Instructions
HOW TO MAKE THE BEST COCONUT CREAM PIE, IF YOU LIKED IT SAY HELLO
- 13.5 oz coconut milk
- 1 1/2 cups half and half
- 2 eggs + 1 egg yolk beaten
- 3/4 cups granulated sugar
- 1/2 cup corn starch
- 1/4 tsp salt
- 2 cups sweetened flaked coconut divided
- 1 tsp coconut extract or vanilla extract
- 1 deep dish pie shell baked and cooled (I used Pillsbury)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla or coconut extract
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Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
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Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
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Stir in 1 1/2 cups coconut and coconut extract.
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Pour coconut custard into cooled pie shell.
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Refrigerate for at least 2 hours.
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Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Keep continuous watch on the coconut – it burns easily.
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Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
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Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.
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Keep refrigerated.
Ingredients
- 13.5 oz coconut milk
- 1 1/2 cups half and half
- 2 eggs + 1 egg yolk beaten
- 3/4 cups granulated sugar
- 1/2 cup corn starch
- 1/4 tsp salt
- 2 cups sweetened flaked coconut divided
- 1 tsp coconut extract or vanilla extract
- 1 deep dish pie shell baked and cooled (I used Pillsbury)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla or coconut extract
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