Ingredients
Scale
- 1 (9 inch) pie crust, baked
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 4 egg yolks, beaten
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut, divided
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
- Remove from heat. Gradually whisk a small amount of the hot mixture into the beaten egg yolks. Then, slowly pour the egg yolk mixture back into the saucepan, whisking constantly.
- Return to medium-low heat and cook for 2 minutes, stirring constantly. Do not boil.
- Remove from heat and stir in butter, vanilla, and 1 cup of shredded coconut.
- Pour the filling into the baked pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until thoroughly chilled and set.
- Before serving, beat heavy cream and powdered sugar in a cold bowl with cold beaters until stiff peaks form.
- Spread whipped cream over the chilled pie. Sprinkle with remaining 1/2 cup shredded coconut, lightly toasted if desired.
Notes
- For a richer flavor, toast the shredded coconut before adding it to the filling and as a topping.
- Ensure the pie is fully chilled for the best texture and to prevent a runny filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg