Coconut Cream Pie
Coconut Cream Pie with a thick, creamy filling and a toasted coconut topping—perfect for dessert lovers! No disappointed guests when they taste this Appalachian classic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at appalachiancooks.com.
Cooking tools:
- Pie dish
- Rolling pin
- Baking sheet
- Oven
- Measuring cup
- Whisk
- Saucepan
- Spatula
- Wooden spoon
- Measuring spoon
- Mixing bowl
- Plastic wrap
- Refrigerator
- Spoon
- Pastry brush
- Stove
- Baking beans
- Aluminum foil
Ingredients
- 1 pie crust (or recipe)
- 1/2 cup flaked sweetened coconut (for the toasted coconut topping)
- 1 1/2 cups coconut milk
- 1 1/2 cups half-and-half
- 5 egg yolks
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 1/2 cups flaked sweetened coconut
- 1 1/2 teaspoons vanilla
- Whipped Cream
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