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  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups light cream, at room temperature
  • 1 cup milk, at room temperature
  • 4 extra large egg yolks lightly beaten, at room temp
  • 4 tbsp. unsalted butter, at room temp
  • 2 tbsp pure vanilla extract
  • 1 1/4 cops sweetened flaked coconut
  • 1 fluffy baked 9 inch pie shell



Step 1

Mix sugar and cornstarch in large bowl until it resembles powder.

Add the light cream slowly in a steady stream, whisking constantly. Beat well. Add milk in the same way. Beat in egg yolks.

Pour into heavy 2-quart saucepan, set over medium heat and bring to a boil, stirring constantly.

When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low and simmer for 2 minutes while continuing to stir.

Pour the filling into medium size bowl. Beat in the butter one tbsp at a time, stirring each until melted.

Beat in the vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.

Spoon filling into the pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if desired.

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