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!PREP TIME10 minutesADDITIONAL TIME30 minutesTOTAL TIME40 minutes
- For crust:
- One “blind baked” pie crust (see above)
- For 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 Whipped Cream:
- 2 cups heavy whipping cream
- 1 1/2 teaspoons coconut extract
- 1/4 cup powdered sugar
- For Topping:
- 1/3 cup Toasted Coconut
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 in the refrigerator for several hours, or overnight.
To make whipped cream, in your stand mixer with whisk attachment, pour cold heavy whipping cream, extract and powdered sugar. **Note: I like to chill my mixer bowl and whisk attachment in the freezer for about 30 minutes before I make whipped cream.
Whisk until stiff peaks form.
Pile on chilled pie, smooth out.
Top with toasted coconut.
Keep in refrigerator.
YIELD:1 SERVING SIZE:1 Amount Per Serving: CALORIES: 4995TOTAL FAT: 368gSATURATED FAT: 235gTRANS FAT: 10gUNSATURATED FAT: 120gCHOLESTEROL: 1222mgSODIUM: 1946mgCARBOHYDRATES: 384gFIBER: 21gSUGAR: 236gPROTEIN: 57g
Nutrition isn’t always accurate.