Use your own pie crust or a pre-made with this recipe. The filling is a creamy, rich coconut custard base then topped with homemade whipping cream, sprinkled with toasted coconut flakes for a delectable old-fashioned pie in no time!

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 8

Ingredients for the pie filling:

1 C. sugar

1/3 C. cornstarch

3 C. milk

4 large egg yolks

1/3 C. butter

1 pinch kosher salt

2 tsp. vanilla extract

2 C. sweetened flaked coconut divided

1 prepared pie crust or make your own

Ingredients for the whipping cream:

2 C. heavy whipping cream

7 T. powdered sugar

1 tsp. vanilla extract

What to do:

In a medium-size heavy saucepan, whisk together the sugar and cornstarch, then add your milk and egg yolks. Make sure they are well combined. Bring mixture almost to a boil (medium heat) and whisk continuously until thickened, about 8 minutes. Remove from heat.

Add butter, one tablespoon at a time, allowing each one to melt completely before adding the next, while continually stirring. Add the extract, salt, and 1 3/4 cups coconut, making sure to mix well. Pour custard into baked pie shell. Cover with plastic wrap, making sure the wrap is touching the custard, and cool on a wire rack or refrigerator for about 30 minutes or until set.

Preheat the oven to 350 degrees. On a sheet pan, place the remaining coconut and bake for 6 to 7 minutes or until the coconut is lightly toasted. Turn pan and stir once or twice during the cooking cycle so the coconut doesn’t burn. Set aside.

For the whipping cream:

In a stand mixer or handheld mixer, add whip cream, sugar, and vanilla. At a high speed, mix until increased in volume and soft peaks form and is firm.

Remove pie from the refrigerator and spread whipped cream all over the pie. Sprinkle with toasted coconut.

Enjoy!!!