Here’s a delicious and creamy Coconut Cream Pie recipe for you!
Ingredients:
For the Pie Crust:
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter (cold, cubed)
• 3-4 tablespoons ice water
(Or use a pre-made pie crust for convenience!)
For the Coconut Filling:
• 2 cups whole milk
• 1 cup coconut milk (canned)
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened or unsweetened)
• 2 tablespoons unsalted butter
For the Whipped Topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup toasted coconut (for garnish)
Instructions:
Step 1: Prepare the Pie Crust
1. In a bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, mixing until the dough comes together.
3. Roll out the dough, place it in a 9-inch pie dish, trim the edges, and crimp.
4. Prick the crust with a fork, line with parchment paper, and fill with pie weights.
5. Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 10 minutes or until golden. Let cool.
Step 2: Make the Coconut Filling
1. In a saucepan, heat milk, coconut milk, and sugar over medium heat until warm (but not boiling).
2. In a bowl, whisk cornstarch and egg yolks. Slowly pour in a bit of the warm milk while whisking.
3. Pour the mixture back into the saucepan, whisking constantly, and cook until thick (about 3-5 minutes).
4. Remove from heat, stir in vanilla, shredded coconut, and butter. Let cool slightly.
5. Pour the filling into the cooled pie crust and smooth the top.
6. Cover with plastic wrap (directly on the surface) and chill for at least 4 hours.
Step 3: Make Whipped Topping & Serve
1. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe the whipped cream over the chilled pie.
3. Garnish with toasted coconut.
4. Slice and enjoy!
This pie is creamy, coconutty, and absolutely irresistible! Let me know how it turns out! 
