Categories: cheesecake, cobbler, pie, tart
Ingredients
- 3/4 cup sugar, divided
- 1/4 cup cornstarch
- 2 cups half-and-half
- 4 egg yolks
- 3 Tbsp. butter
- 1 cup flaked coconut
- 2 tsp. vanilla extract, divided
- 1 baked (9-inch) pastry shell
- 1 cup whipping cream
- Garnish: toasted coconut chips
Directions
- Combine 1/2 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half-and-half and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Remove from heat.
- Stir in butter, coconut, and 1 tsp. vanilla Cover tightly with plastic wrap, and cool to room temperature. Spoon custard mixture into pastry shell, and chill 30 minutes or until set.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add remaining 1 tsp. vanilla, heating until soft peaks form. Spread or pipe whipped cream over pie. Garnish, if desired.