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Rich, creamy coconut cream pie topped with fluffy whipped cream and toasted coconut is a tropical family dessert dream. This silky, indulgent pie transports you to paradise with every bite.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add whole milk and coconut milk, whisking to eliminate lumps.
Set pan over medium heat and cook, stirring constantly, until mixture thickens and just starts bubbling. Reduce heat to low and simmer for 2 minutes while stirring.
In a separate bowl, beat eggs. Very slowly whisk about 1/2 cup of hot milk mixture into the eggs to temper, then pour egg mixture back into pan while whisking briskly.
Continue to cook on medium-low heat for 2-3 minutes until thick and glossy, then remove from heat. Stir in butter, vanilla, and sweetened shredded coconut until fully combined.
Pour hot coconut custard into the prepared baked pie crust. Cover with plastic wrap directly on surface to prevent a skin from forming. Refrigerate for at least 4 hours until fully set.
Remove pie from fridge, top evenly with whipped cream and sprinkle with toasted coconut just before serving.
