Old Fashioned Coconut Cream Pie
It's an old fashioned and proven coconut cream pie. It took many years of research and baking to find the right one and that's it! Enjoy!
- 4 egg yolks
- 1/4 teaspoon of salt
- 3 tbsp unsalted butter
- 1 pie shell (9 inches), baked according to package directions
- 2 teaspoons of vanilla extract
- 2 half and half cups
- 1/2 cup of sugar
- 3 tablespoons of cornstarch
- 1 teaspoon of coconut extract
- 1 cup of sweetened coconut flakes
For the whipped cream:
- 1/2 cup powdered sugar
- 1 1/2 cup heavy whipping cream
First, in a medium saucepan, whisk together the sugar, salt, cornstarch, half and half, and egg yolks. Place the saucepan over medium heat and cook, whisking constantly, until it boils. Cook, 1 to 2 minutes more, until thickened. Remove from the heat and stir in the butter and the vanilla and coconut extracts. Add the coconut and stir until the butter is completely melted. Pour into prepared crust, cover and refrigerate for at least 4 hours, but preferably overnight.
Then, when ready to serve, beat the cream and powdered sugar together in a large bowl until stiff peaks form. Garnish the pie with whipped cream and serve. Add toasted coconut *, if desired. Happy Cooking Time.
For the toasted coconut, spread 1 cup of the sweetened coconut flakes on a rimmed baking sheet lined with parchment paper or silicone and bake at 325 ° F, stirring every 4 to 5 minutes, or until golden brown. Watch it closely, however. Once it starts to brown, it will brown very quickly. Cool completely.