Rich, creamy, coconut. I love coconut cream pie! I will eventually post my grandma’s recipe (when I can find it), but this is one that I put together after doing a little research trying to find my grandma’s recipe. I prefer whipped cream on top, my grandma used the whites and did a baked meringue topping. Delicious? Yes, but nothing beats fresh whipped cream.
Coconut Cream Pie
|Prep time||20 minutes|
|By author||Dish Ditty|
- 2 cups Heavy Whipping Cream
- 3/4 cups Sugar
- 3 Egg Yolks
- 1/4 cup Cornstarch
- 1/4 cup Milk
- 1 teaspoon Vanilla
- 3/4 cups Toasted Coconut
- 1 tablespoon Butter
- 1 Pre-baked (blind baked) Pie Crust (try Never Fail Pie Crust)
- Stabilized Whipped Cream (for topping)
- 1/4 cup Toasted Coconut (for topping)
Note: The stabilized whipped cream is extremely important if you want to store this pie. If you don't want to make the whipped cream, store without the cream and serve the cream with the pie instead of topping the pie with the cream.
Make it lighter: If you want to make this pie with milk instead of cream, increase the egg yolks by one and the cornstarch/milk mixture will likely need to be increased to 1/3. Probably next year I'll make a light version of this pie.