Crowned with whipped cream and sprinkled with our Toasted Unsweetened Coconut Chips, this lush and decadent cream pie features a coconut-studded pudding filling.
Prep time: 5 min
Cook time: 150 min
Total time: 155 min
Ingredients
Serves 8 to 10
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2 Cups Whole Milk
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1/4 Cup Half-And-Half
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1/4 Cup Cornstarch
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1/2 Cup White Sugar, plus 4 teaspoons
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2 Egg Yolks
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1 Teaspoon Vanilla Extract, Bourbon Madagascar
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2 Tablespoons Unsalted Butter
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1 Cup Fancy Shredded Coconut
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1 Frozen Pie Shell, pre-baked
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1/4 Cup Toasted Unsweetened Coconut Chips, divided
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Whipped Cream, for topping
Directions
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Add milk, half-and-half, egg yolks, 1/2 cup sugar, cornstarch and vanilla to medium saucepan and whisk together until smooth. Place over medium heat and bring to a simmer, whisking constantly until thick and pudding-like.
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Remove from heat and stir in remaining 2 tablespoons butter and 1 cup shredded coconut.
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Pour thickened mixture into pie pan and refrigerate until set, about 2 hours. Top with whipped cream and garnish with Toasted Unsweetened Coconut Chips.