Prep Time 30 min
Cook Time 10 Min
Servings 8
Difficulty Moderate

Ingredients

  • CRUST
  • Single crust
  • FILLING
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • 4 large egg yolks
  • 3 tbsps. butter
  • 1 cup flaked coconut
  • 1/8 tsp. salt
  • 1 tsp. coconut extract
  • 1 tsp. vanilla extract
  • TOPPING
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/4 tsp. vanilla extract
  • Toasted coconut for garnish

Directions

  • Step 1

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

  • Step 2

    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.

  • Step 3

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

  • Step 4

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

  • Step 6

    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.

Serving size
(1 slice, 1/8 of pie)

  • Calories 570
  • Calories from Fat390g
  • Total Fat 43g
  • Saturated Fat 23g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 180mg
  • Sodium 290mg
  • Potassium 0mg
  • Total Carbohydrates 38g
  • Dietary Fiber 2g
  • Sugars 14g
  • Protein 8g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet