Enjoy this extra special treat on Mother’s Day.
I am a huge fan of coconut cream pie, and a local barbecue joint has what I think is the absolute best. So, when a friend of mine pointed me to this recipe, saying it was really close to that one, I immediately ran out to grab the stuff to make it.
Admittedly, it was pretty close, but with a few tweaks, I think this version is now even closer … dare I say, nearly perfect?
It’s deliciously thick and creamy with tons of coconut flavor because of the addition of a little coconut extract. And I just love the complement of the sweetened whipped cream on top. While I love a good meringue, I think the flavors of coconut just go so well with the cream. Adding a little toasted coconut on top gives the pie a perfect textural contrast if you’ve got a few extra minutes to toast some, but it’s perfectly delicious without it, too.
Old-Fashioned Coconut Cream Pie
Prep time: 30 minutes
Chill time: 4 hours
- 1 (9-inch) pie shell, baked according to the package instructions
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 2 cups half-and-half
- 4 egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon coconut extract
- 2 teaspoons vanilla extract
- 1 cup sweetened coconut flakes
For the whipped cream:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- In a medium saucepan, whisk together the sugar, salt, cornstarch, half-and-half and egg yolks.
- Place the pan over medium heat and cook, whisking constantly, until boiling.
- Cook for 1 to 2 additional minutes, until thick.
- Remove from heat and stir in the butter and vanilla and coconut extracts.
- Add the coconut and stir until the butter has melted completely.
- Pour into the prepared crust, cover and chill at least four hours, but preferably overnight.
- Once ready to serve, beat the cream and powdered sugar together in a large bowl until stiff peaks form.
- Top the pie with the whipped cream and serve.
- Add toasted coconut, if desired.
For toasted coconut, spread 1 cup of sweetened coconut flakes on a parchment- or silicone mat-lined rimmed baking sheet and bake it at 325 degrees, stirring every 4 to 5 minutes, or until golden brown. Watch it closely, though. Once it starts browning, it will brown very quickly. Cool completely.