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Toasted Coconut Cream Pie

Every bite you take will be a dream come true! Allowing it to set overnight in the fridge will allow the coconut flavors to infuse the filling even more!
5 from 1 vote
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Course: Dessert
Keyword: Coconut, Coconut Cream Pie, Dessert, Pies

Ingredients

Filling:

  • 2 c half and half
  • 1- 14 oz can unsweetened coconut milk, shake well before opening can
  • 3/4 c granulated sugar
  • 1/4 t salt
  • 4 large egg YOLKS
  • 1/3 c cornstarch
  • 1/4 c unsalted butter(1/2 stick), cubed
  • 1 t vanilla
  • 1 t coconut extract
  • 1 c toasted coconut(reserve 1/4 c for topping)

Topping:

  • 1-1/2 c heavy whipping cream
  • 1/4 c confectioner's sugar
  • 1/4 t vanilla extract
  • 1/4 t coconut extract
  • 1/4 c toasted coconut (reserved above)

Instructions

Filling:

  • Over MEDIUM heat, bring to a simmer the half and half, coconut milk, sugar and salt in a medium saucepan. Remove from heat and let it stand for 15 minutes.
  • In a small bowl, whisk the egg YOLKS. Then, whisk in the cornstarch. Add 2 tablespoons of the warmed milk mixture at a time to gradually temper the eggs, using up to 10 tablespoons.
  • Whisk it into the rest of the milk mixture in the saucepan. Stir in the cubed butter and extracts. Return mixture to MEDIUM heat for 6-10 minutes, whisking frequently. Mixture should be custard-like and 165°F to make sure eggs are fully cooked.
  • Stir in 3/4 cup of the toasted coconut until equally distributed. Pour into the cooled pie crust and level out to the crust.
  • Cover with a piece of plastic wrap and chill in the rerigerator for about 4 hours.

Topping:

  • Whip all of the ingredients, except the toasted coconut, until stiff.
  • Spread onto the chilled filling.
  • Sprinkle with the toasted coconut. Store covered in the fridge until ready to serve.