Coconut Cream Pie
Coconut Cream Pie is a silky smooth dessert with a flaky crust and a coconut filling, topped with coconut whipped cream and toasted coconut sprinkles.
Servings: 8
Calories: 879kcal
Ingredients
- 1 1/2 cups half-and-half
- 1 1/2 cups coconut milk a little less than 1 can
- 2 eggs
- 3/4 cup sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 1 cup flaked coconut toasted
- 2 teaspoons coconut extract or vanilla extract
- 9 inch pie shell baked (see above for our pie crust recipes)
TOPPING:
- 1 pint whipping cream the kind you have to whip yourself, not the pre-made, frozen stuff!
- 1/4-1/2 cup powdered sugar to taste
- 2 teaspoons coconut extract
Instructions
- In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
- When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
- Stir in 3/4 cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
- While pie is cooling, whip together topping ingredients with electric beaters.
- When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.
Video
Notes
Preparation time does not include the 2-4 hours of refrigeration time for the pie to set. Nutrition information is for the whole pie filling, but not the crust.
Nutrition
Calories: 879kcal | Carbohydrates: 95g | Protein: 12g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 46mg | Sodium: 716mg | Potassium: 244mg | Fiber: 4g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 0.7mg | Calcium: 86mg | Iron: 4.2mg