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 on top of a buttery crust and topped with homemade whipped cream. Sprinkled with toasty sweet coconut flakes for a little crispiness, this pie is a cool dessert perfect for holidays, picnics, birthdays, and gatherings. Even if you’re just enjoying some time indoors, the tropical flavors of Dad’s Coconut Cream Pie will lead you to warm white sands!
IngredientsFor the filling: • 1 1/2 cups half and half • 2 eggs, beaten • 1 egg yolk, beaten • 13 1/2 ounces coconut milk • 1/2 cup cornstarch • 3/4 cup granulated sugar • 1/4 teaspoon salt • 2 cups coconut, sweetened and flaked, divided • 1 teaspoon coconut extract • 1 deep dish pie shell, baked and cooled For the topping: • 1 cup heavy whipping cream • 2 tablespoons powdered sugar • 1 teaspoon vanilla
Add the half and half, eggs, egg yolk, coconut milk, cornstarch, sugar, and salt into a large microwave-safe bowl, stirring to combine.
Microwave the mixture on high for one minute, then stir.
Repeat until a thick custard has formed, about 5-7 minutes in total.
Mix in 1 1/2 cups of the 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, about 5-7 minutes.
Whip the heavy whipping cream until soft peaks develop.
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.