Old-Fashioned Coconut Cream Pie
By carvalhohm2
Ingredients
- Coconut Cream Pie:
- 1 can coconut milk (can be found in the Asian foods section)
- Half-and-half or heavy cream (enough to add to the coconut milk to make 3 cups)
- 3 egg yolks
- 3/4 cup white sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 cup flaked coconut, toasted*
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 recipe graham cracker crust (below) or traditional pie crust
- Fresh Whipped Cream, lightly sweetened
- Graham Cracker Crust:
- 12 whole rectangular graham crackers
- 1 stick butter, melted and slightly cooled
- 3 tablespoons sugar
Details
Servings 1
Adapted from melskitchencafe.com
Preparation
Step 1
For the pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie). Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.
For the crust: Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate. Bake for 13-15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.
NOTES:
*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.
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