Coconut Cream Pie

What you need:

For the pie:

    • 1 prepared pie crust, baked and cooled to room temperature
    • 3/4 cup granulated sugar
    • 1/4 cup cornstarch
    • 2 cups half and half
    • 4 egg yolks
    • 3 Tbsp. unsalted butter
    • 1 1/4 cups shredded sweetened coconut
    • 1 1/2 tsp. vanilla extract

For the whipped cream:

    • 2 cups heavy cream
    • 1/2 cup granulated sugar
    • 1/2 tsp. vanilla
    • 1/2 tsp. coconut extract
    • Toasted coconut

Directions:

    1. For the pie: Combine sugar and cornstarch in a medium saucepan.
    2. Add half and half and egg yolks. Whisk until combined.
    3. Bring to a boil over medium heat, whisking constantly.
    4. Boil for 1 minute then remove from heat and add butter, coconut, and vanilla.
    5. Pour into a medium bowl and then cover with cling wrap that touches the batter itself. Rest for 30 minutes.
    6. Remove cling wrap and pour into pie crust, spreading gently to even out.
    7. Cover and refrigerate for 30 minutes or until set.
    8. For the whipped cream: Beat heavy cream at high speed in a stand mixer.
    9. Gradually add sugar, vanilla, and coconut extract. Beat until stiff peaks form.
    10. Spread on top of pie and sprinkle with toasted coconut.

Recipe from Chef in Training

Posted on Fantastical Sharing of Recipes