ULITMATE COCONUT CREAM PIE

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ultimate coconut cream pie 2

SERVINGS: 8 SERVINGS
ULITMATE COCONUT CREAM PIE
PREP TIME:
 
25 MINS
 
COOK TIME:
 
12 MINS
TOTAL TIME:
 
37 MINS
 
AUTHOR: HOLLY
 
COURSE: DESSERT
CUISINE: AMERICAN
KEYWORD: COCONUT CREAM PIE
This is an easy, made from scratch recipe for Coconut Cream Pie! 
INGREDIENTS
  • 1 refrigerated pie crust or your favorite single pie crust recipe
  • 1/2 cup flaked coconut
  • 1 egg white
COCONUT CUSTARD
  • 2 eggs
  • 1 can coconut milk (approx. 14 oz)
  • half & half or light cream
  • 1/2 cup cornstarch
  • 3/4 cup white sugar
  • pinch of salt
  • 3/4 cup flaked coconut toasted
  • 1 teaspoon vanilla
TOPPING
  • Whipped cream or whipped topping (approx. 2 cups)
  • 1/4 cup flaked coconut toasted
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INSTRUCTIONS
  1. Preheat oven to 450 degrees. Unroll pie crust and brush with egg white. Sprinkle 1/2 cup coconut onto the crust and gently press to stick.
  2. Place in 9" pie pan and poke the bottom with a fork. Bake 10-12 minutes or until lightly browned. Let cool completely.
  3. Pour coconut milk into a large measuring cup and top to 3 cups with cream.
  4. In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar and salt. Whisk over medium low heat until thick and bubbly. Remove from heat and stir in vanilla and 3/4 cup coconut.
  5. Immediately pour into cooled pie crust and cover with plastic wrap. Refrigerate 4 hours or overnight.
  6. Remove plastic wrap and top with whipped cream or whipped topping and remaining coconut.
RECIPE NOTES
To toast coconut, place it in a non-stick pan over medium low heat.  Stir until fragrant and lightly browned.

NUTRITION INFORMATION
 Calories: 450, Fat: 27g, Saturated Fat: 19g, Cholesterol: 52mg, Sodium: 157mg, Potassium: 257mg, Carbohydrates: 48g, Fiber: 3g, Sugar: 26g, Protein: 5g, Vitamin A: 3.2%, Vitamin C: 1.7%, Calcium: 3.3%, Iron: 10.5%
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)