Coconut Cream Pie

Pour the cooled custard filling into the baked crust. Smooth the top with a spatula.

Cover the pie with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or until the filling is set.

Make the Whipped Cream:

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.

Top the Pie:

Spread or pipe the whipped cream evenly over the chilled filling.

Sprinkle the toasted coconut on top for garnish.

Serve:

Slice and serve the pie chilled for the best flavor and texture.

Tips and Variations