Grandma's Best Coconut Cream Pie

Name: Grandma's Best Coconut Cream Pie
Total time: P3H
Yield: 12
Cuisine: Fusion
Ingredients: eggs; vanilla extract; sugar; flour; cornstarch; milk; light cream (half&half); butter, unsalted; coconut; pie shell (9 inch); whipped cream; coconut

Submitted by doc

Favourite Coconut Cream Pie recipe

YIELD

12 servings

PREP

20 min

COOK

5 min

READY

3 hrs

Ingredients

LARGE EGGS

1 ½

TEASPOONS VANILLA EXTRACT

SUGAR *

1 ½

TEASPOONS ALL-PURPOSE FLOUR

TABLESPOONS CORNSTARCH

MILK *

CUP LIGHT CREAM (HALF&HALF)

TABLESPOONS BUTTER, UNSALTED

1 ¾

CUPS COCONUT *

PIE SHELL (9 INCH)
baked

WHIPPED CREAM *

COCONUT
toasted *

Directions

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and ¼ cup sugar and whisk until smooth. Add flour and cornstarch. Whisk until smooth. Gradually add ¾ cup milk, whisking until smooth. Set aside.

Place 1½ cups milk and half andamp; half in stainless steel saucepan. Add ½ cup plus 2½ tablespoons sugar all at once, covering entire surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture. Whisk in pan while bringing to boil. Continue to whisk and cook 20 seconds.

Pour into mixing bowl and whisk in butter until melted. Fold in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover pie crust completely with plastic wrap and refrigerate 2 to 3 hours.

Peel off plastic and cut into wedges. Top with whipped cream and toasted coconut.