Coconut Cream Pie

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Coconut Cream Pie
Looking for the BEST coconut cream pie recipe ever?! Well, here you go. All from scratch, very easy to make, and totally delicious. The most perfect Summer dessert ever.
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Crust
  1. 2 cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 1 stick (8 tablespoons) butter, melted
Pie filling
  1. 7 ounces sweetened shredded coconut (divided)
  2. 5 egg yolks
  3. 1 can (13.5 ounces) full fat coconut milk
  4. 1/2 cup heavy cream
  5. 1 cup whole milk
  6. 3/4 cup sugar
  7. 1/4 cup brown sugar
  8. 1/3 cup corn starch
  9. 1/4 teaspoon salt
  10. 1 teaspoon vanilla extract
Whipped cream
  1. 2 cups heavy whipping cream
  2. 1/4 cup powdered sugar
  3. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F
  2. In a bowl combine the graham cracker crumbs, sugar, and melted butter
  3. Lightly grease a 9 inch pie pan and add the graham cracker crumbs. Using the back of a measuring cup press firmly down on the bottom and sides
  4. Put into the oven and let it bake for 10 minutes
  5. While the crust is cooking toast the shredded coconut in a large skillet over medium heat. Stir often to prevent it from burning
  6. Once the coconut and crust are done cooking it's time to make the filling
  7. In a heavy bottomed pan add the egg yolks, coconut milk, heavy cream, whole milk, sugar, brown sugar and cornstarch. Whisk to combine completely and turn on the heat to medium high
  8. Let the mixture come to a slight boil, stirring often to prevent scalding, and turn the heat down to medium low
  9. Let the mixture cook another 2-3 minutes and take it off the heat
  10. Stir in 1 cup of the toasted coconut and the vanilla extract
  11. Pour the filling into the crust and place a piece of plastic wrap directly on the filling (to prevent a film from forming) and put into the refrigerator to chill for at least 3-4 hours
  12. Once the pie is chilled it's time to make the whipped cream
  13. In a bowl with an electric mixer add the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form
  14. Take the plastic wrap off the top of the pie, add the whipped cream, and liberally sprinkle with the rest of the toasted coconut, slice, serve, and cry tears of happiness
Everyday Gourmet with Blakely http://gourmetwithblakely.com/

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Coconut Cream Pie

2 Comments

  1. Cheryl cosgrove
    Cheryl cosgroveReply
    June 26, 2017 at 12:25 pm

    “Slice,serve,and cry tears of happiness!!!!😂Love that! I’m makin this for sure!!

    • admin
      adminReply
      June 27, 2017 at 8:31 am

      Yay!! Let me know what you think and if you cry tears of happiness as well!

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