Dad's Coconut Cream Pie

Name: Dad's Coconut Cream Pie
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: ***For the filling:***; 1 1/2 cups half-and-half; 2 eggs, beaten, plus 1 egg yolk, beaten; 13 1/2 ounces coconut milk; 1/2 cup cornstarch; 3/4 cup granulated sugar; 1/4 teaspoon salt; 2 cups sweetened flaked coconut, divided; 1 teaspoon coconut extract; 1 deep dish pie shell, baked and cooled; ***For the topping:***; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla

Desserts Holiday Oven

Time: 2 hours 30 minutes

Yield: 12 servings

About

Dad wasn't the first to recognize the potential of coconut's milky, sweet, fruity flavors as a creamy filling to a pie; he just does it the best. Dad's Coconut Cream Pie shines with a golden, smooth filling on top of a buttery crust and topped with homemade whipped cream. Sprinkled with toasty sweet coconut flakes for a little crispiness, this pie is a cool dessert perfect for holidays, picnics, birthdays, and gatherings. Even if you're just enjoying some time indoors, the tropical flavors of Dad's Coconut Cream Pie will lead you to warm white sands!

Ingredients

For the filling:
1 1/2 cups half-and-half
2 eggs, beaten, plus 1 egg yolk, beaten
13 1/2 ounces coconut milk
1/2 cup cornstarch
3/4 cup granulated sugar
1/4 teaspoon salt
2 cups sweetened flaked coconut, divided
1 teaspoon coconut extract
1 deep dish pie shell, baked and cooled
For the topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Directions

Step 1 -Add the half-and-half, the beaten eggs, the beaten egg yolk, the coconut milk, the cornstarch, the sugar, and the salt into a large microwave-safe bowl, stirring to combine.

Step 2 -Microwave the coconut mixture on high for 1 minute, then stir.

Step 3 -Repeat until a thick custard has formed, about 5-7 minutes in total.

Step 4 -Mix in 1 1/2 cups of the flaked coconut and the coconut extract.

Step 5 -Pour the coconut custard into the cooled pie shell.

Step 6 -Place the coconut pie in the refrigerator for at least 2 hours.

Step 7 -Preheat the oven to 350 degrees F.

Step 8 -Spread the remaining flaked coconut onto a baking sheet and bake, stirring occasionally, until golden-brown, about 5-7 minutes.

Step 9 -Using an electric hand mixer in a medium bowl, whip the heavy cream until soft peaks develop.

Step 10 -Add the powdered sugar and the vanilla to the whipped cream and continue to whip until stiff peaks are formed.

Step 11 -Spread the whipped cream on top of the coconut custard.

Step 12 -Sprinkle with the toasted coconut.

Step 13 -Keep refrigerated until time to serve.