Save us a slice of this coconut cream pie.
A basic piecrust is filled with creamy coconut custard and topped with mounds of homemade sweetened whipped cream.
Finally, a sprinkle of toasted shredded coconut takes this pie over the top.
Credit:Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Learn how to make coconut cream pie, and have this Southern diner favorite always ready for your party.
If youd prefer that route, we recommend the meringue topping used in ourLemon Meringue Pie.
The filling in this pie does not need to be baked, so neither does the meringue.
Credit:Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
The day before you plan to serve it, transfer the pie to the refrigerator to thaw.
Then make the whipped cream and spoon it on top of the pie just before serving.
Ingredients
1/2(14.1-oz.)
Credit:Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Bake a one-crust pie following package instructions.
Prepare filling:
Combine 1/2 cup sugar and cornstarch in a heavy saucepan.
Whisk together half-and-half and egg yolks.
Gradually whisk egg into sugar mixture; bring to a boil over medium heat, whisking constantly.
Boil 1 minute; remove from heat.
Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.
Chill filling:
Place plastic wrap directly on pan to cover and let stand for 30 minutes.
Spoon custard mixture into crust, cover and chill 30 minutes or until set.
Pipe or spread whipped cream over pie filling.
Garnish and serve:
Garnish with toasted coconut if desired.
