Description
A luscious, old-fashioned dessert with creamy coconut custard in a buttery crust, topped with whipped cream and toasted coconut.
Ingredients
Scale
- 1 pre-baked pie crust (homemade or store-bought)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup shredded sweetened coconut
- 1 1/2 cups whipped cream (for topping)
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- Pre-bake your pie crust according to package or recipe instructions and let it cool completely.
- In a medium saucepan, combine milk, cream, sugar, and salt. Heat over medium until steaming but not boiling.
- In a separate bowl, whisk cornstarch and egg yolks until smooth.
- Slowly add a bit of the hot milk mixture into the yolk mixture to temper, then pour it all back into the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens into a custard.
- Remove from heat and stir in butter, vanilla extract, coconut extract, and shredded coconut.
- Pour the hot filling into the cooled pie crust, spreading evenly.
- Cover with plastic wrap directly on the surface of the filling and refrigerate for at least 4 hours or until fully set.
- Before serving, top with whipped cream and sprinkle with toasted coconut.
Notes
- Use a graham cracker or chocolate crust for a twist on the classic.
- Add chopped pineapple for a pina colada vibe.
- Make it dairy-free using coconut milk and plant-based whipped cream.
- Top with meringue instead of whipped cream for a retro touch.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Stovetop + Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg