Coconut Cream Pie

Do you have a food that always reminds you of something when you eat it? For me coconut cream pie reminds me of when we would go to Perkins with my parents and my dad and I would always split a piece of coconut cream pie. Still do, if given the chance. Coconut cream pie is creamy and delicious and comforting and I have never made it until just now! Guess what, it's super easy to make too, why have I waited so long??

To start, you make a piecrust. I like making my own crust but I was in a rush so I bought a crust in the freezer section. Don't judge, I know you do it too. Ain't nobody got time for handmaking piecrust all the time. Anyway, I blind baked the crust which means I used a fork to prick the crust all over and baked it without anything in it. The fork pricks help to keep the crust from puffing up and getting weird shaped. Usually you would put pie weights into the pie crust to further prevent the puffing issue, but I chose not to and nothing bad happened so...



While the crust cooled I put together the filling. In a pot I put a can of coconut milk, halfnhalf, sugar, eggs, corn starch, vanilla and salt and stirred it all together. I cooked it slowly over medium heat until it thickened. You could also do this in the microwave, cooking in 1 minute increments and stirring well in between. Then stir in some flaked coconut.

I poured the custard into the cooled crust and refrigerated it overnight.



The next day I put a couple handfulls of flaked coconut in a dry pan and toasted it on medium heat until it was golden brown. I whipped some cream and topped the pie with whipped cream and toasted coconut.

I served it to my friends and it was a big hit!

COCONUT CREAM PIE

1 13.5 oz can coconut milk

1 1/2 cups half and half

2 eggs + 1 egg yolk, beaten

3/4 cups granulated sugar

1/2 cup corn starch

1/4 tsp salt

2 cups sweetened flaked coconut, divided

1 tsp coconut extract (or vanilla)

1 deep dish pie shell, baked and cooled

1 cup heavy whipping cream

2 Tbls powdered sugar

1 tsp vanilla or coconut extract



Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large pot or microwave safe bowl. Stir, cooking until thickened or 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.

Spread coconut on dry skillet and toast for 5-7 minutes stirring occasionally, until golden brown.
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.
Keep refrigerated.