Coconut Cream Pie (Print Version)

# Ingredients:

→ Crust

01 - 1 unbaked pie crust

→ Coconut Filling

02 - 4 large egg yolks
03 - 1/4 cup cornstarch
04 - 1 (14 oz) can full-fat coconut milk
05 - 1 cup half-and-half
06 - 2/3 cup granulated sugar
07 - 1/4 tsp salt
08 - 1 cup sweetened shredded coconut
09 - 2 tbsp unsalted butter, softened
10 - 1 tsp vanilla extract
11 - 1/2 tsp coconut extract (optional)

→ Whipped Cream

12 - 1 1/2 cups cold heavy cream
13 - 3 tbsp confectioners’ sugar
14 - 3/4 tsp vanilla extract
15 - Unsweetened coconut shavings (optional)

# Instructions:

01 - Make pie dough ahead, chill 2 hours. Preheat oven to 375°F, blind bake crust, cool completely.
02 - Whisk egg yolks and cornstarch in a bowl. Set aside.
03 - Whisk coconut milk, half-and-half, sugar, and salt in a saucepan over medium. Boil 2 minutes, reduce heat.
04 - Whisk 1/2 cup hot mix into yolks slowly, then pour yolk mix back into pot, whisking constantly.
05 - Cook 1.5 minutes until thick, remove from heat, stir in coconut, butter, vanilla, and coconut extract.
06 - Pour filling into cooled crust, cover with plastic wrap on surface, chill 3 hours or overnight.
07 - Whip cream, sugar, and vanilla on medium-high until medium peaks form, 3-4 minutes.
08 - Pipe or spread whipped cream on pie, garnish with coconut if using. Serve or chill briefly.

# Notes:

01 - Blind bake crust up to 3 days ahead.
02 - Use full-fat canned coconut milk, not carton.
03 - Freeze pie after filling cools—up to 3 months.

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