Description
A rich and creamy coconut custard filling nestled in a flaky pie crust, topped with fluffy whipped cream and toasted coconut flakes. A timeless dessert perfect for Mother’s Day!
Ingredients
Units
Scale
For the Pie Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Coconut Filling:
- 2 cups (480ml) whole milk
- 1 cup (240ml) coconut milk
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 4 egg yolks
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 1 cup (90g) shredded sweetened coconut
For the Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup (45g) toasted coconut flakes
Instructions
-
Prepare the Filling:
- In a saucepan, heat whole milk and coconut milk over medium heat until warm.
-
Thicken the Custard:
- In a bowl, whisk sugar, cornstarch, and egg yolks.
- Slowly pour in the warm milk while whisking. Return the mixture to the pan and cook until thickened.
-
Add Flavor:
- Remove from heat, stir in vanilla, butter, and shredded coconut. Let cool slightly.
-
Fill the Pie Crust:
- Pour the coconut custard into the pre-baked pie shell and smooth the top. Chill for at least 3 hours.
-
Make the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie.
-
Garnish & Serve:
- Sprinkle toasted coconut flakes on top. Slice and enjoy!
Notes
- For a stronger coconut flavor, use toasted coconut in the filling.
- Chill the pie overnight for the best texture.
- Serve with a drizzle of caramel or chocolate sauce for extra indulgence.
- Prep Time: 15 minutes
- chill time: 3 hours
- Cook Time: 10 minutes
- Category: Dessert, Pie
- Method: No-Bake, Stovetop
- Cuisine: American
