The Best Coconut Cream Pie Recipe

In a medium saucepan, combine the whole milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth and set over medium heat. Stir constantly until the mixture thickens and boils. Cook for 1-2 minutes after it starts to bubble.

In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly. Gradually add the egg mixture back into the saucepan with the rest of the milk mixture, continuing to stir.

Cook the custard for another 2-3 minutes until it thickens further and coats the back of a spoon. Remove from heat and stir in the butter, vanilla extract, and coconut extract. Mix in the shredded coconut.

Pour the custard into the pre-baked pie crust and smooth it out evenly. Cover with plastic wrap or parchment paper and refrigerate for at least 4 hours, or overnight, to set.

Once chilled, make the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.

Spread the whipped cream over the set coconut cream filling. Garnish with toasted coconut flakes, if desired. Serve chilled and enjoy!