Coconut Cream Pie

Coconut Cream Pie is a heavenly dessert, filled with velvety custard and topped with a cloud of whipped cream. It never fails to impress both the eyes and the taste buds.

Course Dessert

Cuisine American

Keyword coconut, cream pie, pie

Prep Time 1 30

Chill 30

Total Time 2

Servings

Calories 496kcal

Ingredients

1- prepared pie crust - from (https://www.kleinworthco.com/easy-pie-crust/) Or store-bought pie crust.

Custard Pie Filling

½ cup granulated sugar
¼ cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon vanilla extract

Whipped cream topping

2 cups whipping cream
⅓ cup granulated sugar
1 ½ teaspoons vanilla extract

Garnish: toasted coconut

Instructions

Pie Crust

Prepare the pie crust and place it in a 9-inch pie plate. Crimp the edges and use a fork to poke holes in the bottom and sides of the crust.
Bake at 425 degrees for a conventional/ 400 degrees for convection for approximately 15 minutes.

Filling

In a heavy saucepan, combine granulated sugar and cornstarch.
Combine the half-and-half with the egg yolks in a small bowl. Whisk together and then gradually whisk the mixture into the sugar mixture in the saucepan.
Bring the mixture to a boil over medium heat, whisking constantly.
Allow the mixture to boil for about 60 seconds before removing it from the heat.
Stir in the butter, shredded coconut, and vanilla extract.
Cover the pan with plastic wrap and set it aside to cool for about 30 minutes.
Once the custard mixture has had time to cool, spoon it into the baked pie crust. Cover and refrigerate for at least 30 minutes to set.

Whipped Cream Topping

While the custard is chilling, make the whipped cream topping by beating the heavy cream at high speed in a stand mixer until foamy.
Gradually add the sugar and vanilla, beating until soft peaks form.
Immediately pipe or spread the whipped cream on top of the chilled pie.
Garnish with toasted coconut before serving.

Nutrition