The pie crust should be blind baked and completely cooled, for about 2 hours before adding the coconut custard into the crust.
While bringing the filling to a boil on the stove top, make sure you whisk constantly to avoid making scrambled eggs.
Coconut Cream Pie is the perfect Easter dessert, but don’t limit it to just Easter! It is perfect for summer gatherings, Thanksgiving, Christmas or an any-day dessert!
Promise me you will not skip out on toasting the coconut flakes. This step is vital and EASY and transforms this pie into something amazing.
I highly recommend making your own whipped cream, as opposed to buying the frozen version. It is so creamy and delicious when made from scratch!