Coconut Cream Pie
Coconut Cream Pie is a classic American dessert made with silky homemade coconut pudding, freshly whipped cream, and sweet toasted coconut.
Prep Time20 mins
Cook Time10 mins
Setting Time4 hrs
Total Time4 hrs 30 mins
- 1 9-inch pie crust baked
- 1 cup sweetened flaked coconut
- 1 1/2 cups half-and-half
- 1 1/2 cup coconut cream 1 can
- 2 eggs beaten
- 3/4 cup granulated sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 1 tsp coconut extract optional (or vanilla extract)
- 2 cups homemade whipped cream (see instructions above)
Preheat oven to 350 degrees F (180 degrees C).
Spread the coconut evenly out on a baking sheet. Transfer to the oven and bake for about 5 minutes until golden brown, stirring occasionally.
In a medium saucepan, combine the half-and-half, coconut cream, eggs, sugar, corn starch, salt, and coconut extract.
Whisk until smooth then bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 more minutes until mixture resembles pudding and coats a spoon. The mixture will thicken more while it cools.
Remove the pan from the heat, and stir in 3/4 of the toasted coconut (reserve remaining coconut to top the pie).
Pour the filling into the pie shell, smooth out with a spatula, and let sit on a cooling rack until it has room temperature. The transfer to the fridge and chill until firm, about 4 hours.
Top with whipped cream and sprinkle remaining coconut over the top.
Calories: 335kcal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 46mg | Sodium: 152mg | Potassium: 201mg | Fiber: 2g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg