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.

Course Dessert

Cuisine American

Keyword Coconut Cream Pie

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 879kcal

Author Erica Walker

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