Ingredients
– 1 pre-made pie crust (store-bought or homemade)
– 1 cup sweetened shredded coconut
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 tsp salt
– 4 large egg yolks
– 2 tsp vanilla extract
– 1 tbsp unsalted butter
– Additional shredded coconut for topping
– Whipped cream (optional)
Equipment Needed
– Mixing bowls
– Whisk
– Medium saucepan
– 9-inch pie dish
– Rubber spatula
– Plastic wrap
– Electric mixer (optional)
Step-by-Step Instructions
To start, I like to pre-bake my pie crust according to the package instructions or my homemade recipe. It’s crucial to ensure that it’s nice and golden brown to provide a crunchy base for our creamy filling. Meanwhile, in a medium saucepan, I combine the sugar, cornstarch, and salt. After whisking those together, I slowly pour in the milk and heavy cream while stirring until it’s all well blended. Over medium heat, I cook this mixture, constantly whisking until it thickens and bubbles, which takes about 5-7 minutes. Oh, the smell of that warm creaminess is so inviting! (See the next page below to continue steps…)