Coconut Cream Pie
This mouthwatering coconut cream pie pie is made with a creamy coconut filling and a fluffy whipped cream and toasted coconut topping.
by Diana Rattray
This coconut cream pie offers a fragrant, flavorful filling on a flaky crust. Freshly whipped cream is the perfect finish for this perfect coconut cream pie. The filling and topping create a perfect balance of creamy richness, tropical sweetness, and lightness that leaves you wanting more. Add a toasted coconut garnish for delightful texture in every bite.
Coconut Cream Pie
This mouthwatering coconut cream pie pie is made with a creamy coconut filling and a fluffy whipped cream and toasted coconut topping.
Ingredients
- 1 9- inch pie shell, baked
- 3/4 cup cornstarch
- 1 1/3 cups granulated sugar
- 1/2 teaspoon salt
- 4 cups milk, heated (about 110 F)
- 2 large eggs, beaten
- 2 1/2 teaspoons vanilla, divided use
- 2 tablespoons unsalted butter
- 1 1/2 cups sweetened flaked coconut, divided use
Topping
- 2 cups whipping cream
- 3 tablespoons sifted powdered sugar
Instructions
- In a medium saucepan, whisk together the cornstarch, granulated sugar, and salt. Gradually add the hot milk, whisking constantly.
- Place the saucepan over medium heat. Whisking constantly, bring the filling mixture to a boil. Reduce the heat to low and continue cooking until thickened, stirring constantly.
- Beat the eggs in a small bowl. While whisking, add about 3/4 cup of the hot milk mixture. Add the egg mixture to the saucepan and continue cooking, whisking constantly, for about 2 minutes.
- Pour the mixture through a metal sieve into a bowl and then add 1 1/2 teaspoons of vanilla extract and the 2 tablespoons of butter.
- Cover the surface of the custard mixture with plastic wrap to keep it from forming a skin. Let the filling cool thoroughly.
- Stir 1 cup of the coconut into the custard and then spoon it into the cpp;ed pie shell. Cover the pie and refrigerate to chill thoroughly.
- Put the remaining 1/2 cup of coconut in a large dry skillet and place it over medium heat. Cook, stirring and turning constantly, until the coconut is golden brown. Immediately remove the toasted coconut to a plate to halt the cooking process. Set aside.
- In a large bowl, whip the whipping cream until soft peaks form. Add the sifted powdered sugar and the remaining 1 teaspoon of vanilla. Beat to stiff peaks.
- Spoon the whipped cream over the chilled pie filling, spreading to the crust and mounding in the center. Sprinkle with the cooled toasted coconut.
- Cover loosely and chill thoroughly before serving.
- Store leftovers in the refrigerator, loosely covered, for about 3 to 4 days.
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