Coconut Cream Pie Recipe

Name: Coconut Cream Pie Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 piece Pie Crust (1 pie crust recipe); 1 ½ cup Coconut Milk (1 1/2 cups coconut milk); 1 ½ cup Half And Half (1 1/2 cups half-and-half); 5 pieces Egg Yolks (5 egg yolks); ¾ cup Granulated Sugar (3/4 cup sugar); 4 tbsp Cornstarch (4 tablespoons cornstarch); 1 tbsp Unsalted Butter (1 tablespoon butter); ¼ tsp Kosher Salt (1/4 teaspoon kosher salt); 1 ½ tsp Vanilla (1 1/2 teaspoons vanilla extract); 0 pieces Whipped Cream (Whipped Cream)

Coconut Cream Pie Recipe - Dessert (American)

35 minAmerican

Servings8

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Steps

1Prepare pie crust according to blind-baking instructions of recipe.
2For the Toasted Coconut Topping
3Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.
4Set aside to cool.
5For the Coconut Custard
6Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
7Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
8Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
9Remove from heat and add butter, coconut, vanilla and salt.
10Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
11Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
12When ready to serve, top with toasted coconut.