Directions:
Preheat oven to 375°F. Roll out the pie crust on a lightly floured surface to fit a 9-inch pie dish. Place the crust into the dish, trimming any excess dough from the edges. Poke holes in the bottom of the crust with a fork. Bake for 12-15 minutes or until lightly golden brown. Remove from oven and let cool.
In a medium bowl, whisk together egg yolks, confectioners’ sugar, cornstarch, and granulated sugar until smooth.
In a medium saucepan, combine half-and-half, heavy whipping cream, butter, and vanilla extract over medium heat. Bring the mixture to a simmer, stirring constantly.
Slowly pour 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil, about 5-7 minutes.
Remove from heat and stir in the sweetened flaked coconut. Let the mixture cool for 10 minutes, stirring occasionally.
Pour the coconut cream filling into the cooled pie crust. Cover with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until completely chilled and set.
Before serving, top the pie with toasted coconut. Enjoy your Best Ever Homemade Coconut Cream Pie!
Note: This recipe yields 8-10 servings.
