Coconut Cream Pie
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Coconut Cream Pie
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Bring something special to the table with this well-loved recipe.
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Ingredients
- ½ cup sugar
- ¼ cornstarch
- 2 cups half and half
- 4 egg yolk
- 3 tbsp butter
- 1½ cup sweetened flaked coconut divided
- 1 tsp vanilla extract
- ¼ tsp coconut extract
- 1 pie crust pre-made
- 2 cups whipping cream
- ⅓ cup powdered sugar
Instructions
- Combine 1/2 cup sugar and the cornstarch in a large saucepan.
- Whisk together the half-and-half and the egg yolks.
- Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil for 1 minute; remove from heat.
- Stir in butter, 1 cup of coconut, vanilla extract, and coconut extract. Pour the mixture into a bowl, then cover with plastic wrap, placing plastic wrap directly on the filling in the bowl; let stand 30 minutes. Place into the refrigerator for at least 30 minutes and up to 24 hours. Side Note: I had mine in there for 24 hours for convenience.
- Fit one pie crust into a 9-inch pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork.
- Bake according to the package directions for a one-crust pie, about 10-12 minutes. Let the pie crust cool completely. Leave the oven turned on.
- While the pie cools, add the remaining 1/2 cup of shredded coconut to a silpat-lined baking sheet.
- Place in the oven and bake, watching carefully so it doesn't burn until it's golden brown, about 5 minutes. Remove from heat and set aside to cool.
- Spoon custard mixture into prepared crust, cover, and chill for 30 minutes or until set. Side Note: If you let it sit in the refrigerator for 24 hours, you can skip chilling it in the refrigerator for 30 minutes.
- Pour the whipping cream into a bowl and add powdered sugar. Gently remove the seeds from the vanilla pod and place them into the whipping cream. Using a hand mixer, beat on high until the whipping cream is thick and fluffy.
- Spoon the whipped cream over the coconut cream filling, making it domed. Sprinkle the top with toasted coconut. Place into the refrigerator until serving.
- Slice & serve. Enjoy!
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