Old Fashioned Coconut Cream Pie
Servings 8
Ingredients
- 1 (9-inch) pie shell, baked according to the package instructions
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons corn starch
- 2 cups half and half
- 4 egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon coconut extract
- 2 teaspoons vanilla extract
- 1 cup sweetened coconut flakes
For the whipped cream:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- In a medium saucepan, whisk together the sugar, salt, corn starch, half and half, and eggs yolks. Place the pan over medium heat, and cook, whisking constantly, until boiling. Cook for 1 to 2 additional minutes, until thick. Remove from heat and stir in the butter and vanilla and coconut extracts. Add the coconut and stir until the butter has melted completely. Pour into the prepared crust, cover, and chill at least 4 hours, but preferably overnight.
- Once ready to serve, beat the cream and powdered sugar together in a large bowl until stiff peaks. Top the pie with the whipped cream and serve. Add toasted coconut*, if desired.
Notes
For toasted coconut, spread 1 cup of sweetened coconut flakes on a parchment or silicone mat lined rimmed baking sheet and bake it in a 325°F oven, stirring every 4 to 5 minutes, or until golden brown. Watch it closely, though. Once it starts browning, it will brown very quickly. Cool completely.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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