You’d Better Sit Down Before You Taste This Heavenly Pie

All that talk about coconuts had made me crave for coconut cream pie, so I made my favorite which is this super easy recipe.

This is the most delightful creamy pie I’ve ever tried – and trust me, there have been many. Have you made this one yet? Let us know in the comments how it turned out for you! If you have a favorite homemade pie crust recipe, it will be perfect for this one. However, feel free to use store bought to make this even easier.

Ingredients

1 baked pie shell, 9″ or 10″, homemade or store bought

Filling:

4 egg yolks

⅓ cup + 2 tsp Argo cornstarch

1 can of coconut milk + enough whole milk to equal 3 cups

¾ cup Domino sugar

½ tsp salt

1½ tsp pure vanilla extract

1 tsp pure coconut extract

2 Tb. Land O’ Lakes butter

1 c finely shredded sweetened coconut

Topping:

½ cup toasted sweetened coconut

1½ cups whipping cream

3 Tb Domino powdered sugar

1 tsp pure vanilla extract

 

Instructions:

Bake the pie shell.

Whisk the egg yolks in a small bowl, set aside.

Mix together the cornstarch, sugar and salt in a medium saucepan.

Whisk in the milk slowly to avoid lumps. Cook, whisking constantly over medium heat.

Let it boil one minute, then add about 1 cup the filling into the yolks, whisking to temper the yolks. Add the tempered mixture back into the pan and cook, boiling for another 2-3 minutes. Remove from heat.

Add vanilla extract, coconut extract, butter, and coconut.

Cool the filling for 20-30 minutes, then pour into a baked pie shell. Cover custard with plastic wrap placed directly on of the surface of the custard and refrigerate for 3 hours until set.

Beat the cream, powdered sugar and vanilla together until whipped to stiff peaks, spread over the pie. Sprinkle with toasted coconut.

 

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Quick tip: Use store-bought pie shell to make this even faster.