Coconut cream pie is a classic dessert known for its creamy coconut-flavored custard filling and topped with whipped cream or meringue, all nestled in a flaky pie crust. Here’s a basic recipe to make a delicious coconut cream pie:

Coconut Cream Pie Recipe:

Ingredients:

• 1 9-inch pie crust, pre-baked and cooled (you can use store-bought or homemade)

• 1 cup sweetened shredded coconut

• 2 1/2 cups whole milk

• 1/2 cup coconut milk

• 2/3 cup granulated sugar

• 1/4 cup cornstarch

• 4 large egg yolks

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• Additional shredded coconut, toasted (optional, for garnish)

Instructions:

1. Prepare Pie Crust: Pre-bake the pie crust according to package instructions or your homemade recipe. Let it cool completely before filling.

2. Toast Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. Set aside a small amount for garnish, if desired.

3. Make Coconut Custard Filling:

   • In a medium saucepan, combine the whole milk, coconut milk, and half of the toasted shredded coconut (about 1/2 cup). Bring to a simmer over medium heat, stirring occasionally.

   • In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.

   • Slowly pour about half of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.

   • Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This should take about 5-7 minutes.

   • Remove from heat and stir in the vanilla extract and butter until the butter is melted and fully incorporated.

   • Transfer the custard filling to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool slightly.

4. Assemble Pie:

   • Spread the remaining half of the toasted shredded coconut evenly over the bottom of the pre-baked pie crust.

   • Pour the slightly cooled coconut custard filling over the coconut layer in the pie crust. Smooth the top with a spatula.

5. Chill: Place the pie in the refrigerator to chill for at least 4 hours or until the custard is set and firm.

6. Whip Cream Topping:

   • In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.

   • Spread or pipe the whipped cream over the chilled pie.

7. Garnish and Serve:

   • Sprinkle the top of the pie with the reserved toasted shredded coconut for garnish, if desired.

   • Slice and serve chilled. Enjoy your homemade coconut cream pie!

Tips:

• Crust: For an extra coconut flavor, consider using a coconut-flavored pie crust or adding coconut extract to your crust recipe.

• Garnish: For an elegant finish, you can dust the whipped cream topping with a sprinkle of cocoa powder or shaved chocolate.

• Storage: Keep leftovers covered in the refrigerator. The pie is best enjoyed within a couple of days.

Coconut cream pie is a delightful dessert that captures the tropical flavor of coconut in a creamy, comforting custard. It’s perfect for any occasion, from family gatherings to special celebrations.