Dad wasn't the first to recognize the potential of coconut's milky, sweet, fruity flavors as a creamy filling to a pie; he just does it the best. Dad's Coconut Cream Pie shines with a golden, smooth filling set on a buttery crust and topped with homemade whipped cream. Sprinkled with toasty, sweet coconut flakes for a little crispiness, Dad's Coconut Cream Pie is a cool dessert that's more than welcome at holidays, picnics, birthdays, and gatherings. Even if you're just enjoying some time indoors, the tropical flavors of this dish will lead you to warm white sands!
Ingredients• 13 1/2 ounces coconut milk • 1 1/2 cups half-and-half • 2 eggs plus 1 egg yolk, beaten • 3/4 cup granulated sugar • 1/2 cup corn starch • 1/4 teaspoon salt • 2 cups sweetened flaked coconut, divided • 1 teaspoon coconut extract • 1 deep dish pie shell, baked and cooled • 1 cup heavy whipping cream • 2 tablespoons powdered sugar • 1 teaspoon vanilla
Add the half-and-half, eggs, coconut milk, corn starch, sugar, and salt into a large microwave-safe bowl, stirring to combine.
Microwave the mixture on high for one minute, then stir. Repeat for 5-7 minutes until a thick custard has formed.
Mix in 1 1/2 cups flaked coconut and the coconut extract.
Pour the coconut custard into the cooled pie shell.
Place the coconut pie in the refrigerator for at least 2 hours.
Preheat the oven to 350 degrees F.
Spread the remaining flaked coconut onto a baking sheet and bake, stirring occasionally, until golden brown, for about 5-7 minutes.
Whip the heavy whipping cream until soft peaks develop.
Then, add the powdered sugar and vanilla to the whipping cream and continue to whip until stiff peaks are formed.
Spread the whipped cream on top of the coconut custard.
Sprinkle with the toasted coconut.
Keep refrigerated until time to serve.
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