Coconut Cream Pie

Pinit

I hope you don’t think too badly of me for this, but for the first 22 years of my life, I did not like coconut (or at least I thought I didn’t!). I remember my mom getting me to try coconut when I was maybe 7 or 8, and I wrinkled my nose in disgust. I’m not sure if it was the texture or the taste, or perhaps the combination of the two, but after that day I would simply refuse to eat it.

But last year, my eyes were opened (or I guess my taste buds?) For his birthday, my dad requested that I make a coconut cream pie. A friend of my mom’s suggested a tried and true coconut cream pie recipe, so I gathered up the ingredients and created my dad’s birthday pie. Then something crazy happened. The pie  looked and smelled so delicious that I thought I may even try a piece. Lo and behold, the pie was amazing! I didn’t know what I was missing all these years!

Since then,  I’ve made this coconut cream pie recipe for several years. Herb’s mom told me that it was her favorite, so for her birthday, we decided to make her a pie!

Coconut Cream Pie

Recipe from Southern Living Magazine

Recipe Ingredients:

  • 9-inch baked pie crust – frozen, refrigerated, or home made – your choice! We prefer Pillsbury frozen crusts
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 cup sweetened flaked coconut
  • 2.5 teaspoons vanilla extract, divided
  • 2 cups whipping cream
  • 1/3 cup sugar
  • Toasted coconut to garnish

Recipe Directions:

Bake your pie crust as desired. Separate your 4 eggs, discarding the whites. Whisk the eggs in with the half-and-half.

 In a saucepan, combine 1/2 cup sugar and 1/4 cup cornstarch.

Mix the half-and-half mixture into the saucepan.

Heat the pan over medium heat and stir CONSTANTLY while bringing the mixture to a boil. Let the mixture boil for one minute (still stirring!) and then remove the pan from the heat. The mixture should be thick and custardy.

Immediately add the butter, coconut, and 1 teaspoon vanilla and continue stirring for another 30 seconds to 1 minute.

Cover the saucepan with plastic wrap and let the mixture stand for 30 minutes.

After 30 minutes, pour the pie mixture into the pie crust, and refrigerate for another 30 minutes. While you’re waiting on this, you can go ahead and toast your coconut. On a baking pan, spread out a few tablespoons of coconut. Broil on high for a couple of minutes until the coconut browns. Be careful, because this happens very quickly and can burn easily!

You can also go ahead and make the whipped cream while you wait for the pie to chill.

In a large mixing bowl, beat the whipping cream at high speed with an electric mixer for about 1 minute until foamy. Gradually add 1/3 cup sugar and 1.5 teaspoons vanilla and beat for an additional 2-3 minutes until the whipping cream is thick and can be spread.

After the pie has chilled, spread the whipped cream on top and garnish with the toasted coconut!

Pinit

We give this recipe 4.5 out of 5 herbs. If this coconut cream pie recipe turned me into a coconut lover, AND two members of the family request this for their birthdays, you know it’s good!

Coconut Cream Pie
Author: Mrs. Herb
Ingredients
  • 9-inch baked pie crust
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 cup sweetened flaked coconut
  • 2.5 teaspoons vanilla extract, divided
  • 2 cups whipping cream
  • 1/3 cup sugar
  • Toasted coconut to garnish
Instructions
  1. Separate the 4 eggs, discarding the whites. Whisk the eggs in with the half-and-half.
  2. In a saucepan, combine 1/2 cup sugar and 1/4 cup cornstarch.
  3. Mix the half-and-half mixture into the saucepan.
  4. Heat the pan over medium heat and stir CONSTANTLY while bringing the mixture to a boil. Let the mixture boil for one minute (still stirring!) and then remove the pan from the heat. The mixture should be thick and custardy.
  5. Immediately add the butter, coconut, and 1 teaspoon vanilla and continue stirring for another 30 seconds to 1 minute.
  6. Cover the saucepan with plastic wrap and let the mixture stand for 30 minutes.
  7. After 30 minutes, pour the pie mixture into the pie crust, and refrigerate for another 30 minutes.
  8. While you’re waiting on this, you can go ahead and toast the coconut. On a baking pan, spread out a few tablespoons of coconut. Broil on high for a couple of minutes until the coconut browns. Be careful, because this happens very quickly and can burn easily!
  9. To make whipped cream, in a large mixing bowl, beat the whipping cream at high speed with an electric mixer for about 1 minute until foamy.
  10. Gradually add 1/3 cup sugar and 1.5 teaspoons vanilla and beat for an additional 2-3 minutes until the whipping cream is thick and can be spread.
  11. After the pie has chilled, spread the whipped cream on top and garnish with the toasted coconut.

 

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