We love this Coconut Cream Pie Recipe! Actually we love all things Coconut. This pie is super easy to make and you can use refrigerated store bought pie crusts to save time. Let’s get straight to it….
WARM TOASTED COCONUT……
This one is so easy to make we didn’t include too many photos! ENJOY!!!
Coconut Cream Pie
Ingredients
- ½ (15-ounce) package REFRIGERATED PIE CRUSTS (or make your own and prebake before use)
- ½ cup SUGAR
- ¼ cup CORNSTARCH
- 2 cups HALF and HALF
- 4 EGG YOLKS
- 3 tablespoons BUTTER
- 1½ cups SWEETENED FLAKED COCONUT
- 3 teaspoons VANILLA EXTRACT, divided
- 2 cups WHIPPING CREAM
- ⅓ cup SUGAR
- GARNISH: TOASTED COCONUT (see footnote below)
Instructions
- STEP 1
- Put 1 piecrust into a 9 inch pie plate according to package directions, fold edges under and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one crust pie.
- STEP 2
- Combine ½ cup SUGAR and ¼ cup CORNSTARCH in a heavy saucepan. Whisk together HALF and HALF and 4 EGG YOLKS. Gradually whisk egg mixture into sugar mixture and bring to a boil over medium heat whisking constantly. Boil 1 minute and remove from heat
- STEP 3
- Stir in BUTTER, 1½ cup COCONUT and 1½ teaspoons of VANILLA. Cover with plastic wrap placing plastic wrap directly on filling in pan. Let stand for 30 minutes. Spoon custard mixture into prepared crust, cover and chill for 30 minutes or until set.
- STEP 4
- If possible, put the bowl (preferably stainless steel) and the beaters in the freezer for 10 minutes before whipping your cream. This will give you the best results. Combine the whipping cream and the sugar (powdered, confectioners or icing sugar) and vanilla in the bowl and whisk gently until combined. Turn the mixer on to full speed and whip cream to stiff peaks. DO NOT OVERWHIP or you will have butter. Spread or pipe whipped cream over pie filling. Garnish with TOASTED COCONUT if desired. For best results refrigerate entire pie with whip cream for 2 hours before slicing.
- FOOTNOTE
- TOASTED COCONUT- TOP OF STOVE METHOD
- Place desired amount of COCONUT into large skillet.
- Cook over low to medium heat, stirring frequently with a wooden spoon until the flakes are mostly golden brown.
- If using sweetened coconut this will brown quickly! It is very easy for coconut to burn ruining your entire batch! Do not walk away from stove or oven while toasting
- TOASTED COCONUT - OVEN METHOD
- Preheat oven to 325 degrees.
- Place shredded or flaked coconut evenly onto a large baking sheet that has been lined with a Silpat baking mat or parchment paper.
- Place oven rack in middle of oven and back for 3 minutes.
- After 3 minutes open oven door and gently stir coconut with a spatula.
- Bake until coconut is golden brown. The time will vary depending on your individual oven. It is very easy for this to go from perfect to burnt so watch closely. It should take 12 to 15 minutes in all.
- You can store toasted coconut in an airtight container for up to a month.
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