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Coconut Cream Pie

Ingredients

  • 1 Refrigerated Pie Crust or homemade if you prefer
  • Filling:
  • 3/4 cup Sugar
  • 1/3 cup Cornstarch
  • 3 cup Half & Half
  • 2 Egg Yolks
  • 1 Egg
  • 1 cup Sweetened Shredded Coconut
  • 1 tsp Vanilla
  • Toppping:
  • 2 cup Heavy Cream
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 1/2 tsp Coconut Extract
  • 1/4 cup Toasted Coconut

Instructions

  • Preheat oven to 400.
  • Press pie crust into a 9" pie pan and bake on lower rack for 10-15 minutes (until crust is browned).
  • Allow to cool completely.
  • Spread 1/4 cup of coconut onto baking sheet and bake until golden brown.
  • Set toasted coconut aside for topping.
  • Combine sugar cornstarch, egg, egg yolks and half & half in a pan.
  • Whisk together and bring to a boil over medium.
  • Allow to boil for 1-2 minutes and remove from heat.
  • Stir in coconut and vanilla.
  • Pour into pie crust and chill until firm.
  • Whip heavy cream at high speed.
  • Slowly add sugar, vanilla and coconut extract.
  • Beat until stiff peaks form.
  • Spread whipped cream over pie.
  • Sprinkle with toasted coconut.
  • Refrigerate until ready to serve.