The Absolute BEST Coconut Cream Pie

Instructions:

1. Toast the shredded coconut in a dry skillet over medium heat until golden. Set aside.
2. In a saucepan, whisk together the sugar, cornstarch, and salt.
3. Pour in the milk, half and half, and heavy cream. Whisk until smooth.
4. Cook over medium heat, whisking frequently, until the mixture thickens.
5. Temper the egg yolks by whisking a small amount of the hot mixture into the yolks, then pour the yolk mixture back into the pot.
6. Cook for another 2–3 minutes, until the filling reaches a pudding-like consistency.
7. Remove from heat and stir in the butter, vanilla extract, coconut extract, and toasted coconut.
8. Pour the filling into the pre-baked crust and smooth the top.
9. Chill for 2–4 hours, or until fully set.
10. Top with whipped cream and toasted coconut flakes before serving.

Variations

• Use a graham cracker crust for a sweeter, more rustic base.
• Add chopped white chocolate to the filling for extra richness.
• Fold in a handful of coconut flakes to the whipped cream for extra texture.
• Make it tropical by adding a hint of pineapple zest to the filling.

Tips

• Add a layer of white chocolate ganache to the bottom of the crust to prevent sogginess and boost flavor.
• For the smoothest filling, strain the custard before adding the coconut.
• Let the pie chill fully for clean, neat slices.
• Toast extra coconut for garnishing — it adds depth and aroma to the finished dessert.