Best Old Fashioned Coconut Cream Pie Recipe

Ingredients for Best Old Fashioned Coconut Cream Pie

• Half And Half Cream
• 2 tablespoons butter
• 1 cup granulated sugar
• Extra Large Eggs
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Miniature Marshmallow
• Flaked Coconut
• Pie Crusts
• Heavy Whipping Cream
• 1/4 cup powdered sugar
• Vanilla Extract

How to Make Best Old Fashioned Coconut Cream Pie

1. **Make the Coconut Filling:** In a medium saucepan, combine 1 cup half-and-half and 2 tablespoons butter. Bring to a gentle boil over medium heat.
2. In a medium bowl, whisk together 1 cup granulated sugar, 3 large eggs, 1/4 cup cornstarch, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the cornstarch is completely dissolved and the mixture is smooth.
3. Gradually whisk the sugar-egg mixture into the saucepan with the half-and-half and butter, stirring constantly with a wire whisk.
4. Cook, stirring constantly, for about 1 minute, or until the mixture thickens significantly.
5. Remove from heat. Stir in 1 cup mini marshmallows and 3/4 cup sweetened shredded coconut.
6. Stir until the marshmallows are melted and the mixture is well-combined.
7. Pour the filling into your prepared pie crusts and refrigerate for at least 2-4 hours to allow it to set completely.
8. **Make the Whipped Cream Topping:** In a chilled bowl (and using chilled beaters), whip 2 cups heavy whipping cream until soft peaks form.
9. Gradually add 1/4 cup powdered sugar and 1 teaspoon vanilla extract, continuing to whip until stiff peaks form.
10. Spread half of the whipped cream over each pie, reaching the edge of the crust.
11. Sprinkle each pie with 1/4 cup of the remaining shredded coconut (or toasted coconut, see instructions below). Refrigerate until ready to serve.
12. **Optional: Toast the Coconut:** Preheat oven to 350°F (175°C). Spread 1/4 cup shredded coconut in a shallow ungreased pan. Bake for 5-7 minutes, stirring occasionally, until golden brown.
13. **Optional Variations:** For a meringue topping, replace the whipped cream with a meringue made using egg whites and marshmallow cream. For a cream cheese variation, stir in 3 oz softened cream cheese to the filling just before removing it from the heat.