Recipe: Perfect Coconut Cream Pie

Coconut Cream Pie. I used a whole package of the frozen coconut in the pie. This coconut cream pie recipe features a creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Coconut Cream Pie has to be one of THE best desserts ever, yes I love Oreos and the like but I would always pick this classic dessert any day over all the new trendy ones coming through! "Coconut cream pie made the old-fashioned way!

It's a classic and a coconut lover's dream! And this, my friends, is a Coconut Cream Pie dreams are made of. Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. Sie können haben Coconut Cream Pie using 14 ingredients and 7 steps. So geht's dir erreichen dass.

Zutaten von Coconut Cream Pie

1. Du brauchst 13 1/2 Ounces of coconut milk , shaken well.
2. Bereiten + 1 tablespoon of sweetened shredded or flaked cocon 1/2 Cup.
3. es ist 1 Cup of milk whole.
4. Du brauchst 1 Teaspoon of vanilla.
5. es ist 2/3 Cup of sugar.
6. es ist 1/4 Teaspoon of salt.
7. Du brauchst 5 of egg yolks large.
8. Bereiten 1/4 Cup of cornstarch.
9. Bereiten 1/2 Teaspoon of coconut extract.
10. Du brauchst four 2 Tablespoon of unsalted butter , cut into pieces.
11. Du brauchst 1 1/2 Cups of whipping cream heavy , well chilled.
12. es ist 1 1/2 Tablespoons of sugar.
13. Bereiten 1/4 Cup of coconut sweetened shredded or flaked , toasted.
14. Bereiten 1 Ounce of chocolate white , shaved.

This AMAZING Pie is a crowd favorite. Truly the BEST Coconut Cream Pie EVER! This is my Dad's favorite pie and it is truly amazing! Made with coconut milk for extra creamy, coconut flavor!

Coconut Cream Pie Schritt für Schritt

1. Heat oven to 450°F..
2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick..
3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool..
4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar..
5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean..
6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened..
7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight..

This is the BEST Coconut Cream Pie recipe you will ever try! On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut. When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. The use of a refrigerated pie crust makes it easy and the whipped cream makes it fun and stunning.