Coconut Cream Pie

Our good friend had a birthday, and he requested homemade coconut cream pie for dessert when we went to their house for a celebration dinner. I cheated by using a premade pie crust, but the rest was homemade. I adapted an easy coconut cream pie recipe I found on MyRecipes by adding a bit of extra cornstarch to help the custard set and some coconut extract for a stronger coconut flavor. Sadly, I couldn’t take a picture of a cut piece of the pie because I needed to take it to our friend’s house for dinner, but it turned out beautifully! The filling held its shape, and the slices looked great. The pie was a huge hit with everyone, but most importantly, the birthday boy loved it!

Coconut Cream Pie

Ingredients:

• ½ cup sugar
• ¼ + 2 tsp cup cornstarch
• 2 cups half and half
• 4 egg yolks
• 3 tbsp butter
• 1½ cup sweetened flaked coconut, divided
• 1 tsp vanilla extract
• ¼ tsp coconut extract
• 1 pre-made pie crust
• 2 cups whipping cream
• ⅓ cup powdered sugar

How to Make a Coconut Cream Pie

Combine 1/2 cup sugar and the cornstarch in a large saucepan.

Whisk together the half-and-half and the egg yolks.

Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil for 1 minute; remove from heat.

Stir in butter, 1 cup of coconut,  vanilla extract, and coconut extract. Pour the mixture into a bowl, then cover with plastic wrap, placing plastic wrap directly on the filling in the bowl; let stand 30 minutes. Place into the refrigerator for at least 30 minutes and up to 24 hours.  Side Note: I had mine in there for 24 hours for convenience.

Fit one pie crust into a 9-inch pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork.

Bake according to the package directions for a one-crust pie, about 10-12 minutes. Let the pie crust cool completely. Leave the oven turned on.

While the pie cools, add the remaining 1/2 cup of shredded coconut to a silpat-lined baking sheet.

Place in the oven and bake, watching carefully so it doesn’t burn until it’s golden brown, about 5 minutes. Remove from heat and set aside to cool.

Spoon custard mixture into prepared crust, cover, and chill for 30 minutes or until set.  Side Note: If you let it sit in the refrigerator for 24 hours, you can skip chilling it in the refrigerator for 30 minutes.

Pour the whipping cream into a bowl and add powdered sugar. Gently remove the seeds from the vanilla pod and place them into the whipping cream. Using a hand mixer, beat on high until the whipping cream is thick and fluffy.

Spoon the whipped cream over the coconut cream filling, making it domed. Sprinkle the top with toasted coconut. Place into the refrigerator until serving.

Slice & serve. Enjoy!