My Top Picks

Coconut Cream Pie

Shared with me by: Pete and Marla N (former neighbors)

The best filling ever with macadamia nuts! Love this pie!!

Ingredients

  • 9-inch pie crust, baked and cooled (poke unbaked crust generously before baking) - see Note below
  • 1/2 c. white sugar
  • 1/4 c. cornstarch
  • 2 c. half & half
  • 4 eggs yolks
  • 3 Tbls. butter
  • 1 c. flaked coconut
  • 1 t. vanilla
  • 3/4 c. coarsely chopped macadamia nuts
  • 1 c. whipping cream
  • 1/4 c. white sugar
  • 1 t. vanilla

Instructions

If using a ready-made crust, unroll pie crust and roll out a bit to fit your pie plate. Place in pie plate and poke holes all over the bottom with a fork. Bake according to package directions and cool.

Combine sugar and cornstarch in heavy saucepan; gradually whisk in half & half and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute.

Remove from heat. Stir in butter, 1 c. flaked coconut, nuts and 1 t. vanilla.

Cover tightly with plastic wrap, and cool to room temperature.

Spoon custard mixture into baked pie shell, and chill for 30 minutes, or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/4 c. sugar and 1 t. vanilla, beating until soft peaks form.

Spread or pipe whipped cream over pie.

NOTE: I use Pillsbury ready made crust - red box