Coconut Cream Pie
This Coconut Cream Pie has an authentic pie crust, and is filled with a creamy coconut custard, and topped with a mile high pile of whipped cream and dusted with toasted coconut!
Servings: 8 servings
Calories: 624kcal
Equipment
Ingredients
- FOR THE CRUST:
- One blind baked pie crust store-bought or homemade
- FOR THE FILLING:
- 3 cups Half & Half
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup corn starch
- 1 teaspoon pure vanilla extract
- 2 Tablespoons butter
- 1 1/2 cups flaked sweetened coconut
- FOR THE WHIPPED CREAM:
- 2 cups heavy whipping cream
- 1 1/2 teaspoons coconut extract
- 1/4 cup powdered sugar
- FOR THE TOPPING:
- 1/3 cup Toasted Coconut
Instructions
- In a sauce pan combine half & half, egg yolks, sugar, corn starch and vanilla with a whisk until smooth and cornstarch is dissolved.
- Place on medium heat and continually stir while mixture thickens. Mixture will be a thick pudding consistency when it is done.
- Remove from heat and stir in butter. Stir in coconut.
- Pour into cooled pre-baked pie crust.
- Lay a piece of plastic wrap over the top and place it in the refrigerator for several hours, or overnight.
- To make whipped cream, in your stand mixer with the whisk attachment, pour cold heavy whipping cream, extract, and powdered sugar.
- Whisk until stiff peaks form.
- Pile on chilled pie, and smooth out.
- Top with toasted coconut.
- Keep in refrigerator.
Notes
Tip: I like to chill my mixer bowl and whisk attachment in the freezer for about 30 minutes before I make whipped cream.
Read more on how to Blind Bake a Pie Crust
Find My Grandma's Pie Crust Recipe
Nutrition
Serving: 1g | Calories: 624kcal | Carbohydrates: 48g | Protein: 7g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 243mg | Fiber: 3g | Sugar: 29g