Old Fashioned Coconut Cream Pie
This creamy, silky coconut cream pie is made from scratch, and is a a decadent delight just like momma used to make!
Equipment
- Stovetop
- Refrigerator
Ingredients
- 2 C Half and Half
- 1 C Coconut Milk
- 3 Egg Yolks
- ¾ C Sugar
- ⅓ C Corn Starch Scant
- ¼ Tsp Salt
- 1 Pat Unsalted Butter
- 1 C Flaked Coconut Toasted
- 1 Tsp Vanilla Extract
- 1 9" Pie Shell Baked
- 1 C Frozen Whipped Topping Thawed
Instructions
- In a medium saucepan, combine corn starch and sugar together. Add half and half, coconut milk, eggs, and salt. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in ¾ cup of the coconut and the vanilla extract. Pour into pie shell and chill 2-4 hours, or until firm.
- Top with whipped topping, and with the remaining ¼ cup of coconut. °
Notes
To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5-7 minutes, or until golden brown, stirring occasionally.
If you have the time, try this in a homemade pie shell or graham cracker crust!
Tried this recipe?Let us know how it was!
