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Awesome Coconut Cream Pie

CurvyMama Pies
Lightly sweetened coconut in luscious custard, topped with whipped cream
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8

Ingredients
  

  • 1 blind-baked 9-inch pie crust
  • For the filling:
  • 3/4 cup sugar
  • 3 Tbsp. cornstarch
  • 1 Tbsp. all-purpose flour
  • A dash of salt
  • 1 1/2 cups coconut milk
  • 1 1/2 cups half-and-half
  • 4 egg yolks
  • 1 1/2 cups sweetened shredded coconut
  • A few drops of coconut flavoring I like LorAnn brand
  • 1 tsp. vanilla
  • 1 Tbsp. unsalted butter
  • For the topping:
  • 1 1/2 cups heavy cream
  • 2 Tbsp. powdered sugar
  • 2-3 Tbsp. shredded sweetened coconut, toasted til golden brown

Instructions
 

  • In a medium, heavy saucepan, whisk together the sugar, cornstarch, flour and salt.
  • Put a medium-high heat under the pan and whisk in the coconut milk and half-and-half, making sure there are no lumps. Whisk in the egg yolks.
  • Cook, whisking constantly, until the mixture thickens and reaches a boil. Keep it boiling for a minute or two (still whisking!). Remove from heat. Stir in the coconut flavoring, vanilla and butter.
  • Pour the custard into a bowl and press plastic wrap onto the surface. Chill until at least room temperature, preferably cooler.
  • A few hours before you want to serve the pie, whip the cream with the powdered sugar in a chilled bowl until stiff. Spoon the custard into the piecrust, and top it with the whipped cream and a sprinkling of toasted coconut.