Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. This should take about 5-7 minutes.
- Remove from heat. In a small bowl, whisk the egg yolks. Gradually temper the egg yolks by slowly whisking about 1 cup of the hot milk mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
- Return the saucepan to medium-low heat and cook, stirring constantly, for 2 more minutes. Do not boil. Remove from heat.
- Stir in the butter and vanilla extract until the butter is melted and incorporated. Stir in the shredded coconut.
- Pour the filling into the prepared pie crust. Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm.
- Before serving, whip the heavy cream with the powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie filling. Garnish with additional shredded coconut, if desired.
Nutrition
Notes
For best results, use whole milk and ensure the pie is thoroughly chilled before topping with whipped cream.