When you’re repeatedly asked to bring a certain dish to family celebrations and gatherings, you know you have a winner. And that’s exactly the case with this pie.
I top this pie with slightly sweetened whipped cream. Rich? Yes. Perhaps we shall call it Coconut Dream Pie because it’s like a sweet dream, topped with pillow-y, white whipped cream!
Here are some tips to help you out:
- Measure the milk and let it warm to room temperature before you begin and you’ll save some time stirring over the stove.
- Setting your eggs out ahead of time is also a good idea.
- Unsweetened coconut works perfectly well in this recipe. I get mine at Trader Joe’s.
Want to really make this pie look special? Toast some coconut to garnish the top of the pie. Add a couple small pinches of coconut to a small skillet. Stir constantly while the pan heats and turns the coconut a lovely brown color. Remove from the pan. Let the toasted coconut cool completely before topping the pie.
Have a special occasion coming up? Here’s your recipe.
- 1 Baked pie shell
- 2/3 cup sugar
- 3 Tbsp cornstarch, rounded
- ½ tsp salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 1 Tbsp butter
- 1 ½ Tbsp vanilla
- 1 cup coconut, unsweetened
- 1½ cups heavy whipping cream
- 2 Tbsp powdered sugar
Whisk sugar, cornstarch and salt in a medium saucepan. Whisk in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat.
Whisk the eggs in a separate bowl while slowly pouring most of the hot mixture into the eggs.
Return mixture to the pan and boil for 1 more minute, stirring constantly. Remove from heat. Add butter and vanilla. Stir until butter is melted. Add coconut and stir. Pour mixture into baked pie shell.
Let cool for about 20 minutes. Top with waxed paper and place in the refrigerator until chilled.
Add powdered sugar to the whipping cream, and beat with a mixer until thick. Remove waxed paper and spread the whipped cream over the chilled pie. Garnish with toasted coconut.