Does the smell of coconut instantly transport you back to beachier times? It definitely does for us. We’re always trying to find new ways to incorporate more beachiness in to our days, and today’s recipe is doing just that! We’re sharing our take on a classic dessert recipe, coconut cream pie!
Coconut Cream Pie
- 1 Refrigerated Pie Crust (or homemade if you prefer)
- 3/4 cup Sugar
- 1/3 cup Cornstarch
- 3 cup Half & Half
- 2 Egg Yolks
- 1 Egg
- 1 cup Sweetened Shredded Coconut
- 1 tsp Vanilla
- 2 cup Heavy Cream
- 1/2 cup Sugar
- 1/2 tsp Vanilla
- 1/2 tsp Coconut Extract
- 1/4 cup Coconut flakes
Preheat oven to 350
Press pie crust into a 9″ pie pan and bake on lower rack for 10-15 minutes (until crust is browned), and allow to cool completely.
While pie crust cools. spread 1/4 cup of coconut flakes on to a baking sheet and bake until golden. Let cool and set toasted coconut aside for topping.
Whisk together sugar cornstarch, egg, egg yolks and half & half in a pan, and bring to a boil.
Boil for 1-2 minutes and remove from heat. When removed from heat, stir in coconut and vanilla. Pour into pie crust and chill until firm.
In a bowl begin to whip heavy cream with an electric mixer at high speed. Slowly add sugar, vanilla and coconut extract. Beat until stiff peaks form throughout.
Spread whipped cream over pie and sprinkle with toasted coconut. Refrigerate until ready to serve.
This coconut cream pie is the beachiest sweet treat to savor while reminiscing on your latest (or dream of your next) beach vacay. It’s not quite beach-bod approved, but it sure is tasty. The homemade toasted coconut is absolutely to die for.
We may be just a tad bit biased, but this coconut cream pie is one of the best we have ever tasted. With pillowy clouds of whipped cream and fresh, toasted coconut, what’s not to love?