Description
This coconut cream pie is a rich, creamy dessert that’s both tropical and indulgent.
Ingredients
Scale
- 1 cup sweetened flaked coconut
- 1 3/4 cups coconut cream
- 1 1/4 cups half and half
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 3 large egg yolks
- 1/4 teaspoon salt
- 3/4 teaspoon coconut extract
- 9 inch baked pie shell
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spread coconut onto a parchment lined baking sheet. Toast the coconut in the oven until golden brown, stirring every 5 minutes.
- Combine the coconut cream, half and half, sugar, cornstarch, egg yolks, and salt in a medium saucepan. Bring to a boil over low heat, stirring constantly until the mixture thickens and it coats the back of a wooden spoon, about 15-20 minutes.
- Remove the pan from the heat and stir in ¾ cups of toasted coconut and coconut extract. Stir to combine. (We’ll use the remaining ¼ cup of toasted coconut to garnish the top of the pie).
- Pour the coconut filling into the prepared pie crust, chill until firm, about 4 hours.
- Before serving, make the whipped topping. Add the heavy cream, powdered sugar, and vanilla to a bowl. Beat until soft/stiff peaks form. Spread the whipped topping over the custard then garnish with the remaining ¼ cup of toasted coconut. Slice and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1037 kcal
- Sugar: 57 g
- Sodium: 210 mg
- Fat: 64 g
- Saturated Fat: 38 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 103 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 186 mg
Keywords: Coconut Cream Pie, Dessert, Tropical Pie