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Dar’s Coconut Cream Pie

Name: Dar's Coconut Cream Pie
Prep time: 60 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 10 servings.
Ingredients: Pastry for single-crust pie; 4 large egg yolks, room temperature; 2 cups coconut milk; 1-1/2 cups half-and-half cream; 1 cup sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 1-1/2 cups sweetened shredded coconut, toasted, divided; 2 cups heavy whipping cream; 1/4 cup confectioners' sugar; 1/2 teaspoon vanilla extract

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Test Kitchen Approved

Total Time

Prep: 1 hour + chilling Bake: 25 min. + cooling

Makes

10 servings

When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota

Dar's Coconut Cream Pie Recipe photo by Taste of Home

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Ingredients

Pastry for single-crust pie
4 large egg yolks, room temperature
2 cups coconut milk
1-1/2 cups half-and-half cream
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
1-1/2 cups sweetened shredded coconut, toasted, divided
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack.
In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust.
Press plastic wrap onto surface of filling. Refrigerate until cold, 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.

Toasting Coconut

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Dough for single-crust pie

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 641 calories, 47g fat (33g saturated fat), 182mg cholesterol, 265mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 6g protein.

Dar’s Coconut Cream Pie

Ingredients

Directions

Nutrition Facts

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