Coconut Chiffon Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and bake the pie crust according to package instructions.
• STEP 2.In a saucepan, whisk together coconut milk, egg yolks, sugar, cornstarch, and salt.
• STEP 3.Cook the mixture over medium heat, stirring constantly, until thickened.
• STEP 4.Remove from heat and stir in vanilla extract and shredded coconut.
• STEP 5.In a separate bowl, beat egg whites until stiff peaks form.
• STEP 6.Gently fold the egg whites into the coconut mixture until well combined.
• STEP 7.Pour the filling into the baked pie crust and smooth the top.
• STEP 8.Chill the pie in the refrigerator for at least 4 hours or until set.
• STEP 9.Before serving, top the pie with whipped cream and toasted coconut flakes. Enjoy!

Cooking Tips

• Make sure to use full-fat coconut milk for a rich and creamy filling.
• Toasting the coconut flakes adds a nice crunch and enhances the coconut flavor.
• For a decorative touch, you can pipe the whipped cream onto the pie using a piping bag and star tip.

Storage and Serving

• Store the Coconut Chiffon Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
• Serve the pie chilled for the best texture and flavor.
• Garnish each slice with additional toasted coconut flakes, if desired.