I grew up in a big family. With a HUGE extended family. We’re talking like 60 cousins, just on my mom’s side. Needless to say, our Thanksgiving feast includes just about every pie option under the sun! I was so spoiled in such pie bliss that I thought all families had dozens of pie choices at their Thanksgiving party. I feel like no matter how many people there are at the party, you’ve still got to have a bunch of pies, right?
Take this Chocolate Mousse Cheesecake Pie for example. You can’t have a fantastic chocolate pie, without also having a fantastic lemon pie! (This Lemon Sour Cream Pie and this Lemon Chiffon are my favorite!) And if you’ve got chocolate and lemon, you might as well throw in an awesome Coconut Cream Pie! If you’re a coconut fan, you’re going to love this pie!
- 1 pre-baked 9-inch pie crust
- 1 cup sweetened , shredded coconut, toasted, divided
- 1 can coconut milk
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup + 3 Tbsp granulated sugar , divided
- 1/4 tsp salt
- 1/3 cup cornstarch
- 4 large egg yolks
- 3 oz cream cheese , diced
- 1 Tbsp butter
- 1/2 tsp vanilla extract
- 1/4 - 1/2 tsp coconut extract , to taste
- Fresh whipped cream , lightly sweetened
- Sweetened , shredded coconut, toasted
In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt. Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally. Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup milk and cornstarch until well blended. In another small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar. Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs). Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes. Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract; stir until well blended. Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie.
Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
Top with whipped cream and the toasted coconut.
Store in an airtight container in the refrigerator.