Ingredients
Scale
- 1 (9-inch) unbaked deep-dish pie crust
- 2 cups full-fat coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 2 tbsp butter
- 1/4 cup sweetened shredded coconut (for topping)
Instructions
- Preheat oven to 375°F (190°C). Blind bake pie crust for 15 minutes; cool.
- Whisk coconut milk, heavy cream, sugar, cornstarch, and salt in a saucepan. Cook over medium heat until thickened, ~8 mins.
- Temper egg yolks into warm mixture, then return to pan. Cook 2 more mins, stirring constantly.
- Remove from heat; stir in vanilla and butter.
- Pour filling into cooled crust. Sprinkle unsweetened coconut on top.
- Bake 10 mins at 350°F (175°C) until top islightly golden.
- Cool completely, refrigerate 4+ hours before slicing. Top with sweetened coconut before serving.
Notes
- For extra richness, use coconut cream instead of full-fat coconut milk.
- Toast the unsweetened coconut at 325°F for 5–7 mins until golden, watching carefully.
- Can be made 1 day ahead; cover and chill.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
