Coconut Cream Pie

Name: Coconut Cream Pie
Ingredients: Classic Crisco Pie Crust Single crust; 1/4 cup sugar; 1/4 cup cornstarch; 2 cups half and half; 4 large egg yolks; 3 tablespoons butter; 1 cup flaked coconut; 1/8 teaspoon salt; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 1 cup heavy cream; 1/4 cup sugar; 1/4 teaspoon vanilla extract; toasted coconut for garnish

14 ingredients

5 steps

Ingredients

Classic Crisco Pie Crust Single crust
1/4 cup sugar
1/4 cup cornstarch
2 cups half and half
4 large egg yolks
3 tablespoons butter
1 cup flaked coconut
1/8 teaspoon salt
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup heavy cream
1/4 cup sugar
1/4 teaspoon vanilla extract
toasted coconut for garnish

Directions

1

PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
2

COMBINE 1/4 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half-and-half and egg yolks. Bring to a boil over medium heat, whisking constantly. Boil 1 minute. Remove from heat.
3

STIR in butter, coconut, salt, coconut extract and vanilla extract. Cover tightly with plastic wrap; cool to room temperature.
4

SPOON custard mixture into pie crust; chill 3 hours or until set.
5

BEAT heavy cream at high speed until foamy. Gradually add 1/4 cup sugar and vanilla extract. Beat until soft peaks form. Pipe whipped cream over pie. Garnish with toasted coconut.