Bake to impress with this delicious coconut cream pie! Silky coconut filling tops a shortbread cookie crust, topped with pillowy whipped cream and toasted coconut.
pecan sandies cookies
canned coconut milk
sweetened flaked coconut
whipped cream or Cool Whip
Combine shortbread cookie crumbs and melted butter until well combined.
Mix the crust
Press the mixture into a pie plate and bake for 8 minutes. Let cool.
Bake the crust
Combine whole milk, coconut milk, sugar, and salt over medium heat until steaming hot.
Slowly stream some of the hot milk into whisked egg yolks to heat the eggs.
Add the egg mix back to the hot milk along with a cornstarch slurry. Cook until thickened.
Add toasted coconut to the custard and pour the filling into the prepared crust.
Chill the pie for several hours before topping with whipped cream.
Top with whipped cream or Cool Whip and garnish with toasted coconut. Enjoy!
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