Photo: Lee Harrelson
Yield:
Makes 6 to 8 servings

If you’ve ever wondered how to make Coconut Cream Pie, this dreamy creamy version is about as Southern as it gets.

We love that it begins with a shortcut—a refrigerated piecrust. The custard-like filling is dense but not alert-the-dentist sweet. It’s made from butter, sugar, egg yolks, coconut, and a few more ingredients to ramp up the yum factor. Once you’ve poured the custard filling into a prepared piecrust and chilled it, you’ll have the perfect platform for sweetened whipped cream, either piped or spread on top. But what really takes this coconut cream pie recipe from great to show-stopper is the toasted coconut sprinkled on top. Not only does it yield a little crunch and nutty flavor, but the golden color of the garnish against white whipped cream is just flat-out gorgeous on the table.

This delicious Coconut Cream Pie is pretty enough for special occasions like your holiday dessert table, but it’s also simple enough to make just because. Save us a slice.

How to Make It

Step 1

Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one-crust pie.

Step 2

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Step 3

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Step 4

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.