Coconut Cream Pie is a heavenly dessert, filled with velvety custard and topped with a cloud of whipped cream. It never fails to impress both the eyes and the taste buds.
Course Dessert
Cuisine American
Keyword coconut, cream pie, pie
Prep Time 1 hourhour30 minutesminutes
Chill 30 minutesminutes
Total Time 2 hourshours
Servings 8
Calories 496kcal
Ingredients
1- prepared pie crust - from (https://www.kleinworthco.com/easy-pie-crust/) Or store-bought pie crust.
Custard Pie Filling
½cupgranulated sugar
¼cupcornstarch
2cupshalf-and-half
4egg yolks
3tablespoonsbutter
1cupsweetened flaked coconut
1teaspoonvanilla extract
Whipped cream topping
2cupswhipping cream
⅓cupgranulated sugar
1 ½teaspoonsvanilla extract
Garnish: toasted coconut
Instructions
Pie Crust
Prepare the pie crust and place it in a 9-inch pie plate. Crimp the edges and use a fork to poke holes in the bottom and sides of the crust.
Bake at 425 degrees for a conventional/ 400 degrees for convection for approximately 15 minutes.
Filling
In a heavy saucepan, combine granulated sugar and cornstarch.
Combine the half-and-half with the egg yolks in a small bowl. Whisk together and then gradually whisk the mixture into the sugar mixture in the saucepan.
Bring the mixture to a boil over medium heat, whisking constantly.
Allow the mixture to boil for about 60 seconds before removing it from the heat.
Stir in the butter, shredded coconut, and vanilla extract.
Cover the pan with plastic wrap and set it aside to cool for about 30 minutes.
Once the custard mixture has had time to cool, spoon it into the baked pie crust. Cover and refrigerate for at least 30 minutes to set.
Whipped Cream Topping
While the custard is chilling, make the whipped cream topping by beating the heavy cream at high speed in a stand mixer until foamy.
Gradually add the sugar and vanilla, beating until soft peaks form.
Immediately pipe or spread the whipped cream on top of the chilled pie.