Ingredients:

  • 1 (9-inch / 23 cm) refrigerated or homemade single pie crust
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) cream of coconut, such as Coco Lopez
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (40 g) cornstarch
  • 1/4 tsp (1.5 g) fine salt
  • 4 large egg yolks
  • 2 tbsp (28 g) unsalted butter, cut into pieces
  • 1 tsp (5 ml) pure vanilla extract
  • 1 cup (80 g) sweetened shredded coconut, toasted and divided
  • 1 cup (240 ml) cold heavy whipping cream
  • 2 tbsp (15 g) powdered sugar
  • 1/2 tsp (2.5 ml) pure vanilla extract

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Fit the crust into the pie plate, prick the bottom with a fork, line it with parchment, and fill with pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake 5 to 8 minutes more until the crust is pale golden. Cool completely.
  3. Toast the shredded coconut in a dry pan until golden. Divide it in half.
  4. In a heavy-bottomed saucepan, whisk the sugar, cornstarch, and salt.
  5. Whisk in 1 3/4 cups (420 ml) of the milk and the cream of coconut until smooth.
  6. In a separate bowl, whisk the egg yolks with the remaining 1/4 cup (60 ml) milk. Slowly pour a ladle of the hot mixture into the yolks, whisking constantly. Pour the yolk mixture back into the pot.
  7. Cook over medium heat, stirring constantly, until the custard thickens and bubbles across the entire surface. Keep it at a gentle boil for one full minute while stirring.
  8. Remove from heat. Stir in the butter, vanilla, and half of the toasted coconut.
  9. Set the saucepan in a bowl of ice water and stir for 5 minutes until the custard is warm rather than hot.
  10. Pour the filling into the cooled crust. Press plastic wrap directly onto the surface. Refrigerate for at least 4 hours until firm and no longer jiggling in the center.
  11. Just before serving, beat the cold cream, powdered sugar, and 1/2 tsp vanilla on medium-high speed until stiff peaks form, about 2 to 3 minutes.
  12. Spread the whipped topping over the chilled filling. Sprinkle with the remaining toasted coconut. Slice and serve.