My husband’s favorite flavor of pie is Coconut Cream, so finding a good recipe has been very important. I hope you enjoy this pie as much as we do!
- 1½ c. half-and-half
- 1½ c. coconut milk (a little less than 1 can)
- 2 eggs
- ¾ c. sugar
- ⅓ c. corn starch
- ¼ tsp. salt
- 1 c. flaked coconut, toasted
- 1 tsp coconut (or vanilla) extract
- 1 (9 inch) pie shell, baked (see above for our pie crust recipes)
- 1 small carton whipping cream, whipped
- ¼-1/2 c. powdered sugar (to taste)
- 1 tsp. coconut extract
- ¼ c brown sugar
- ¾ c Grandpa’s Kitchen GF flour
- ½ tsp vanilla
- ⅓ c butter
- ⅓ c chopped pecans or walnuts
- In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
- When it starts to boil a little bit and thickens up to about the consistency of a thick pudding, remove from heat.
- Stir in ¾ cup of the coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
- While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.
- Combine brown sugar, flour, vanilla and nuts in mixing bowl. Cut in butter with pasty cutter. Spread crumbs in one 9-inch pie pan and shape with a spoon or your fingers to cover sides and bottom. Bake at 350 degrees for 15 minutes. Cool and fill with filling and continue with directions for the pie.