Old Fashioned Coconut Cream Pie

Filled with a thick and creamy coconut custard, mounds of sweet whipped cream, and toasted coconut flakes, this old fashioned coconut cream pie is perfectly dreamy.

         1 unbaked pie crust                  4 large egg yolks           ½ cup cornstarch          1 ½ cups coconut milk          1 ½ cups whole milk          ¾ cup granulated sugar          ¼ teaspoon salt          1 ½ cups  flaked coconut          4 tbsps unsalted butter          1 tsp vanilla extract          1 cup heavy whipping cream          3 tbsps powdered sugar          1 tsp vanilla extract          ¼ cup flaked coconut, toasted

Make the pie crust, or use store bought.  Roll out the pie dough and place it into a 9-inch pie dish.  Fill with parchment and then pie weights.  Bake for 15 minutes, and then lift out the parchment paper and and weights. Poke holes with a fork all over the bottom of the pie crust. Return the pie to the oven and bake for another 14-15 minutes. 

Whisk the egg yolks and cornstarch together in a small bowl.

Whisk coconut milk, whole milk, sugar and salt together in a medium saucepan over medium heat. Bring it to a boil.

Temper the eggs by pouring some boiling milk mixture into the egg mixture, whisking constantly.

Pour the egg mixture into the saucepan and whisk constantly. The pudding will thicken quite quickly.

Take the pudding off the heat and stir in the butter.

Stir in coconut, vanilla and salt.

Pour the pudding into the prepared pie crust and place plastic wrap directly on the surface of the pudding so that a skin does not form. Refrigerate the pie for at least 3 hours or overnight.

Place the coconut flakes in a frying pan over medium heat. Stir often so the flakes get even brownness. Remove from the heat when they are all lightly brown in colour. Be careful because coconut flakes can burn very quickly.

Make the whipped cream by whipping the heavy whipping cream, sugar and vanilla extract until stiff peaks form.