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Captivating Coconut Cream Pie

Source of Recipe


From "Southern Living: Recipe Revival"



List of Ingredients



• ½ (14.1-ounce) package refrigerated piecrusts
  
• ½ cup granulated sugar
  
• 6 tablespoons cornstarch
  
• ½ teaspoon salt
  
• 1½ cups half-and-half
  
• 1 cup cream of coconut
  
• 4 large egg yolks
  
• 6 tablespoons butter
  
• 2 teaspoons vanilla extract
  
• 1 teaspoon coconut extract
  
• 1¾ cups sweetened flaked coconut
  
• 1¼ cups whipping cream
  
• ¼ cup powdered sugar
  
• Garnish: fresh toasted coconut
  






Instructions



1. Preheat the oven to 425° F. Unroll the piecrust, and place in a 9-inch pie plate; fold edges under, and crimp. Line the piecrust with aluminum foil; fill with pie weights or dried beans. Bake at 425° for 15 minutes or until the crust is set and edges are golden brown. Remove the pie weights and foil; bake for 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 30 minutes).
   
   
2. Combine the granulated sugar, cornstarch, and salt in a large heavy saucepan; gradually stir in the half-and-half and cream of coconut. Cook over medium, whisking constantly, 6 minutes or until the mixture is thickened and bubbly.
   
   
3. Whisk the egg yolks in a bowl until well blended. Gradually whisk about one-fourth of the hot sugar mixture into the eggs. Whisk the eggs into the remaining hot sugar mixture, whisking constantly. Cook 1 minute, whisking constantly. Remove from the heat. Whisk in the butter, vanilla, and ½ teaspoon of the coconut extract, whisking until the butter melts. Whisk in 1½ cups of the flaked coconut.
   
   
4. Pour the filling into the cooled crust. Cool completely (about 30 minutes); cover and chill at least 2 hours.
   
   
5. Meanwhile, preheat the oven to 350° F. Spread the remaining ¼ cup flaked coconut in a single layer on a baking sheet. Bake for 6 to 8 minutes or until toasted.
   
   Beat the whipping cream at high speed with an electric mixer until foamy. Gradually add the powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in the remaining ½ teaspoon coconut extract. Spoon the whipped cream onto the chilled pie. Sprinkle with the toasted coconut.
   
   
   Serves 8 to 10