
Put the coconut cream filling into your baked pie crust and spread.
Top the pie with whipped cream and decorate with toasted coconut.
Refrigerate for an hour or more before serving.
Per Serving: 423 calories; protein 6.8g; carbohydrates 46.1g; fat 23.5g; cholesterol 80.1mg; sodium 275.9mg.