Coconut Cream Pie
- Prep 20 min
- Total 1 hr 35 min
- Servings 12
Crazy for coconut? So are we. This cool, creamy dessert is everything you’re looking for in a coconut cream pie. A layer of quick homemade whipped cream on top takes things to the next level.
Created Apr 27, 2018
Ingredients
- 1/2 box (1 crust) Pillsbury™ refrigerated pie crust, softened as directed on box
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 4 egg yolks
- 3 tablespoons butter
- 1 cup flaked coconut
- 2 1/2 teaspoons vanilla
- 2 cups whipping cream
- 1/3 cup sugar
- Toasted coconut, if desired
Steps
-
1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
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2Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
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3In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.
Nutrition Information
297.5 Calories, 20.3g Total Fat, 2.1g Protein, 27.8g Total Carbs, 16.7g Sugars
Nutrition Facts
Serving Size: 12 servings (1 piece)
- Calories
- 297.5
- Total Fat
- 20.3g
- Saturated Fat
- 12.4g
- Cholesterol
- 63.5mg
- Sodium
- 113mg
- Total Carbs
- 27.8g
- Dietary Fiber
- 0.6g
- Sugars
- 16.7g
- Protein
- 2.1g
% Daily Value*:
Exchanges:
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