The Best Coconut Cream Pie
Coconut Coconut Milk Half and Half Eggs Sugar Corn Starch Salt Coconut Extract or Vanilla Extract Pie Crust Heavy Whipping Cream Powdered Sugar
EASY TO MAKE
Combine coconut milk, half and half, eggs, sugar, corn starch and salt
Stir in 1 1/2 cups coconut and coconut extract.
Pour coconut custard into cooled pie shell.
Microwave on high for one minute, stir.
Refrigerate for 2 hours.
Preheat oven to 350 degrees. Spread coconut on baking sheet and bake
Whip heavy whipping cream. Add in sugar & extract and continue whipping until stiff peaks form.
Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.
Don’t skimp on ingredients. I used coconut milk – not lite! – and half and half for an ultra-creamy and rich filling. Make a fresh whipped cream topping Finish the coconut cream pie recipe off with lightly toasted coconut giving the pie a lovely, delicate look.
"Best coconut pie recipe EVER! My husband was impressed!"