The Best Coconut Cream Pie

1. Preheat oven to 350 F. Spread half of the sweetened flaked coconut onto a baking sheet lined with aluminum foil. Bake until golden brown, stirring occasionally, 5-7 minutes. Remove from oven. Set aside.

2. Mix together coconut milk and half-and-half in a large saucepan over low heat. Take out about 1/2 cup of the liquid and add it into a separate bowl with the cornstarch. Mix together to create a slurry. Once the mixture in the saucepan is hot, add the slurry back into the saucepan and stir to combine. Add sugar, egg yolks, and salt and mix well. Bring to a boil over medium-low heat, whisking constantly, until custard has changed in consistency and thickened.

3. Remove from heat and stir in the remaining half of the sweetened flaked coconut (the portion that you didn’t toast) and vanilla extract. Pour into the baked pie shell.

4. For the whipped cream: In the bowl of a stand mixer or with a hand mixer, place the heavy whipping cream. Whip with the whisk attachment until soft peaks form, about 2 minutes. Add the powdered sugar and vanilla extract. Whip until stiff peaks form, about 30 seconds. Top the coconut custard filling with the whipped cream and the toasted sweetened flaked coconut and refrigerate for at least 4 hours.

Enjoy!

Adapted from Allrecipes’ Old Fashioned Coconut Cream Pie.