Southern Coconut Cream Pie Recipes

SOUTH CAROLINA COCONUT CREAM PIE

Steps:

• Combine granulated sugar and flour in a heavy saucepan. Whisk together milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 3 minutes or until thickened; remove from heat.
• Stir in butter, 1 cup coconut, and 1⁄2 tsp. vanilla. Cover with plastic wrap, placing plastic wrap directly on surface of filling in pan; let stand 30 minutes. Spoon custard into prepared crust; cover and chill 30 minutes or until set.
• Meanwhile, beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1⁄2 tsp. vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Store in refrigerator. Garnish, if desired.

SOUTHERN COCONUT CREAM PIE

Steps:

• Make and bake 1 piecrust according to directions for a one-cust pie.
• Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
• Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing wrap directly on filling in pan. Let stand 30 minutes. Spoon custard mixture into pie crust, cover and chill 30 minutes or until set.
• Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish with toasted coconut if desired. Store uneaten pie in refrigerator.