Coconut Cream Pie

🥥 Coconut Cream Pie 🥧

“This recipe was passed down from my husband’s great-grandmother, Mrs. Cecil Walston.” – Beverley

Ingredients

• 1 (9-inch) pre-baked pie crust
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks, beaten
• 1 cup sweetened shredded coconut
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Toasted coconut flakes (for garnish)

Instructions

1. Make Filling: In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat until thickened.
2. Temper Eggs: Slowly whisk some hot mixture into egg yolks, then return to saucepan. Cook for 2 minutes, stirring constantly.
3. Add Flavor: Remove from heat, stir in shredded coconut, butter, and vanilla. Mix well.
4. Fill Pie: Pour filling into cooled pie crust. Cover with plastic wrap (touching surface) and chill for at least 4 hours or overnight.
5. Whipped Cream: Beat heavy cream with powdered sugar until stiff peaks form. Spread over chilled pie.
6. Garnish: Sprinkle with toasted coconut flakes before serving. 🥥

⏱️ Prep Time: 20 min • ❄️ Chill Time: 4 hrs • 🍽️ Servings: 8