TOASTED COCONUT CREAM PIE - A Family Favorite

One of my grandbabies turned 7 and she requested a Coconut Cream Pie for her birthday, so of course we made it. The filling is decadently creamy with toasted coconut folded right in, and the whipped cream on top is light and fluffy with even more toasted coconut sprinkled over. Her sisters helped me make it for the birthday girl, which made it even more special. Easy to make, looks fancy, and tastes amazing.

INGREDIENTS

1 pie crust (Homemade or store bought)

Filling

1/4 cup butter

3 1/4 cups whole milk

3 large eggs, at room temperature

1 1/2 cups granulated sugar

1/2 cup cornstarch

1 1/2 teaspoons vanilla extract

1 cup unsweetened flaked coconut

3/4 cup toasted coconut (reserve 1/4 cup for topping)

Whipped Cream Topping

2 cups heavy whipping cream, cold

⅓ cup icing sugar

1/2 tsp vanilla extract

1 teaspoon gelatin powder (see below if you’d prefer to use cream cheese as a stabilizer)

2 tablespoons cold water

Whipped Cream Topping - option 2

1 cup heavy whipping cream, cold

1/4 cup icing sugar

1/2 tsp vanilla extract

1/2 cup cream cheese, softened

DIRECTIONS

1. Preheat the oven to 425°F. Place the pie crust in a pie plate and press evenly into the bottom and sides. You can either line it with parchment or foil and fill with pie weights, dried beans, or rice, or poke the bottom and sides evenly with a fork. Bake 10–15 minutes, removing weights halfway if used, until lightly golden and set. Let cool completely.

2. In a large saucepan, heat the butter and milk over medium heat until just boiling, stirring occasionally.

3. While the milk is heating, beat the eggs, sugar, and cornstarch in a large bowl until smooth and pale, about 2 minutes.

4. Slowly pour the hot milk mixture into the egg mixture in a few additions, beating well after each to temper the eggs.

5. Return the mixture to the saucepan, add the flaked and toasted coconut  and cook over medium-low heat, stirring constantly, until thickened and smooth, about 10–12 minutes. The mixture should coat the back of a spoon. Remove from heat and stir in vanilla extract.

6. Pour the warm coconut cream filling into the cooled pie crust. Cover with plastic wrap pressed directly on the surface and refrigerate until fully chilled, at least 2 hours.

7. Prepare the whipped cream topping.

Gelatin option: Sprinkle gelatin over cold water and let bloom 5 minutes. Gently warm until dissolved, then cool slightly. Beat cold heavy cream, vanilla and icing sugar to soft peaks, then drizzle in gelatin while continuing to beat until stiff peaks form.

Cream cheese option: Beat cream cheese, vanilla and icing sugar until smooth. Add heavy cream and beat until thick, spreadable, and lightly peaked.

8. Once the filling is fully chilled, spread or pipe the whipped cream on top and sprinkle with the remaining toasted coconut.

9. Refrigerate at least 2 hours before slicing and serving.