Coconut Cream Pie
A buttery pie crust, baked to a beautiful golden brown, filled with creamy coconut custard, then topped with a generous layer of homemade whipped cream and toasted coconut, Enjoy!
Servings: 8
Ingredients
- 1 (9-inch) pie shell baked
- 1 1/4 c. sweetened flaked coconut divided
- 1 (13.5 oz.) can coconut milk
- 1 1/3 c half and half
- 3 lg. eggs beaten
- 3/4 c. granulated sugar
- 1/2 c. cornstarch
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 c. heavy whipping cream
- 1 T. granulated sugar
- 1/2 tsp. vanilla extract
Instructions
- Bake the pie shell according to package instructions; set aside to cool.
- Heat oven to 350 degrees.
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5-8 minutes; set aside to cool.
- In a medium saucepan, whisk together the coconut milk, half-and-half, eggs, 3/4 cup sugar, cornstarch and salt. Bring to a boil over medium heat, stirring constantly. Once thickened, remove the pan from the heat, and stir in 1 cup of the toasted coconut and 1 teaspoon vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- In a large bowl, using an electric mixer, whip the heavy cream with 1 tablespoon sugar and 1/2 tsp. vanilla until stiff peaks form. Spread whipped cream over the coconut custard and sprinkle with reserved coconut. Enjoy!