Recipe: 2020 Coconut Cream Pie

Coconut Cream Pie. I used a whole package of the frozen coconut in the pie. Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks. Chill the pie crust inside the pie dish before blind baking.

And this, my friends, is a Coconut Cream Pie dreams are made of. Coconut cream pie is comprised of four different pastry components: pie crust, coconut pastry cream, toasted coconut, and whipped cream. Each of these components are simple to make on their own. You can have Coconut Cream Pie using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Coconut Cream Pie

1. You need of Crust.
2. It's 1/4 cup of Coconut.
3. Prepare 7 tbsp of Butter.
4. It's 45 each of Murray Coconut Bars *FOUND IN THE COOKIE AISLE*.
5. Prepare of Filling.
6. You need 3/4 cup of Sugar.
7. You need 1/4 cup of Sugar for egg whites..
8. Prepare 3 of Eggs seperated.
9. It's 1/2 tsp of pure Vanilla Extract.
10. It's 1/4 tsp of Imitation Coconut Extract.
11. Prepare 1 3/4 cup of Toasted Coconut.
12. You need 1 tbsp of Butter.
13. You need 1/4 cup of Corn Starch.
14. It's 2 cup of Whole Milk.
15. Prepare 1/4 cup of Whole Milk *to mix with corn starch*.

This delicious Coconut Cream Pie is pretty enough for special occasions like your holiday dessert table, but it's also simple enough to make just because. Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite. Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is.

Coconut Cream Pie instructions

1. Pre heat oven to 400°F. Take coconut cookies and chop into crumbs in a food processor. Combine in deep pie dish with coconut and melted butter. Once well mixed press onto edges and the bottom of the pie plate. Next place in the oven for 10 minutes and then remove and let cool..
2. Place the coconut on a sheet pan making sure to spread out evenly. Place in the oven and bake until they turn a golden brown. Then remove and let sit..
3. In a sauce pan, whisk together 2 cups of milk and 3/4 cups of sugar. Bring to a simmer over medium heat. In a seperate bowl beat the egg yolks together. While whisking the hot milk slowly drizzle in the egg yolk. If you add too much too fast and it doesnt mix well you'll have scrambled eggs. In a small bowl mix the 1/4 cup of milk with the corn starch to make a slurry. Whisk the slurry into the milk mixture. Bring the liquid up to a boil and then reduce to a simmer. You're going to continue to cook until it thickens whisking continuously, about 4-6 minutes. Now fold in the vanilla extract, coconut extract, toasted coconut, and butter. Pour the mixture into the pie crust and let cool completely..
4. With an electric mixer whip the egg whites to soft peaks. Add the remaining sugar and whip until stiff peaks form. Spread the egg whites ontop of the pie and place in the oven until the meringue is golden brown. It took me about 6 minutes, but keep an eye on it..

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! This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. Coconut Cream Pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long. Although I love coconut cream pie, I never order it in restaurants.