For Thanksgiving my brother asked for a coconut cream pie that I realized I had never made before. Huh. So I looked for ideas and decided on a custard style pie without a topping (as in no meringue on top). Instead we could top each slice with Cool Whip® (Yeah, yeah….I know. It is one of those gross commercial things I can’t give up. Whipping cream is too heavy tasting for me.) The filling as pudding would be delicious alone.
Coconut Cream Pie
- 9″ pie crust, baked and cooled (frozen ones work well)
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 3 cups low-fat dairy milk
- 4 egg yolks
- 2 Tbsp unsalted butter, room temperature
- 4 tsp pure vanilla extract
- 1 cup shredded coconut
For Topping –
- 1/4 cup shredded coconut
- Cool Whip® or whipped cream
In a large heavy saucepan whisk the sugar, cornstarch and salt together. Whisk in the eggs and then the milk slowly until combined. Bring to a boil over medium heat, stirring often. Once it boils, cook for 1 minute stirring constantly. Take off the heat and add in the butter, whisking till melted. Add in the vanilla and then the coconut. Pour into the pie shell and smooth out. Let sit for a couple of minutes to cool down, then cool in the refrigerator. Once cold wrap tightly.
To toast the coconut:
In a preheated oven at 350° spread the 1/4 cup coconut on a baking sheet. Toast for 7 to 10 minutes, shaking often until golden brown. Let cool and store covered.
To serve the pie, cut wedges and top with cream, sprinkle on toasted coconut.