Coconut Cream Pie

Auntie Lorayne says, “This is the best coconut cream pie ever. Watkins makes coconut extract if you can’t find it in the store.”

View Print Layout
Print Recipe
Close Print

Coconut Cream Pie

  • Total time: 2 Hours
  • Servings: 1 Pie

Ingredients

  • 1 Cup Granulated Sugar
  • 3 Tbsp Cornstarch
  • 1/4 tsp Salt
  • 2 1/2 Cups Whole Milk
  • 1 Pint Whipped Cream, divided
  • 4 Egg Yolks, slightly beaten
  • 1/2 tsp Coconut Extract
  • 1/2 tsp Vanilla Extract
  • 3/4 Cups Flaked Coconut, divided
  • 1 Prebaked Basic Pie Crust

Directions

  • 1)

    Mix sugar, cornstarch, salt, and milk plus 1/2 cup whipping cream. Whisk to boil.

  • 2)

    Stir some into eggs, return to pot, cook 2 minutes. Remove from heat and stir in extracts and 1/2 cup of coconut.

  • 3)

    Pour into shell. Put saran wrap on top so skin doesn’t form. Cool.

  • 4)

    Whip and sweeten remaining cream.

  • 5)

    Toast 1/4 cup coconut.

  • 6)

    Spread cream on cooled pie. Sprinkle with toasted coconut.

Notes

Recipe from Auntie Lorayne.