Coconut Cream Pie

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. The use of a refrigerated pie crust makes it easy and the whipped cream makes it stunning.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Ingredients

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 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 1/2 teaspoons vanilla extract, divided
  • 2 cups whipping cream
  • 1/3 cup sugar
  • Garnish: toasted coconut

Preparation

  1. Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one-crust pie.
  2. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
  3. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
  4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.
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