This Coconut cream pie is the most excellent homemade recipe I’ve tried! Creamy, decadent, and silky coconut custard in a buttery, flaky pie crust and topped with a mountain of fresh whipped cream and toasted coconut. So perfect, easy, and tasty!
Ingredients :
One frozen deep-dish pie crust, or you may use homemade, baked according to package directions.
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups, half-and-half
4 egg yolks
3 Tablespoons of butter cubed
1¼ cups of sweetened flaked coconut
2 teaspoons of vanilla extract
2 cups of heavy whipping cream
1/3 cup confectioners’ sugar
1 cup sweetened flaked coconut toasted*
Instructions :
- In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until mixed. Add in the half and half and eggs and whisk until smooth and combined. Bring to a boil over mediocre heat, whisking continually. Boil for 1 minute, then remove from heat and whisk in the butter, 1 & 1/4 cups sweetened flaked coconut, and vanilla extract, whisking vigorously until combined. Cover the pan with plastic wrap, placing the plastic wrap directly on the custard for 30 minutes.
- Pour the custard into the prepared pie crust and smooth out the top. Cool until set, about 1-2 hours.
- In the basin of a stand mixer, beat the heavy whipping cream and confectioners’ sugar together on high speed until stiff peaks form, about 5-7 minutes. Spread the whipped cream evenly over the pie; top with the toasted coconut. Store leftovers covered in the fridge for up to 3 days.
- NOTE: To toast coconut, just place the coconut in a dry small skillet and cook over mediocre-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant, and toasted. Cool.
