Coconut Cream Pie is one of my favorites. I love anything coconut.. food, lotion, candles, etc. I’ve always been a little intimidated by ‘the pie’. I’ve only recently begun to make homemade chocolate pies. That was kind of like dipping my toe in to test the waters. That was pretty easy, so I figured I would try and tackle Coconut Cream next. It was so easy! I don’t know why I waited so long….
Here is an easy printable recipe!
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Coconut Cream Pie
Cuisine: Dessert
Ingredients
- 1 9 inch deep dish pie crust
- 1/2 cup suger – plus 3 tablespoons
- 1/4 cup corn starch
- 2 cups of half and half
- 4 egg yolks
- 4 tablespoons butter softened
- 1 cup sweetened coconut – plus additional 1/2 cup for top of pie
- 1 1/2 teaspoons vanilla extract
- 1/2 pint of whipping cream
Instructions
- Bake pie crust according to directions. You can also use this time to toast a 1/2 cup of coconut for top of pie. Spread coconut on a cookie sheet and toast until lightly browned.
- In a medium saucepan whisk cornstarch and 1/2 cup of sugar until combined.
- In a separate bowl whisk egg yolks and half and half.
- Gradually add liquid to dry ingredients in sauce pan, whisking as you pour.
- Continue whisking all ingredients constantly on medium high heat.
- Bring to a boil and stir quickly for one minute or until it begins to thicken.
- Stir in flaked coconut, butter and vanilla. Let sit 30 minutes before filling pie shell.
- While filling is setting prepare the whipping cream. Whip cream on high speed, gradually adding 3 tablespoons of sugar. Whip until soft peaks form.
- Spoon filling into pie shell and chill for one hour. Top with whipping cream and toasted coconut.
Cornstarch is not listed in the ingredients, nor the amount. Help please!
Coconut Cream Pie
My apologies! I guess that’s what happens when you get in too big of a hurry. It is fixed now. 🙂