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