Coconut Cream Pie
This coconut cream pie has a crisp crust, creamy pudding and a light and fluffy whipped cream topping that makes this pie a coconut lover's dream!
Equipment
- Pie Plate
- Optional: food processor
- Stove top pan
- Mixing bowls
Ingredients
Coconut Cream Pie-Crust
- 1 cup vanilla wafers crushed
- 1 cup sweetened coconut shredded
- 2 tbsp sugar
- 1/2 cup salted butter melted
Coconut Cream Pie-Filling
- 3 cups milk warm
- 3/4 cup sugar
- 1/2 cup corn starch
- 4 egg yolks slightly beaten
- 1 1/2 tsp coconut extract
- 1 tsp pure vanilla extract
- 2 tbsp butter
Coconut Cream Pie-Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp coconut extract
- 1/2 tsp pure vanilla extract
- 1/2 cup coconut toasted and sprinkled on the top
Instructions
Coconut Cream Pie-Crust
- Preheat oven to 350 degrees.
- Melt one stick of butter.
- In a small food processor, crush vanilla wafers to yield 1 cup crushed.
- Add 1 cup of coconut to the processor and pulse for about 20-30 seconds.
- In a mixing bowl, combine crushed vanilla wafers, coconut, sugar and melted butter.
- Press into a pie plate.
- Bake for 12-15 minutes or until edges of the crust start to brown.
- Set aside.
Coconut Cream Pie-Filling
- In a large stove top pan, heat milk over low heat.
- Mix sugar and cornstarch.
- Pour 1/3 cup of warm milk into the corn starch and sugar and mix until smooth.
- Slightly beat the egg yolks, and pour them into the corn starch and sugar. Mix well.
- Add this mixture to your milk. Turn the heat up to medium and stir constantly. You can turn your heat up a little higher but make sure you stir.
- Once the mixture starts to come to a boil, it will start to thicken. Once thickened, remove from the heat.
- Add butter, coconut and vanilla and stir until smooth.
- Pour mixture into crust.
- Let cool for about 5 mintues.
- Take plastic wrap and press against cream filling. Refrigerate for 3 hours.
Coconut Cream Pie-Whipped Cream Topping
- In a mixing bowl, beat heavy whipping cream until it starts to thicken.
- Add powdered sugar, vanilla and coconut extract and continue to beat until peaks start to form.
- Spread evenly over cream filling. Sprinkle toasted coconut on the top.
- Refridgerate for 30 minutes or until ready to serve.
