Coconut Cream Pie

Recipe by Kerri Fleming
5.0 from 1 vote
Course: Dessert
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Ingredients

  • 1 – 9″ baked pie shell

  • 2 tbs butter

  • 2 1/2 cups half n’ half

  • 2 eggs

  • 1/2 cup cup of sugar

  • 2 tbs cornstarch

  • 1/2 tsp tsp vanilla

  • 1/8 tsp salt

  • 1/2 cup mini marshmallows

  • 1 cup coconut

  • Topping
  • 1 cup heavy cream

  • 1 tsp vanilla

  • 1/2 tsp almond extract(optional)

  • 1/4 cup cup confectioners’s sugar

  • 3/4 cup toasted coconut

Directions

  • In a saucepan over medium heat, bring to a boil the butter & half n’ half. Remove from heat.
  • Wisk together the eggs, sugar, cornstarch, vanilla, and salt.
  • Stir 1 cup of hot half n’ half mixture into the egg mixture and then return all to stovetop. Cook and stir mixture for 2 minutes or until thickened.
  • Remove from heat and stir in the mini marshmallows (till melted)and 1 cup coconut.
  • Place in baked 9 inch pie shell. Cover with plastic wrap and refrigerate until chilled.
  • Place topping ingredients in a well chilled metal bowl(except toasted coconut) and beat until soft peaks form.
  • Spread over chilled pie and sprinkle with toasted coconut.

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