Old Fashioned Coconut Cream Pie
Flaky pie crust filled with a creamy custard filling, then topped with whipped cream and toasted coconut. This coconut cream pie is sweet, smooth and rich...every bite is perfection!
Ingredients
- 1 cup half and half
- 13 ounces unsweetened canned coconut milk (about 1 3/4 cups)
- 2 large eggs (beaten for 30 seconds)
- ¾ cup granulated sugar
- ½ cup all-purpose flour or cornstarch
- ¼ teaspoon Kosher salt
- ½ vanilla bean (cut in half)
- 1 ½ cups sweetened coconut flakes
- 1 9-inch pie shell (baked)
For topping: 2 cups homemade whipped cream or thawed whipped topping
Instructions
- Combine the half and half, coconut milk, beaten eggs, sugar, flour and salt in a medium sauce pan over low heat. Scrape the insides of the vanilla bean into the mixture and toss the bean in.
- Bring to LIGHT simmer, stirring constantly being careful to not let it burn. Once it's reached a light simmer, cook for 2 more minutes or until it has turned into a custard/pudding. Taste it to make sure it's done.
- Remove pan from heat, remove the vanilla bean pod and stir in 1 cup of coconut. Pour into baked pie shell. Chill until firm, at least 4 hours (or overnight).
- Top with whipped cream and toasted coconut before serving. Add white chocolate shavings if desired.
Notes
Toasted coconut: Preheat oven to 300°F. Place 1/2 cup coconut onto a baking sheet. Bake for 5 minutes, or until golden brown. Toss halfway.
Want to make it even easier and skip the homemade filling? Use 2 boxes (3.4 ounce) instant pudding mix with 3 1/2 cups milk and follow the direction on the box. Then mix in the coconut and add the toasted coconut once in the pie shell.
Nutrition
Calories: 432kcal, Carbohydrates: 47g, Protein: 5g, Fat: 25g, Saturated Fat: 18g, Cholesterol: 52mg, Sodium: 240mg, Potassium: 262mg, Fiber: 3g, Sugar: 26g, Vitamin A: 165IU, Vitamin C: 1.6mg, Calcium: 51mg, Iron: 2.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
