Old fashioned coconut cream pie has a creamy, homemade custard base and is topped with easy sweetened whipped cream.
Ingredients
1 9″ pre-baked pie crust 8″ crust for a thicker pie
FOR THE FILLING:
2 ¼ cups whole milk divided
1/2 cup granulated sugar
¼ teaspoon salt
2 tablespoons cornstarch
3 tablespoons all-purpose flour
3 large egg yolks (beaten)
1 tablespoon salted butter
1 teaspoon coconut flavoring
1 cup shredded coconut
FOR THE TOPPING:
1 cup heavy whipping cream
2-3 tablespoons powdered sugar
½ teaspoon coconut flavoring
⅓ cup shredded toasted coconut for topping
Instructions
To toast the coconut, line a baking pan with parchment paper. Sprinkle the coconut on top of the paper. Bake at 325ºF for 8 minutes. Watch it closely. Allow it to cool before using it to garnish the pie.
Using a heavy bottomed medium saucepan over set to medium heat, warm 1 ¾ cup milk. Heat for 3-4 minutes, stirring often, just until the milk starts to get warm.
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