When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. Perfect for a warm summer night, this tropical filling is dense and not overly sweet. The use of a refrigerated pie crust makes it easy and the whipped cream makes it fun and stunning. We think the toasted coconut topping is a must, as it adds crunchy texture, nutty flavor, and a gorgeous golden-brown garnish.
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
How to Make It
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.
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.
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.
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.
I mixed the sugar the egg yolks and the vanilla in my pan and than I put it on the stove and turned on the flame and poured in the half/half and than I whisked it continually until it came to a rolling boil ! Turned out perfect!!!!
you mix sugar and cornstarch in a bowl and set it aside. then you get another bowl and whisk the 1/2 and 1/2 and the eggs together. set aside. then that the first bowl (sugar and cornstarch) and the second bowl (1/2 and 1/2 and eggs) and mix them together. then go on with the recipe.
which says while you mix the first bowl with the second bowl you should be whisking that while you bring it to boil. then stir in the other ingredients. cover and let sit for a bit. then spoon into crust and chill. then make the topping.