Coconut Cream Pie
Coconut Cream Pie features a flaky baked crust filled with rich coconut custard made from coconut milk and half-and-half. Topped with whipped cream and toasted coconut, this tropical dessert balances creamy sweetness with a delightful crunchy texture, making it perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: Approximately 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert, Pie
- Method: Baking, Chilling
- Cuisine: American, Tropical
- Diet: Gluten Free
Ingredients
1¼ cups sweetened flaked coconut, divided
¾ cup sugar
⅓ cup cornstarch
1 (13.5-ounce) can unsweetened coconut milk
1½ cups half-and-half
2 eggs
¼ teaspoon salt
2 teaspoons vanilla extract, divided
1 (9-inch) deep dish pie shell, baked
1 cup heavy cream
¼ cup powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Spread 1 cup flaked coconut on a baking sheet and toast 5-7 minutes until golden; set aside.
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Whisk sugar, cornstarch, salt, eggs, coconut milk, and half-and-half in a saucepan until smooth. Cook over medium heat, whisking constantly until thickened and boiling gently, about 7-10 minutes. Remove from heat.
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Stir in 1 teaspoon vanilla and ¼ cup toasted coconut; cool slightly.
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Pour custard into baked pie shell. Cover surface with plastic wrap to prevent skin. Refrigerate at least 4 hours until set.
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Whip heavy cream, powdered sugar, and remaining vanilla until stiff peaks form.
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Spread whipped cream over custard and sprinkle with remaining toasted coconut.
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Keep refrigerated until serving.
Notes
Use shredded coconut for finer texture.
Add rum or coconut extract to custard for extra flavor.
Top with chocolate shavings for a twist.
Substitute half-and-half with coconut cream for richness.
Make mini pies using tart shells for individual servings.
Find it online: https://justsosavory.com/coconut-cream-pie/
