Coconut Cream Pie
Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite.
Prep Time3 hrs
Cook Time20 mins
Total Time3 hrs 20 mins
- 1 9-inch pre-baked pie crust *
- 1 cup shredded sweetened coconut , toasted, divided
- 14 ounce can canned unsweetened coconut milk
- 1 1/2 cups half and half divided
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup cornstarch
- 4 large egg yolks
- 3 ounces cream cheese , diced
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract , to taste
- fresh whipped cream , lightly sweetened
- shredded sweetened coconut , toasted
In a medium saucepan combine coconut milk, 1 cup half and half, 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 half and half and cornstarch until well blended.
In another small mixing bowl, whisk together egg yolks. 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, 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.
Calories: 304kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 177mg | Potassium: 159mg | Fiber: 1g | Sugar: 12g | Vitamin A: 7.8% | Vitamin C: 0.4% | Calcium: 5.3% | Iron: 9.6%