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    Captivating Coconut Cream Pie

    Source of Recipe


    From "Southern Living: Recipe Revival"

    List of Ingredients


    • (14.1-ounce) package refrigerated piecrusts
    • cup granulated sugar
    • 6 tablespoons cornstarch
    • teaspoon salt
    • 1 cups half-and-half
    • 1 cup cream of coconut
    • 4 large egg yolks
    • 6 tablespoons butter
    • 2 teaspoons vanilla extract
    • 1 teaspoon coconut extract
    • 1 cups sweetened flaked coconut
    • 1 cups whipping cream
    • 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 teaspoon of the coconut extract, whisking until the butter melts. Whisk in 1 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 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 teaspoon coconut extract. Spoon the whipped cream onto the chilled pie. Sprinkle with the toasted coconut.


      Serves 8 to 10



 

 

 


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