Coconut Cream Pie

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I had the most amazing coconut cream pie when I was in Hawaii and I wanted to try and replicate this creamy, sweet dessert…I’m pretty confident I did. What I love about this pie is that it is sweet but not too sweet and you can taste coconut but not too much coconut. I definitely recommend this dessert if you want to impress your guests or are just looking for a light and creamy, delicious  dessert. Enjoy!

Coconut Cream Pie

INGREDIENTS:

• 1 Refrigerated Pie Crust (or homemade if you prefer)

Filling:

• 3/4 cup Sugar
• 1/3 cup Cornstarch
• 3 cup Half & Half
• 2 Egg Yolks
• 1 Egg
• 1 cup Sweetened Shredded Coconut
• 1 tsp Vanilla

Topping:

• 2 cup Heavy Cream
• 1/2 cup Sugar
• 1/2 tsp Vanilla
• 1/2 tsp Coconut Extract
• 1/4 cup Toasted Coconut 

DIRECTIONS:

1. Preheat oven to 400.
2. Press pie crust into a 9″ pie pan and bake on lower rack for 10-15 minutes (until crust is browned).
3. Allow to cool completely. 
4. Spread 1/4 cup of coconut onto baking sheet and bake until golden brown.
5. Set toasted coconut aside for topping.
6. Combine sugar cornstarch, egg, egg yolks and half & half in a pan. 
7. Whisk together and bring to a boil over medium. 
8. Allow to boil for 1-2 minutes and remove from heat.
9. Stir in coconut and vanilla.
10. Pour into pie crust and chill until firm. 
11. Whip heavy cream at high speed.
12. Slowly add sugar, vanilla and coconut extract.
13. Beat until stiff peaks form.
14. Spread whipped cream over pie.
15. Sprinkle with toasted coconut.
16. Refrigerate until ready to serve.