Easy coconut cream pie is a show-stopper that's begging to be taken to your next BBQ or potluck. Creamy & sweet with a little zing from the lime - this is pie perfection!
Fit pie crust into a 9-inch pie plate. Line the pie crust with parchment and fill with dried beans or pie weights.
Bake pie crust for 15 minutes and carefully remove the parchment paper and weights. Prick holes in the bottom of the crust using a fork, and return to the oven to bake for 15 minutes more.
Remove crust from oven and cool completely before filling.
Pie Filling
Combine 1/2 cup sugar and cornstarch in a heavy saucepan over medium heat.
Whisk together the heavy cream and egg yolks. Gradually whisk egg mixture into sugar mixture. (You want to go slow so the eggs don't scramble!) Bring to a boil while whisking constantly. Boil for 1 minute or until thickened, and then remove from heat.
Stir in butter, coconut extract, and vanilla. Pour pie filling into baked and cooled pie crust.
Cover with plastic wrap, placing plastic wrap directly on filling in pan. Chill pie in the fridge for 4 hours or until set (preferably overnight).
Beat whipping cream at high speed with an electric mixer until foamy. Gradually add 1/3 cup sugar and vanilla. Beat until soft peaks form.
Spread whipped cream over pie filling all the way to the edges. Garnish with toasted coconut and lime zest, if desired.
Notes
To make toasted coconut: Place a skillet over medium-low heat. Add sweetened coconut flakes to the pan and cook until the coconut begins to turn golden brown. Stir often to prevent overcooking. Transfer the coconut to a bowl to cool before using it.