PIES AND TACOS
This Coconut Cream Pie is rich, creamy, and packed with coconut flavor.
Start with a 9-inch tart, tart shell or pie crust—you can use store-bought or homemade. Place it in a tart pan or pie dish and crimp the edges if desired.
Whisk eggs with coconut cream until smooth, then stir in milk, sugar, salt, vanilla, and nutmeg until combined.
In a separate small bowl, toss 1 cup of shredded coconut with 1 tablespoon of flour to help it stay suspended in the custard as it bakes. Fold the coconut mixture into the custard.
Pour the filling into your cooled crust and sprinkle the top with the remaining 1/4 cup of shredded coconut, gently pressing it into the surface.
Once baked, let the pie cool at room temperature for about 1 hour, then place in the refrigerator for at least 3 hours (or overnight) until fully set.
For decoration, pipe whipped cream over the edges and finish the pie with a sprinkle of toasted coconut on top for texture and visual appeal.
Perfect for spring, summer, or any time you’re craving something light, cool, and delicious.