Ingredients for Southern Coconut Cream Pie
- Refrigerated Pie Crusts
- Sugar
- 1/4 cup cornstarch
- Half And Half
- 2 large egg yolks
- 4 tablespoons (1/2 stick) unsalted butter
- Sweetened Flaked Coconut
- Vanilla
- 1 cup heavy whipping cream
- Coconut
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How to Make Southern Coconut Cream Pie
- Prepare and bake a 9-inch single-crust pie shell according to package directions.
- In a heavy saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- In a separate bowl, whisk together 2 cups half-and-half and 2 large egg yolks.
- Gradually whisk the egg yolk mixture into the sugar mixture, ensuring no lumps form.
- Cook over medium heat, whisking constantly, until the mixture comes to a rolling boil.
- Boil for 1 minute, stirring continuously, until the mixture thickens.
- Remove from heat and stir in 4 tablespoons (1/2 stick) unsalted butter, 1 cup sweetened shredded coconut, and 1 teaspoon vanilla extract.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Let the filling cool and set for at least 30 minutes.
- Pour the cooled custard filling into the prepared pie crust.
- Cover and refrigerate for at least 30 minutes, or until the filling is completely set.
- In a large bowl, beat 1 cup heavy whipping cream with an electric mixer until soft peaks form.
- Gradually add 1/3 cup granulated sugar and 1 1/2 teaspoons vanilla extract, continuing to beat until stiff peaks form.
- Spread or pipe the whipped cream over the set pie filling.
- Garnish with toasted coconut flakes, if desired.
- Refrigerate for at least 2 hours before serving. Store leftover pie in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
873g
Fat
1105g
Carbs
132g
