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Coconut Cream Pe


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  • 2 1/4 c half and half
  • 3 c sugar
  • 3 egg yolks
  • 1/4 c cornstarch
  • 1 tsp vanilla
  • 2 tbls butter
  • 1 3/4 c coconut
  • 1 pie shell



Step 1

Preheat oven 300 degrees. Toast coconut
In sauce pan combine 2cups half and half and sugar. Bring to a boil slowly.
Whisk the egg yolks. Temper egg yolks with a few table spoons of hot milk mixture. Whisk the eggs into the hot milk mixture. Add remaining hlaf and half to cornstarch to make a slurry. Add the slurry to milk mixture whisking so it doesn't stick. Remove from heat add coconut and pour into prepared pie shell.

For whipped topping:
2-3 cups of heavy whipping cream and about 1/2 c of powdered sugar whip to stiff peaks in mixer on high rotating bowl on mixer to incorporate all the sugar and cream. Let poe cool completely before adding whipped topping

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