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Ingredients
- Pie crust for single crust pie
- 1/2 cup flaked, sweetened coconut for topping
- 1-1/2 cups whole milk
- 1-1/2 cups half-and-half
- 5 egg yolks (reserve the egg whites in a zipper-locked bag and freeze for future use)
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1-1/2 cups flaked, sweetened coconut
- 1 teaspoon vanilla
- 1/2 teaspoon coconut extract
- 2 cups heavy whipping cream for whipped topping
- 1/4 cup sugar for whipped topping
- 1 teaspoon vanilla for whipped topping
Directions
- Prepare pie crust according to blind-baking instructions of recipe.
- For the Toasted Coconut Topping: Spread coconut evenly on a rimmed baking sheet. Place into 350 F oven for 8 to 10 minutes until coconut has just begun to turn brown.
- Set aside to cool.
- For the Coconut Custard: Pour milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together. Set aside.
- Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
- Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
- Remove from heat and add butter, coconut, vanilla, coconut extract and salt.
- Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30 to 45 minutes.
- For the Whipped Topping: Add sugar, vanilla and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form.
- Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
- When ready to serve, top with toasted coconut.
With Summer right around the corner what better desert to serve than a cool creamy pie? My favorite is Coconut Cream. I love anything made with coconut, and I love custards and pastry cream type deserts. So this combination is a winner any day for me.
It is easy, takes a little time but, to save on the clock, I prepare my pie crust the day or evening before and set aside, covered on the counter top. Don’t store a baked pie crust in the fridge because it can absorb moisture and get soggy.
For a tropical fling, I sometimes add 1/2 cup very well-drained and squeezed out crushed pineapple to the custard just after it thickens. The pineapple and coconut together really make it a tropical cream delight.
