Recipes

Coconut Cream Pie

Coconut Cream Pie

We went to our friends' home for Thanksgiving. I was asked to make pies, since I love to bake pies. Mike's favorite is Coconut Cream Pie - and since I forgot his birthday earlier in the month I figured it was a good "forgive my old brain" present.

I found a recipe - and of course adapted it. And I made it in a gluten-free pie crust. Not my favorite to work with. I'd suggest using a regular pie crust and if you must go gluten-free, just do in in a pie plate and eat it like pudding. It held together that well and really, all that matters is the taste. It was amazing! So try it out.

Coconut Cream Pie

Ingredients

  • Baked 9" pie crust
  • 1 cup sweetened flaked coconut
  • 1 1/2 cup coconut milk
  • 1 1/2 cup heavy cream
  • 2 eggs, beaten
  • 3/4 cup white sugar 
  • 1/3 cup corn starch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup frozen whipped topping, thawed (I like to make my own whipped cream)

Directions

Preheat oven to 350 degrees F.

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the coconut milk, heavy cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

Get a big cup of coffee, plate, fork and ENJOY!

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