Fluffy Coconut Cream Pie
This Fluffy Coconut Cream Pie is simply divine! The custard filling is rich and smooth, and using coconut milk and coconut extract gives it an extra creamy burst of coconut flavor. Topped with homemade whipped cream, this pie is a must make any time of the year.
  • 1 (9-inch) pre-baked pastry shell
  • ⅔ cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 cups coconut milk
  • 3 egg yolks, slightly beaten
  • 1 tablespoon butter
  • 1½ teaspoon coconut extract
  • ¾ cup shredded coconut, divided
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon coconut or vanilla extract
  • ¼ cup toasted coconut (optional)
  1. Mix sugar, cornstarch, and salt in saucepan. Gradually stir in the milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
  2. Boil one minute and remove from heat.
  3. Gradually stir at least half of the hot mixture into the egg yolks. Carefully blend the egg mixture into the milk mixture in the saucepan.
  4. Boil one minute more, stirring constantly. Remove from heat. Stir in the butter and the coconut extract. Fold in ¼ cup shredded coconut. Pour immediately into the baked pie shell.
  5. Refrigerate for at least 2 hours.
  6. Whip heavy cream until soft peaks form. Add in powdered sugar and extract and continue whipping until stiff peaks form.
  7. Spread whipped cream on top of pie. Topped with ½ cup toasted coconut, if desired.
  8. Keep pie refrigerated.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/fluffy-coconut-cream-pie/