Ingredients:

  • 1 pre-baked 9-inch pie shell
  • 1.5 cups whole milk
  • 13.5 oz full-fat coconut milk
  • 4 large egg yolks
  • 0.75 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.5 tsp fine sea salt
  • 1 cup shredded coconut
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter
  • 1.5 cups heavy whipping cream
  • 3 tbsp powdered sugar

Instructions:

  1. Whisk the granulated sugar, cornstarch, and salt in your saucepan until no lumps remain. Slowly pour in the whole milk and coconut milk, whisking constantly.
  2. Heat the mixture over medium heat, whisking frequently. Cook for about 8 minutes until the liquid begins to bubble and thicken significantly.
  3. Place your 4 egg yolks in a medium bowl and whisk them lightly. Slowly drizzle about one cup of the hot milk mixture into the yolks while whisking vigorously.
  4. Pour the tempered yolk mixture back into the saucepan. Continue cooking for another 2 minutes until the custard is thick and glossy.
  5. Remove from heat and stir in the unsalted butter, vanilla extract, and half of the shredded coconut. Stir until the butter is completely melted and incorporated.
  6. Pour the warm filling into your pre baked pie shell. Smooth the top with a spatula and press a piece of plastic wrap directly onto the surface of the custard.
  7. Refrigerate the pie for at least 4 hours. The pie is ready when the center doesn't jiggle when nudged.
  8. Beat the heavy whipping cream and powdered sugar in a stand mixer until stiff peaks form and the cream holds its shape. Spread it over the chilled pie and top with the remaining toasted coconut.