Coconut Cream Pie

By AzWench

In true diner style, this coconut pie has a thick, buttery filling and a mountain of whipped cream on top.

Ingredients

• 1/2 package refrigerated pie crusts
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups half & half
• 4 egg yolks
• 3 tablespoons butter
• 1 cup sweetened flaked coconut
• 2 1/2 teaspoons vanilla extract, divided
• 2 cups whipping cream
• 1/3 cup sugar
• Garnish: toasted coconut

Preparation

Step 1

Preheat oven to 450 degrees. Fit piecrust into a 9-inch pieplate according to package directions, fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Bake at 450 degrees for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half & half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a simmer over medium heat, whisking constantly. Simmer, whisking constantly, 3 minutes; remove from heat. Stir in butter until it melts; stir in 1 cup coconut and 1 teaspoon vanilla.

Place saucepan in an ice-water bath for 5 minutes or until filling is slightly warm, gently stirring occasionally. Pour filling into prepared crust. Place plastic wrap directly on custard (to prevent film from forming.) Place pie in refrigerator for 4 hours or until thoroughly chilled.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over filling. Garnish, if desired.