Coconut Cream Pie

Instructions:

1. Prepare the filling: In a saucepan, whisk together the whole milk, coconut milk, sugar, and cornstarch over medium heat until the mixture thickens.
2. Temper the eggs: Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the tempered eggs back into the saucepan and cook for another two minutes, stirring continuously, until thick and creamy.
3. Finish the filling: Remove from heat and stir in the vanilla extract, butter, and shredded coconut.
4. Assemble the pie: Pour the warm custard into the pre-baked pie crust and smooth the surface. Cover and refrigerate for at least three hours, or until fully set.
5. Make the whipped topping: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the chilled pie.
6. Garnish and serve: Sprinkle with toasted coconut before slicing and serving.

Variations :

• Dairy-Free: Use coconut cream instead of heavy cream and replace whole milk with additional coconut milk.
• Chocolate Coconut Pie: Add ¼ cup of melted dark chocolate to the custard for a rich twist.
• Nutty Crunch: Sprinkle chopped toasted almonds or macadamia nuts on top for added texture.
• Extra Coconut Flavor: Use coconut extract in place of vanilla extract for a more intense coconut taste.

Tips :

• Toast the coconut in a dry skillet over medium heat for 2 to 3 minutes until golden brown to enhance its flavor.
• For a firmer filling, chill the pie overnight before serving.
• Use a food processor to pulse the shredded coconut into finer pieces for a smoother custard.
• Store leftovers in the refrigerator for up to three days.