Classic Creamy Coconut Dream Pie with Toasted Flakes
Ingredients:
1 prepared graham cracker crust
2 cups whole milk
1 cup coconut milk
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks
1½ cups sweetened shredded coconut
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Whipped cream, for topping
Toasted coconut flakes, for garnish
Directions:
In a medium saucepan, combine the whole milk, coconut milk, sugar, cornstarch, and salt. Whisk until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
In a small bowl, lightly beat the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks, whisking constantly to temper.
Return the egg yolk mixture to the saucepan. Cook over low heat, stirring constantly, for another 3-5 minutes or until thickened.
Remove from heat and stir in shredded coconut, butter, and vanilla extract until fully incorporated.
Pour the filling into the prepared graham cracker crust, spreading evenly.
Let cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or until set.
Before serving, top with whipped cream and a generous sprinkle of toasted coconut flakes.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 30 minutes (includes chilling time)
Kcal: 385 kcal | Servings: 8 slices