Coconut Cream Pie
A buttery, flaky crust filled with rich coconut custard and topped with silky whipped cream and toasted coconut.
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Cooking tools:
- Hand mixer
- Offset spatula
- Medium-sized saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Plastic wrap
- Stove
- Oven
- Refrigerator
Ingredients
- 1 Blind Baked Pie Crust (cooled)
- 4 Large Egg Yolks
- ¼ cup Cornstarch
- 1 can (14 oz) Coconut Milk
- 1 cup Prairie Farms Half-and-Half
- ½ cup Granulated Sugar
- ½ tsp Kosher Salt
- 1 cup Unsweetened Shredded Coconut
- 2 tbsps Prairie Farms Unsalted Butter (room temperature)
- 1 tsp Pure Vanilla Extract
- 1½ cup Prairie Farms Heavy Whipping Cream (cold)
- 3 tbsp Prairie Farms Sour Cream
- 3 tbsp Powdered Sugar
- Toasted Coconut Chips (for topping)
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