PIE! We all have our favorites: apple, lemon meringue, cherry, pies of cream, pies of fruit. Pie charts. Darren Aronofsky’s Pi. You name it. PIE. This Coconut Cream Pie Of Splendor is as fresh-tasting as it is decadent. It’s the perfect pie for sitting in a patio in the summertime with an ice-cold lemonade by your side. Oh sweet, delicious pie.
I found this recipe deep within the belly of the internet, and it called for 3 cups of half & half. I found that it tastes more coconut-y with half coconut milk and half of the half & half. Half half half.
To begin, you’ll need:
- 1 ½ cup coconut milk
- 1 ½ cup half & half
- 2 eggs
- ¾ cup sugar
- 1/3 cup cornstarch
- ¼ tsp salt
- 1 cup flaked, sweetened coconut
- 1 tsp vanilla
- 1 9" pie shell
- thawed cool whip
Bake the pie shell and toast the coconut. You can spread the coconut on a pan and bake in the oven at 350 degrees for 5-10 minutes, stirring now and then. Or you can spread the coconut in a large skillet and stir over medium heat until brown. It’ll take about 10 minutes to toast using this method, and then .002 milliseconds more to burn, so take heed! Your kitchen will smell like a coconut-laden island paradise at this point. Open the back door. Make the neighbors jealous.
For the filling: In a saucepan, bring the coconut milk, half & half, eggs, sugar, cornstarch and salt to a boil over low heat. Stir constantly. It should begin to thicken once it comes to a boil. Remove from heat and stir in the vanilla and ¾ cups of the toasted coconut. Pour into the pie shell and chill for 2-4 hours until firm.
Once firm, top with as much cool whip as you like and sprinkle with the remaining toasted coconut. (You can top with real whipped cream if you’re feeling rather fancy. You can also make your own pie shell from scratch if you’re feeling rather chef-y.)