Coconut Cream Pie



  • 1 deep dish pie crust, cooked as directed 
  • 1/2 c sugar
  • 1/4 c cornstarch 
  • 2 c half & half
  • 4 egg yolks
  • 3 Tbsp butter, room temperature 
  • 1 c sweetened coconut flakes
  • 1 tsp vanilla
  • 8oz container whipped topping
If not already done, blind bake the deep dish piecrust. (Prick bottom of crust, line with parchment and weights; bake at 350° for 20 minutes, then remove parchment and weights; bake 10 minutes longer until lightly golden.)

Whisk together sugar and cornstarch in a heavy bottomed sauce pan. Whisk in half-and-half and then egg yolks. Bring to a boil over medium heat whisking constantly, will take approximately 10 minutes for mixture to thicken. Turn heat down to low add butter, vanilla & coconut and continue to cook for 1 minute. Remove from heat and allow to cool 5 minutes and then scrape into piecrust shell. Place plastic wrap directly over top of the mixture and refrigerate 4 hours minimum. Serve with whipped topping on the side or spread across the top. 

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