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Coconut Cream Pie

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Serves 6 | Prep Time 10 | Cook Time 40

Why I Love This Recipe

My husband loves Coconut Cream Pie, creamy and melts in your mouth

Ingredients You'll Need

½ (14.1-oz.) package piecrusts, refrigerated

½ cup sugar

¼ cup cornstarch

2 cups half-and-half

4 egg yolks

3 tablespoons butter

1 cup sweetened flaked coconut

2 ½ teaspoons vanilla extract, divided

2 cups whipping cream

⅓ cup sugar

Garnish: toasted coconut


Place 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, crimp, and prick bottom and sides of piecrust using a fork. Bake a one-crust pie following package instructions.

Combine ½ cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Place plastic wrap directly on pan to cover and let stand for 30 minutes. Spoon custard mixture into crust, cover and chill 30 minutes or until set.

Using an electric mixer, beat whipping cream at high speed until foamy; gradually add ⅓ cup sugar and remaining 1 ½ teaspoons vanilla, beating until soft peaks form. Pipe or spread whipped cream over pie filling. Garnish with toasted coconut if desired.

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