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Old Fashioned Coconut Cream Pie

Mel with Modifications by: Shandell Humphreys
This creamy, silky coconut cream pie is made from scratch, and is a a decadent delight just like momma used to make!
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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 Slices

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!
Keyword Coconut, Cream, Pies
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