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Coconut Cream Pie

Coconut Cream Pie

Our good friend had a birthday on Tuesday and he requested homemade coconut cream pie for dessert. I cheated a bit by using a premade pie crust but the rest was homemade. I adapted a recipe I found on MyRecipes by adding a bit extra cornstarch to help the custard set and also added some coconut extract for a stronger coconut flavor. I used a vanilla bean for the whipped cream instead of extract and it was extra delicious. I also topped the pie with toasted coconut. Sadly, I wasn’t able to 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! I will never pie a store-bought cream pie again because this pie was fairly simple to make and it tastes so much better!

Coconut Cream Pie

How to Make a Coconut Cream Pie

Combine 1/2 cup sugar and the cornstarch together in a 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 1 minute; remove from heat.

Stir in butter, 1 cup coconut,  vanilla extract, and coconut extract. Pour the mixture into a bowl then cover with plastic wrap, placing plastic wrap directly on filling in a bowl; let stand 30 minutes. Place into the refrigerator for at least 30 minutes 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 into the oven and bake, watching carefully so it doesn’t burn, until it’s golden brown. About 5 minutes. Remove from the 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 then you can skip this 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 beater, mix on high until the whipping cream is thick and fluffy.

Spoon the whipped cream over the top of the coconut cream filling making it domed. Sprinkle the top with toasted coconut. Place into the refrigerator until serving. Slice & serve. Enjoy!

Coconut Cream Pie

 

Coconut Cream Pie

Coconut Cream Pie

Course: Dessert
Cuisine: American
Servings: 1 pie (8 slices)

Equipment

  • Pie Baking Dish

Ingredients

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

Instructions

  • Combine 1/2 cup sugar and the cornstarch together in a 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 1 minute; remove from heat.
  • Stir in butter, 1 cup coconut, vanilla extract, and coconut extract. Pour the mixture into a bowl then cover with plastic wrap, placing plastic wrap directly on filling in a bowl; let stand 30 minutes. Place into the refrigerator for at least 30 minutes 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 into the oven and bake, watching carefully so it doesn't burn, until it's golden brown. About 5 minutes. Remove from the 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 then you can skip this 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 beater, mix on high until the whipping cream is thick and fluffy.
  • Spoon the whipped cream over the top of the coconut cream filling making it domed. Sprinkle the top with toasted coconut. Place into the refrigerator until serving. Slice & serve. Enjoy!
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13 Comments

  1. For some reason I don’t care for dried coconut except for coconut cream pie, which I love. Yours looks delicious Pam – do you think one would ship well to here from Oregon 🙂

  2. sensational! coconut cream is probably my favorite pie in the world (at least right now) and yours looks practically perfect in every way.

  3. I never get to make coconut cream pie because the.boy hates coconut. Weirdo. Guess I’ll just have to fly over to you the next time I’m craving a slice, because this looks gorgeous!