Coconut Cream Pie
Category:
Easy
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Ingredients
For 8 Servings
Recipe
- 1 store brought pie crust. Pierce holes in crust and bake for about 15 minutes until brown or follow package directions
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups half and half
- 4 egg yolks
- 4 tablespoons butter
- 1 1/4 cup shredded coconut
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon coconut extract
- * Garnish finished pie with toasted coconut
Coconut Cream Pie Directions
- On the stove in a medium saucepan, combine sugar, cornstarch, half and half and egg yolks and whisk until well combined. Bring to boil over medium high heat while constantly stirring. Boil for 1 minute and remove from heat. Stir in butter, coconut and vanilla.
- Pour cream into medium bowl and cover with saran wrap. To avoid the sticky film, place saran wrap directly on cream and let sit for 30 minutes.
- Spoon coconut cream into pie crust and spread evenly. Cover and refrigerate until set, about 45 minutesto an hour.
- Whipped Cream Topping
- Beat whipping cream at high speed in a mixing bowl. Gradually add in sugar, vanilla and coconut extract. Beat until stiff peaks form.
- Spead evenly over pie and sprinkle with toasted coconut.
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