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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from The Dinkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups half and half
1 1/2 cups coconut milk (a little less than one can)
2 eggs (beat together)
3/4 cup sugar
1/3 cup corn starch
1/4 tsp. salt
1 cup flaked coconut (toasted)
1 tsp. coconut extract (or vanilla)
1- (9 inch) pie shell, baked OR graham cracker crust

Topping-
1 small carton whipping cream (the kind you whip yourself, not the pre-made stuff)
1/4-1/2 cup powdered sugar (to taste)
1/2 tsp. coconut extraxt
1/2 tsp. vanilla extract
Directions:
Directions:
In medium sauce pan, combine half and half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly!

When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-25 minutes so BE PATIENT!!), remove from heat.

Stir in 3/4 cup of the toasted coconut and the coconut/vanilla extract. Pour into pie shell and chill 2-4 hours or until firm. Put saran wrap right onto the mixture before you put it into the fridge so it doesn't form a skin.

While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.

 

 

 

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