🥥 Coconut Cream Pie

This **Coconut Cream Pie** is light, creamy, and bursting with coconut flavor — a classic Southern dessert that's easy to make and always a crowd-pleaser. With a buttery crust, silky filling, and fluffy whipped topping, it's perfect for potlucks, holidays, or anytime you need a sweet treat!

Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 cups milk
• 2 large egg yolks, lightly beaten
• 2 tbsp unsalted butter
• 1 1/2 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract (for whipped cream)

Instructions

1. Bake the crust: Preheat oven to 350°F (175°C). Line the pie crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges are golden. Remove weights and bake 5 more minutes. Cool completely.
2. Make the filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk.
3. Cook: Bring to a boil over medium heat, stirring constantly. Boil 1–2 minutes until thickened.
4. Temper eggs: Slowly whisk about 1/2 cup of hot mixture into the beaten egg yolks. Then pour back into the saucepan.
5. Return to heat: Cook 2 more minutes, stirring. Remove from heat.
6. Add butter, vanilla, and coconut: Stir in butter, 1 1/2 tsp vanilla, and 1 cup of shredded coconut. Mix well.
7. Pour into crust: Transfer filling to the cooled pie crust.
8. Cover and chill: Press plastic wrap directly onto the surface. Refrigerate at least 4 hours or overnight.
9. Make whipped topping: Just before serving, beat heavy cream, powdered sugar, and 1/2 tsp vanilla until stiff peaks form.
10. Top pie: Spread or pipe whipped cream over pie. Sprinkle with remaining 1/2 cup coconut.
11. Slice and serve cold!

Tip: For a nutty twist, toast the coconut before adding it to the filling. Store leftovers covered in the fridge for up to 3 days.

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