From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
In a saucepan, add the butter, whole milk and coconut milk. Place over medium heat on the stove and let the butter melt into the milks.
2
In a separate bowl add in the sugar, cornstarch and eggs. Use a hand mixer to blend together for about 5 minutes until it becomes slightly paler.
3
Once the milk mixture is melted together, slowly add into the egg mixture.
4
Temper the milk into the eggs, whisking while you pour into the bowl.
5
Whisk until completely combined and then pour this back into the saucepan.
6
Place over medium heat and stir constantly until a thick pudding is formed. This will take about 6-7 minutes.
7
Pour into a heat safe bowl and add the salt and vanilla extract. Whisk together until combined. Cover with plastic wrap, touching the top of the custard, so a film isn't formed.
8
Place in the fridge for 2 hours.
9
About 10 minutes before the custard is done chilling, preheat the oven to 425 degrees Fahrenheit.
10
Place the pie crust slab in the pie pan and form into the bottom and edges of the dish.
11
Bake for 10-12 minutes until golden brown, then remove and let cool.
12
Remove the custard filling from the fridge and fold in the sweetened shredded coconut.
13
In another bowl add the heavy cream, powdered sugar and vanilla extract. Whip together with a hand mixer until stiff peaks have formed.
14
Pour the whipped cream topping onto the custard layer and spread evenly.
15
Top with extra toasted shredded coconut for garnish and chill in the refrigerator for another 2 hours.
16
Cut, serve and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Coconut First 🥥Lightly toast half your sweetened shredded coconut in a dry skillet over medium heat for 2-3 minutes before adding to the filling—this deepens the flavor and adds a subtle nutty complexity that elevates the entire pie.
- Create a Custard Barrier 🛡️Brush your pre-baked pie crust with a thin layer of melted butter or egg white before pouring in the filling to prevent sogginess and keep the crust crispy throughout baking.
- Balance Your Dairy Ratio 🥛Use a 50/50 blend of whole milk and coconut milk rather than all of one type—this creates a richer, more balanced custard with authentic coconut flavor without overwhelming creaminess.
- Master Your Custard Technique 🎯Temper your eggs by slowly whisking hot milk into beaten eggs while constantly stirring, then pour back into the pan—this prevents scrambled eggs and ensures silky-smooth filling every time.
- Chill Strategically ❄️Refrigerate the pie for at least 4 hours before adding whipped cream topping; a fully set filling holds better and makes for cleaner, more professional-looking slices.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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