Ingredients
Scale
- 1 pre-baked deep-dish pie shell
- 1 12 oz can evaporated milk
- 1 13.5 oz can coconut milk
- 2 eggs
- ¾ cup white sugar (or vanilla sugar, if you have it)
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 7 oz. bag sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ¼ cup sweetened shredded coconut, toasted
Instructions
- In a microwave-safe bowl, combine the evaporated milk, coconut milk, eggs, sugar, cornstarch, and salt. Whisk until completely smooth. Microwave for 5-7 minutes, stirring between each minute, until smooth and thickened. Stir in the bag of coconut and vanilla extract. Pour into pie shell and refrigerate for 2 to 4 hours or until firm.
- Using a whisk or the whisk attachment on a mixer, whip the cream until it holds soft peaks. Sift the powdered sugar into the cream and whip until it can hold its shape, being careful not to over-beat. Spread whipped cream onto the cooled pie and sprinkle with toasted coconut. Enjoy!
Keywords: coconut, cream, pie, whipping cream, vanilla, no bake, dessert