Coconut Cream Pie
A creamy and thick custard pie in a shortbread cookie pie crust, topped with homemade whipped cream and toasted coconut. Everyone will love this pie!
Servings: 8 Slices
Cost: $10
Ingredients
Old-Fashioned Coconut Pie Filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 4 large egg yolks
- 3 tbsp unsalted butter salted would work fine too
- 1 cup sweetened coconut flakes or shreds
- 1 1/2 tsp vanilla extract add a dash coconut extract too if you have it
Instructions
- Combine 1/2 cup sugar and cornstarch in a large saucepan.
- Whisk together half-and-half and egg yolks. Gradually add to the sugar mixture, whisking constantly.
- Boil the mixture 4-5 minutes while whisking constantly. Don't stop whisking as the mixture can burn very easily. Don't walk away from the mixture at this point.
- Remove from heat.
- Stir in butter, coconut shreds, and vanilla.
- Place plastic wrap directly over the filling (so it's touching the mixturand let the custard sit for about 30 minutes. The plastic will prevent the top layer from hardening.
- Pour the mixture into the prepared and baked shortbread cookie pie crust and cover.
- Keep it in the refrigerator for an hour (or more!) before serving so it can set.
- Top with homemade whipped cream and toasted coconut!
Notes
Make sure the pie mixture has a thicker texture before removing it from the heat.
Let the pie set for at least 2 hours, probably more, in the refrigerator. Overnight is usually best.
Serve this in any pre-baked pie crust you like!
Nutrition
Calories: 258kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 72mg | Potassium: 130mg | Fiber: 1g | Sugar: 19g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 0.4mg
