Let me say first that this Coconut Cream Pie is completely worth the effort! There maybe be short cuts or substitutes for homemade pudding pie filling, but there’s nothing quite like the real thing.
Don’t let the difficulty of homemade pudding worry you, if that sort of thing does. Like all things worth doing, this pie takes a little patience and practice, but again it’s fantastic! When making this Coconut Cream Pie recipe, focus on this one thing for 20 minutes, and you’ll have a pie you’ll be very pleased with.
Coconut Cream Pie
Ingredients:
1 cup coconut milk
2 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, divided
1 teaspoon vanilla extract
1 baked pastry shellMethod:
1. In a medium saucepan, combine the coconut milk, half-and-half, eggs, sugar, flour and salt. Stir until smooth.
2. Slowly bring the mixture to a boil over low heat, stirring constantly. Use a whisk or a rubber spatula to keep the mixture moving as it heats.
3. Remove from heat and stir in the vanilla and 3/4 cup of the coconut (not toasted).
4. Pour pudding into the pie shell and chill for 2 to 4 hours.
5. Meanwhile, toast the remaining 1/4 cup of coconut. Spread it evenly on an ungreased cooking sheet and bak in a 350F oven for 5 to 7 minutes or until golden brown. Stir occasionally. Be attentive: coconut will brown quickly.
6. Sprinkle toasted coconut over the top before serving. Or add whipped cream or whipped topping and toasted coconut both, if you prefer.Note: You can also toast all of the coconut in this recipe, before assembling the ingredients. I prefer un-toasted coconut inside the filling.