This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
I love coconut cream pie. Anything with coconut for that matter. This looks fantastic! I like danelectro’s idea to make small tarts, that may keep me from eating an entire pie!
This pie was amazing… I used sweetened coconut on accident and one teaspoon of vanilla + one teaspoon of coconut instead of two teaspoons of vanilla extract but other than that I stuck to the recipe. It took a very long time to cook the filling to a thick consistency but it was totally worth it. Everyone had nothing but good things to say and I felt very proud of myself.
This pie is So amazing! I made this for my friends 76th BD, she adored it. Not too sweet, and beautifully creamy. Watch that you don’t burn the custard, it doesn’t affect the flavour so much but changes the colour a tad when you scrape the bottom of the pot.
To continue from my last post. To make this pie even better I used a can of coconut milk to replace some of the milk and It was perfect! you wouldn’t think something so bland would make such an improvement to an already outstanding recipe.
Best coconut pie I’ve ever made. Must confess that I also added 1/2 tsp coconut extract. Would have been a 5 star pie without it !!
Ingredients :
1 c milk
1 c sweetened, flaked coconut
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients :
1 c milk
1 c sweetened, flaked coconut
1 c light cream
1/2 c sugar
2 Tbsp corn starch
2 eggs, separated
1 tsp vanilla
1 pie crust.
8 oz whipped cream
HOW TO MAKE:
1. Bake pie crust according to directions on package and cool completely.
2. Place milk and light cream in a double boiler. Add sugar and bring to a boil.
3. Add 2 Tbsp. cold water to corn starch. Stir well.
4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.
5. Add egg mixture to the milk mixture in the double boiler.
6. Cook for 5 minutes, stirring constantly.
7. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.
8. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.
9. Remove plastic wrap. Cover with whipped cream.
This pie is So amazing! I made this for my friends 76th BD, she adored it. Not too sweet, and beautifully creamy. Watch that you don’t burn the custard, it doesn’t affect the flavour so much but changes the colour a tad when you scrape the bottom of the pot.
To continue from my last post. To make this pie even better I used a can of coconut milk to replace some of the milk and It was perfect! you wouldn’t think something so bland would make such an improvement to an already outstanding recipe.
Best coconut pie I’ve ever made. Must confess that I also added 1/2 tsp coconut extract. Would have been a 5 star pie without it !!
sourse : 77kitchen