Triple-Threat Coconut Cream Pie

Try this version of an all-time favorite coconut pie! It certainly made the grade at a state fair pie competition. 8 servings


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8 servings
40 Min


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1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 tablespoons unsalted butter, cut into four pieces
1 1/2 cups heavy whipping cream, well chilled
1 1/2 tablespoons sugar
2 teaspoons dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz white chocolate, shaved

How to Make Triple-Threat Coconut Cream Pie

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