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Delicious homemade Coconut Cream Pie topped with whipped cream and toasted coconut

Coconut Cream Pie

Delight in this homemade Coconut Cream Pie recipe, featuring a creamy filling and topped with whipped cream and toasted coconut.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 1/2 cups cups half-and-half
  • 1 1/2 cups cups coconut milk a little less than 1 can
  • 2 large eggs
  • 3/4 cup cups sugar
  • 1/3 cup cups corn starch
  • 1/4 teaspoon teaspoons salt
  • 1 cup cups flaked coconut (toasted)
  • 2 teaspoons teaspoons coconut extract (or vanilla extract)
  • 1 9 inch pie shell (baked) see above for pie crust recipes
For the topping
  • 1 pint pints whipping cream (the kind you have to whip yourself)
  • 1/4-1/2 cup cups powdered sugar (to taste)
  • 2 teaspoons teaspoons coconut extract

Method
 

Preparation
  1. In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch, and salt. Bring to a boil over low-medium heat (using a double boiler works best), whisking constantly.
  2. When it starts to boil a little and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes, so BE PATIENT), remove from heat.
  3. Stir in 3/4 cup of the toasted coconut and the coconut (or vanilla) extract.
  4. Pour into the pie shell and chill for 2 to 4 hours, or until firm.
  5. While the pie is cooling, whip together the topping ingredients with electric beaters.
  6. When the pie is completely cooled, top with whipped topping.
  7. Sprinkle on the remaining toasted coconut.

Notes

This pie can be made a day in advance and stored in the fridge. Consider using fresh coconut or flaked coconut for a richer taste.