Instructions
- Prepare the filling. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until the mixture is smooth and well combined.
- Cook the custard. Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil. Once it reaches a boil, continue to cook for an additional minute, then remove the saucepan from the heat.
- Temper the eggs. In a small bowl, lightly beat the egg yolks. Slowly add a small amount of the hot mixture to the egg yolks, whisking constantly. This helps prevent the eggs from cooking too quickly. Once tempered, gradually pour the egg yolk mixture back into the saucepan with the hot mixture, whisking to combine.
- Cook the custard further. Return the saucepan to medium-low heat and cook for another 2 minutes, stirring constantly. The custard should thicken up and become smooth. Remove from heat once the desired consistency is reached.
- Add butter and vanilla. Stir in the butter and vanilla extract until smooth. The butter will add richness, and the vanilla will enhance the flavor of the custard.
- Assemble the pie. Pour the creamy custard filling into the prepared, baked pie crust. Smooth the top with a spatula for an even surface.
- Top with toasted coconut. If desired, sprinkle toasted shredded coconut over the top of the custard for a crunchy, flavorful finish. The toasted coconut adds both texture and a beautiful golden color to the pie.
- Chill the pie. Refrigerate the pie for at least 4 hours, or until the custard has set and firmed up. This allows the filling to solidify so you can slice it cleanly.
- Serve and garnish. Before serving, top the pie with freshly whipped cream for extra creaminess and decoration. A few additional sprinkles of toasted coconut or fresh fruit make the pie even more stunning!
Serving Notes
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