The filling is flavored with vanilla and coconut extract and the coconut goes on top in this pie.
Keyword: Coconut Cream Pie
1 9inchbaked pie shellDeep Dish
1/2cupall-purpose flour65 grams
2cupshalf & half480 grams
1cupheavy cream240 grams
3large eggsroom temperature, beaten
2cupswhipped topping or freshly whipped cream**
1cupcoconut unsweetened chips or coconut flakes
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
To make freshly whipped cream, whip 1 cup of heavy whipping cream with 1/4 cup confectioners sugar and 1 teaspoon vanilla extract.