Old-fashioned Coconut Cream Pie
A creamy homemade coconut filling on a graham cracker crust is the ultimate Coconut Cream Pie Recipe
Prep Time 20 minutes
Cook Time 20 minutes
chilling time 2 hours
Total Time 40 minutes
Servings 8 slices
- 1/2 cup almonds or super fine almond flour
- 1 pkg graham crackers one of the inner sleeve pkgs
- pinch salt
- 2 tablespoons sugar
- 5 tablespoons butter melted
- 3/4 cup sugar
- pinch salt
- 1/4 cup cornstarch
- 2 1/2 cups half and half
- 4 large eggs slightly beaten
- 1 tablespoon butter
- 1 1/2 teaspoon vanilla
- 1 cup coconut flaked
To a food processor, add graham crackers, almonds, salt, and sugar. Process until fine crumbs.
Add the melted butter and process until thoroughly mixed.
Press into a pie plate and bake at 350 degrees for 10 minutes. Cool.
In a heavy saucepan, combine the salt, sugar and cornstarch together. Turn the heat to medium.
Slowly whisk in the half and half and cook until thick and bubbly.
Reduce heat and cook 2 minutes more, stirring constantly. Remove from heat.
In a medium-size bowl, whisk the eggs.
Whisk a bit of the hot half & half mixture into the eggs, a little at a time until about 1/4 of the half & half mixture is mixed with the eggs. Pour it all back into the saucepan with the hot half & half mixture and whisk well.
Bring the mixture back to a boil. Remove from heat.
Add the butter, vanilla, and coconut...stir well.
Pour the mixture into the crust and chill well. It will thicken as it cools.
If desired, top with whipped cream and toasted coconut.