BEST Coconut Cream Pie EVER! This is my Dad's favorite pie and it is truly amazing! Made with coconut milk for extra creamy, coconut flavor! Best part? The custard. And I totally made it in the microwave.
Course Dessert
Cuisine American
Keyword coconut cream pie, pie
Prep Time 15 minutesminutes
Servings 12
Calories 408kcal
Author Trish - Mom On Timeout
Ingredients
13.5ozcoconut milk
1 1/2cupshalf and half
2eggs + 1 egg yolkbeaten
3/4cupsgranulated sugar
1/2cupcorn starch
1/4tspsalt
2cupssweetened flaked coconutdivided
1tspcoconut extractor vanilla extract
1deep dish pie shellbaked and cooled (I used Pillsbury)
1cupheavy whipping cream
2tbsppowdered sugar
1tspvanilla or coconut extract
Instructions
Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
Stir in 1 1/2 cups coconut and coconut extract.
Pour coconut custard into cooled pie shell.
Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Keep continuous watch on the coconut - it burns easily.
Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.