Description
This Homemade Coconut Cream Pie is as creamy and dreamy as they come, and just perfect for your holiday dessert table!
Ingredients
Scale
- 9-inch baked pie shell (you can use ready-made or my pie crust recipe)
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 3 cups hot milk
- 3 egg yolks, beaten
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups grated coconut
- 1 cup cold heavy cream
- 2 Tbsp. sugar
- 1 tsp vanilla extract
Instructions
- Prepare and bake the pie shell and let it cool completely.
- Heat the milk to just hot.
- In the meantime, combine the sugar, cornstarch, salt. Gradually add it to the milk, stirring until smooth.
- Bring to a boil, stirring over medium heat; boil for 2 minutes.
- Remove from heat.
- Stir half of the hot mixture into the beaten egg yolks, then combine that with the rest in the saucepan.
- Cook, stirring over low heat until it boils and is thick enough to mound (from a spoon), about 10 minutes.
- Turn mixture into a bowl and stir in your extracts and half of the coconut.
- Place wax paper directly on the filling; refrigerate for 1 hour.
- After it chills, turn in to the cooked and cooled pie shell.
- Refrigerate for 2 – 3 hours, covered.
- In the meantime, in a medium mixing bowl, combine heavy cream, sugar and vanilla. Beat until stiff peaks form, about 1 minute.
- Spread pie with whipped cream and top with remaining coconut.
- Serve.