Coconut Cream Pie

30m Prep Time
10m Cook Time
8 Yield
Preparation Directions


PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.


COMBINE 1/4 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half-and-half and egg yolks. Bring to a boil over medium heat, whisking constantly. Boil 1 minute. Remove from heat.


STIR in butter, coconut, salt, coconut extract and vanilla extract. Cover tightly with plastic wrap; cool to room temperature.


SPOON custard mixture into pie crust; chill 3 hours or until set.


BEAT heavy cream at high speed until foamy. Gradually add 1/4 cup sugar and vanilla extract. Beat until soft peaks form. Pipe whipped cream over pie. Garnish with toasted coconut.

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