Easy Coconut Cream Pie Recipe

Love Coconut Cream Pie? We have a deliciously smooth coconut pie recipe. This is a recipe that your family will go crazy over! It is easy to make especially by using a refrigerated pie crust. I don’t fill like I’m cheating when I use those crusts since making my own crust never turns out quite right.

Easy Coconut Cream Pie Recipe

 

Save Print

Ingredients

• 1 Refrigerated Pie Crust (or homemade if you prefer)
• Filling:
• ¾ cup Sugar
• ⅓ cup Cornstarch
• 3 cup Half & Half
• 2 Egg Yolks
• 1 Egg
• 1 cup Sweetened Shredded Coconut
• 1 tsp Vanilla
• Toppping:
• 2 cup Heavy Cream
• ½ cup Sugar
• ½ tsp Vanilla
• ½ tsp Coconut Extract
• ¼ cup Toasted Coconut

Instructions

1. Preheat oven to 400.
2. Press pie crust into a 9" pie pan and bake on lower rack for 10-15 minutes (until crust is browned).
3. Allow to cool completely.
4. Spread ¼ cup of coconut onto baking sheet and bake until golden brown.
5. Set toasted coconut aside for topping.
6. Combine sugar cornstarch, egg, egg yolks and half & half in a pan.
7. Whisk together and bring to a boil over medium.
8. Allow to boil for 1-2 minutes and remove from heat.
9. Stir in coconut and vanilla.
10. Pour into pie crust and chill until firm.
11. Whip heavy cream at high speed.
12. Slowly add sugar, vanilla and coconut extract.
13. Beat until stiff peaks form.
14. Spread whipped cream over pie.
15. Sprinkle with toasted coconut.
16. Refrigerate until ready to serve.

3.2.2925

View the Recipe Index for a complete list of recipes. For the most recent vegetarian recipes posted on the blog, go here. To view all the recipes post on the blog, go here.