Coconut Cream Pie
A lighter-than-air Coconut Cream Pie!! This will quickly become one of your favorite pies to make as it is easier than it looks and comes out fantastic.
Ingredients
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 tsp. salt
- 1 1/2 cups milk
- 1/2 cup whipping cream
- 3 egg yolks slightly beaten
- 2 Tbsp. butter
- 1/2 tsp. coconut extract
- 1 cup sweetened shredded coconut
- 1 pre-baked 9" pie shell cooled
Whipped Topping
- 2 cups whipping cream
- 1 1/2-2 Tbsp. icing sugar or to taste
- 1/2 tsp. coconut extract optional
- 1/4 cup toasted sweetened shredded coconut
Instructions
- To pre-bake the pie crust, you will need pie weights, or there will be a larger amount of shrinkage in the pie dough.
- First, place the pie crust carefully into a 9″ pie plate of your choice.
- Place a layer of parchment paper inside the pie crust and fill it with pie weights or dried beans.
- Bake as per package directions and let cool. You may want to bake the pie crust with the beans removed for the last few minutes to let the bottom of the crust cook completely.
- While the oven is still warm, toast the coconut. Preheat the oven to 325ºF. Place shredded coconut evenly on a large baking sheet lined with a Silpat baking mat or parchment paper. Bake on a middle rack of the oven for 3 minutes or until golden, observing not to burn.
- In a medium saucepan, combine sugar, flour, and salt. Whisk in the milk and cream over medium heat, and continue stirring until the mixture boils and thickens.
- Continue cooking for 2 min. longer, stirring. Remove from heat.
- Take small amounts of the hot mixture and add it slowly to the egg yolks and then whisk the egg yolks into the hot mixture and continue to cook for 2 min., stirring on medium heat.
- Remove from heat and stir in butter. Stir in the coconut and the extract.
- Pour into the pre-baked pie shell. Place plastic wrap right on top of the custard and refrigerate until cool.
- When ready to serve, whip the cream until starting to thicken, add the icing sugar, and extract if using.
- Continue to beat until fluffy. Place on top of chilled pie. Sprinkle with toasted coconut.
- Recipe adapted from Better Homes and Gardens Pie and Cakes.
Equipment
Nutrition
Serving: 1Calories: 841kcalCarbohydrates: 89gProtein: 9gFat: 52gSaturated Fat: 29gPolyunsaturated Fat: 20gTrans Fat: 1gCholesterol: 165mgSodium: 464mgFiber: 4gSugar: 51g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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