Maple Coconut Chips Coconut Cream Pie
The filling is flavored with vanilla and coconut extract and the coconut goes on top in this pie.
Servings 8
Cost 5
Ingredients
- 1 9-inch baked pie shell Deep Dish
- ¾ cup sugar 150 grams
- ½ cup all-purpose flour 65 grams
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 2 cups half & half 480 grams
- 1 cup heavy cream 240 grams
- 3 large eggs room temperature, beaten
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
Maple Coconut Chips
- 1 cup coconut unsweetened chips or coconut flakes
- 2 teaspoons maple syrup
- ½ teaspoon coconut oil
- 2 cups whipped topping or freshly whipped cream**
Instructions
- Preheat oven to 350 degrees F.
- In a heavy saucepan, combine the sugar, flour, cornstarch and salt. Whisk in the eggs, then gradually add the half & half and the cream.
- Set over medium heat and bring to a boil stirring constantly. Once the mixture begins to boil, continue stirring and cook for 2 minutes more.
- Remove from heat and stir in extracts. Let the filling cool for about 20 minutes. Pour filling into pie shell and chill, uncovered, overnight.
- Prepare the coconut chips. Toss the chips with the maple syrup and coconut oil, then lay flat on a parchment lined baking sheet. Bake at 300 for 5 minutes or just until the chips are lightly toasted. Toss with a little kosher or sea salt and let cool.
- Cover pie with whipped topping or freshly whipped cream and toasted coconut chips
Notes
To make freshly whipped cream, whip 1 cup of heavy whipping cream with ¼ cup confectioners sugar and 1 teaspoon vanilla extract.
