I AM huge fan of Coconut Cream Pie and a local BBQ joint has, what I think, is the absolute best. So, when a friend of mine pointed me to this recipe, saying it was really close to that one, I immediately ran out to grab the stuff to make it.
Admittedly, it was pretty close, but with a few tweaks, I think this version is now even closer… dare I say, nearly perfect?
It’s deliciously thick and creamy with tons of coconut flavor because of the addition of a little coconut extract. And I just love the complement of the sweetened whipped cream on top. While I love a good meringue, I think the flavors of coconut just go so well with the cream. Adding a little toasted coconut on top gives the pie a perfect textural contrast, if you’ve got a few extra minutes to toast some up, but it’s perfectly delicious without it too.
Old Fashioned Coconut Cream Pie
- 1 (9-inch) pie shell, baked according to the package instructions
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons corn starch
- 2 cups half and half
- 4 egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon coconut extract
- 2 teaspoons vanilla extract
- 1 cup sweetened coconut flakes
For the whipped cream:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- In a medium saucepan, whisk together the sugar, salt, corn starch, half and half, and eggs yolks. Place the pan over medium heat, and cook, whisking constantly, until boiling. Cook for 1 to 2 additional minutes, until thick. Remove from heat and stir in the butter and vanilla and coconut extracts. Add the coconut and stir until the butter has melted completely. Pour into the prepared crust, cover, and chill at least 4 hours, but preferably overnight.
- Once ready to serve, beat the cream and powdered sugar together in a large bowl until stiff peaks. Top the pie with the whipped cream and serve. Add toasted coconut*, if desired.