Coconut Cream Pie

By peridot728

Coconut cream pie is creamy and sweet and has a tasty whipped cream topping. This is always a crowd favorite.

Ingredients

• For Topping:
• 1 pre-baked 9-inch pie crust
• 1 cup sweetened , shredded coconut, toasted, divided
• 1 can coconut milk
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup + 3 Tbsp granulated sugar , divided
• 1/4 teaspoon salt
• 1/3 cup cornstarch
• 4 large egg yolks
• 3 oz cream cheese , diced
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1/4 - 1/2 teaspoon coconut extract, to taste
• Fresh whipped cream, lightly sweetened
• Sweetened shredded coconut, toasted

Preparation

Step 1

In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt.

Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.

Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup milk and cornstarch until well blended.

In another small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar. Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs). x

Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.

Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract; stir until well blended.

Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie.

Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.

Top with whipped cream and the toasted coconut.

Store in an airtight container in the refrigerator.