Happy Wednesday y’all!!! Well, lets be honest, as happy as a non Friday can be, but coincidentally I plan on making today better with this post, well, in my opinion anyway. Now, I get that coconut is not everyone’s cup of tea, but being completely selfish here, it is most definitely mine hehe.
Coconut cream pie & coconut cake are at the very top of my deserted island desserts list-you know, if you had to pick things you could have for forever if you were on a deserted island? yeah, those are on that list. The thing is, I was under the assumption that coconut cream pie would be difficult to make (pretty sure the cake is though, maybe we’ll find out soon), and y’all it so wasn’t at all.
Obviously I helped out the difficulty level by using a refrigerated crust, and in the future I might even use an already made graham cracker or sugar crust, because I am pie crust challenged to be sure and I wouldn’t have to wait for it to cool, etc. haha.
You guys, this is so good, creamy, with just enough coconut flavor without being overwhelming, and did I mention the perfectly whipped cream on top with a dash of coconut? Mmmm, so good y’all! Anyways, I hope you love coconut cream pie as much I do and can make this soon, because it is better than any I’ve ever had in a restaurant and that’s saying something. Have a wonderful day y’all!
Refrigerated pie crust into the pie pan, and lots of fork pokes, don’t judge my fug crust too much…
nice and baked…
while your pie crust is cooling, make your filling, start with half & half, egg, egg yolks, sugar, cornstarch…
starting to boil some and starting to thicken…
nice and cooked, you can see the mild color change & how much it’s thickened, now add your coconut & vanilla…
coconut & vanilla is all mixed in & now into your pie crust…
while pie is cooling, let’s make the delicious whipped coconut topping, heavy whipping cream, sugar, vanilla & coconut extract…
whip, whip, whip…
pipe or spoon your topping and enjoy!
- 1 9" Refrigerated Pie Crust (I Used Publix Brand).
- 3/4 Cup of Granulated Sugar.
- 1/3 Cup of Cornstarch.
- 3 Cup of Half & Half.
- 2 Egg Yolks.
- 1 Egg.
- 1 Cup of Sweetened Shredded Coconut.
- 1 Tablespoon of Vanilla.
- 9" Pie Plate.
- 2 Cups of Heavy Cream, Chilled.
- 1/2 Cup of Granulated Sugar.
- 1 Tablespoon of Vanilla.
- 1/2 Teaspoon of Coconut Extract.
- 1/4 Cup of Sweetened Shredded Coconut, Toasted (Optional)
- Preheat your oven to 400 degrees F.
- If using a refrigerated pie crust, make sure to let it come to room temperature.
- Roll it out and press into your pan cutting off any extra hang off, and poke a fork all over your pie crust, bake on the lower rack of your oven for about 10-12 minutes or until golden brown, let cool completely.
- In a large saucepan, combine your sugar, egg, egg yolks, cornstarch and half & half, and bring to a boil over medium heat for 1 minute making sure to whisk for the whole time.
- Remove your pan from the heat and stir in your sweetened shredded coconut and vanilla and stir.
- Pour into your pie crust, and chill completely to firm up (stuck mine in the fridge for a couple of hours).
- With a handheld or stand mixer with whisk attachment, place your chilled heavy cream into your bowl and whisk until it starts to thicken, then add your sugar, vanilla and coconut extract and continue to whisk until stiff peaks form.
- Spread your coconut onto a baking sheet lined with aluminum foil and bake at 400 degrees F for 5-8 minutes, stirring occasionally and make sure to watch because it burns quickly, until they are toasted and delicious (This is Optional).
- You can pipe or spoon your whipped coconut topping onto your pie, and then sprinkle your toasted coconut on top, and enjoy!!!
- I used a disposable Wilton piping bag with an open star tip to pipe the whipped coconut topping.
- You can totally use more coconut extract in your whipped topping if you want a stronger coconut flavor, but add very very little at a time until desired flavor is reached.