Ingredients
Serves 8
For the Pie
1 (9-inch) unbaked pie crust (homemade butter or lard crust—your preference—or high-quality store-bought)
1 cup (240ml) whole milk
1 cup (240ml) light cream (or half-and-half for richer texture)
½ cup (100g) granulated sugar
2 tbsp (16g) cornstarch
2 large eggs, separated (room temperature—essential for smoothness!)
1 tsp pure vanilla extract
1 cup (85g) sweetened flaked coconut (toasted—see tip below!)
For the Topping
1 cup (8 oz) cold heavy cream, whipped to soft peaks
OR
1 (8 oz) tub whipped topping (like Cool Whip), thawed
Optional: Extra toasted coconut for garnish
✅ Joye’s Pro Tip: Toast the coconut!
→ Spread on a baking sheet; bake at 325°F for 5–7 minutes until golden and fragrant. Cool before using. Raw coconut = flat; toasted = rich, nutty, unforgettable.
Step-by-Step Instructions
1. Bake & Cool the Crust
→ Preheat oven to temperature on crust package (usually 375–400°F).
→ Bake crust fully (not blind-baked) until golden and crisp.
→ Cool completely on a wire rack—warm crust = soggy pie.
2. Warm the Dairy
→ In the top of a double boiler (or heatproof bowl over simmering water), combine milk, light cream, and sugar.
→ Heat over medium-low, stirring, until steaming and sugar dissolves (do not boil yet).
3. Prepare the Thickener
→ In a small bowl, mix cornstarch + 2 tbsp cold water until smooth.
→ In another bowl, beat egg yolks 1–2 minutes until pale and slightly thickened.
→ Gradually whisk cornstarch mixture into yolks until smooth.
4. Cook the Custard
→ Slowly pour yolk mixture into warm milk, whisking constantly.
→ Cook 5–7 minutes, stirring continuously with a heatproof spatula, until thick enough to coat the back of a spoon (170–180°F).
✅ Don’t rush—constant stirring prevents lumps and curdling.
5. Finish & Cool
→ Remove from heat. Stir in vanilla and toasted coconut.
→ Let stand 30 minutes, stirring occasionally (custard thickens as it cools).
6. Fill & Chill
→ Pour custard into cooled crust.
→ Press plastic wrap directly onto surface (prevents skin).
→ Refrigerate at least 2 hours (4+ hours ideal for clean slices).
7. Top & Serve
→ Remove plastic wrap.
→ Spread or pipe whipped cream over top.
→ Garnish with extra toasted coconut.
→ Serve chilled—never warm (custard sets when cold).
Tips for Perfect Pie—Every Time (Joye-Approved!)
🔸 Toast the coconut. This is the #1 upgrade—adds depth and aroma.
🔸 Use room-temp eggs. Cold yolks = lumpy custard.
🔸 Stir constantly while cooking. No shortcuts—this prevents scrambling.
🔸 Chill fully. 2 hours = set; 4+ hours = dreamy, sliceable perfection.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make dessert sweeter.
Storage & Make-Ahead Tips
Fridge (covered): Up to 3 days. Place toothpicks in cream, cover with plastic.
Do not freeze. Custard weeps and separates upon thawing.
Crust ahead? Bake, cool, wrap tightly—store at room temp 2 days.
Frequently Asked Questions
Q: Can I use coconut milk instead of dairy?
A: Yes! Use 1 can (13.5 oz) full-fat coconut milk + ½ cup water. Custard will be richer and more coconut-forward.
Q: Why is my custard lumpy?
A: Likely under-stirred or added yolks too fast. Next time: temper yolks slowly, stir constantly.
Q: Can I make it dairy-free?
A: Yes! Use coconut milk, DF cream, and DF whipped topping (like So Delicious Cocowhip).
Q: Is this pie gluten-free?
A: Filling is naturally GF—just use a GF crust.
Q: Can I add a meringue instead of whipped cream?
A: Absolutely! Beat egg whites + 2 tbsp sugar to stiff peaks; pile on warm custard; bake 10 mins at 350°F until golden.
Allergy Information
Contains: Dairy (milk, cream), eggs, wheat (in crust), coconut (tree nut)
Gluten-free option: Yes—with GF crust
Nut-free option? No—coconut is a tree nut (though many with nut allergies tolerate it—check with your provider)
⚠️ Always verify labels.
Nutrition Notes (Per Slice — 8 servings)
| Calories | 380 |
| Fat | 22g |
| Saturated Fat | 14g |
| Carbs | 42g |
| Sugar | 28g |
| Protein | 5g |
| Sodium | 220mg |
WW: ~9 SmartPoints per slice (varies by crust & cream choice). Values are estimates.
Final Thought
This pie doesn’t arrive with fanfare.
It chills quietly in the fridge—coconut flecks gleaming, surface smooth under plastic wrap—until the moment you pull it out, top it with cream, and carry it to the table.
You slice into it. The crust shatters softly. The custard yields—rich, creamy, deeply coconut.
And someone at the table sighs and says:
“Now that’s how you make a memory.”
That’s the magic of old-fashioned food:
It doesn’t shout.
It remembers.
It carries the hands that stirred it, the love that waited for it to set, the quiet joy of feeding people well.
Just like the desserts you make—
just like the love you bring to every dish
