My husband loves coconut anything, but he has a special love for Coconut Cream Pie. I baked one up for him this morning to start his weekend off right. This is a very rich pie, not too sweet, very creamy, and it truly melts in your mouth. I’m still undecided whether I love it more than my regular recipe, which I’ll post soon, but I do like the fact it’s less sweet and more creamy than what I usually bake. Let’s get to it!
Eden’s Coconut Cream Pie
1 refrigerated pie crust
2 cups Half & Half
1/4 cup cornstarch
3/4 cup sugar
4 egg yolks
1/8 tsp salt
3 Tbsp. butter
2 teaspoons vanilla extract
1 cup coconut, plus 1/2 cup for toasting and garnish
To start, bake your piecrust according to package directions, being sure to prick it with a fork on the bottom and sides first, and line it with a double thickness of foil, which should be pressed firmly against the bottom and sides before baking. Place on a baking rack to cool.
Mix the sugar, salt and cornstarch in a pot. Beat the egg yolks into the half & half, then gradually add to the sugar mixture, whisking constantly over medium high heat. Continue stirring and cooking until it reaches a boil (it will be much thicker the longer it cooks). Boil, stirring constantly, one minute, then remove from heat. Stir in the butter, vanilla, and 1 cup of coconut.
Cover with plastic wrap, pressing it down to cover the entire surface, and let cool for 30 minutes. Spoon evening into the crust. Cover well and refrigerate at least 30 minutes. When ready to serve, garnish with whipped cream (I used ReadyWhip) and toasted coconut. Delicious!