🥥 Coconut Cream Pie

🥥 Coconut Cream Pie

Ingredients

For the filling:

• 1 baked 9-inch pie crust
• 1½ cups whole milk
• 1½ cups coconut milk
• ¾ cup sugar
• ¼ cup cornstarch
• 4 egg yolks
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• ¼ tsp salt

For the topping:

• 1½ cups heavy whipping cream
• 3 tbsp powdered sugar
• ½ tsp vanilla
• ½ cup toasted shredded coconut

Directions

1. In a saucepan, whisk together sugar, cornstarch, and salt. Slowly add the milk and coconut milk.
2. Cook over medium heat, stirring constantly, until the mixture thickens.
3. Whisk the egg yolks in a bowl. Slowly add a little of the hot mixture while whisking, then pour everything back into the saucepan.
4. Cook for another 2–3 minutes, stirring constantly.
5. Remove from heat and stir in butter, vanilla, and shredded coconut.
6. Pour the creamy filling into the baked pie crust. Cover and refrigerate for at least 4 hours, preferably overnight.
7. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
8. Spread or pipe the whipped cream over the chilled pie.
9. Finish with plenty of toasted coconut on top.

Caption:
🥥 Would you eat this Coconut Cream Pie? Creamy coconut filling, buttery crust, fluffy whipped cream, and toasted coconut on top. 😍