I was introduced to coconut cream pie a while back and fell in love with its cool, creamy, coconutty flavor. Since that day, I’ve daydreamed about enjoying the luscious treat again. Thus began my mission to duplicate it at home. It took me trying a few different coconut cream pie recipes before I stumbled across this gem from the Lion House cookbook I had received when I was newly married. Although I’ve had the cookbook for years and years, I had never paid attention to this recipe until now. It didn’t take long to make and it was oh so perfectly smooth and creamy. Make sure you toast the coconut before adding it to the pie, to really bring out the coconut flavor! Loved it!
The ingredients:
5 Tbs. cornstarch
1 cup sugar
1/4 tsp. salt
2-1/2 cups milk
3/4 cup half-and-half
3 egg yolks
2 Tbs. butter
1 tsp. vanilla
1/2 cup toasted coconut (plus more for sprinkling over the top)
9-inch baked pie shell
1 cup whipping cream
Directions: In a sauce pan, mix cornstarch, sugar, and salt. Whisk in milk and half-and-half and cook over medium heat until smooth and thick, stirring constantly.
Pour small amount of hot mixture into egg yolks; blend thoroughly, then add slowly to saucepan while continuing to whisk constantly. Cook another 2-3 minutes. Remove from heat and add butter, vanilla, and toasted coconut. Pour into baked pie shell.
Pour small amount of hot mixture into egg yolks; blend thoroughly, then add slowly to saucepan while continuing to whisk constantly. Cook another 2-3 minutes. Remove from heat and add butter, vanilla, and toasted coconut. Pour into baked pie shell.
OOPSY DAISY!
Chill 3-4 hours. When ready to serve, whip cream and spread over pie or heap on individual servings. Top with more toasted coconut, as desired.
Enjoy!
