Coconut cream pie is a baked single crust pie, filled with a thickened coconut flavored pudding, made from milk, cream, flour, and eggs. then generally topped with toasted coconut and whipped cream or meringue. Homemade Coconut Cream Pie is a favorite dessert in the South.
To save calories try the crust-less version of coconut cream pie.
Ingredients
How to Make Coconut Cream Pie
- Mix the eggs, half and half, flour, sugar and salt in a medium saucepan over low heat. Bring the mixture to a boil, stirring frequently.
- Remove the mixture from the heat and stir in 3/4 cup of the coconut flakes, the vanilla extract and the coconut extract.
- Pour the mixture into the baked pie shell and refrigerate for at least two hours.
- Top with whipped cream, then sprinkle with the remaining coconut flakes.
- Cut into eight slices, serve and enjoy! Refrigerate any unused portion.
Coconut Cream Pie
Ingredient for Pie Crust: 2 cups all-purpose flour, 1/2 teaspoon salt, 10 tablespoons shortening and 6-8 tablespoons ice water.
Add flour and salt, cut in the shortening. Add the water, and then mix with a fork. Once dough is formed into ball, dough may be chilled or rolled out at once. (Chilling before rolling gives a more flaky pie crust). Roll out pastry, using flour generously on board and rolling pin. Place in 9-inch pie pan and bake 18-20 minutes at 450 degree.
Ingredients needed for Coconut Cream Filling: 1/2 cup sugar, 5 tablespoons flour, 1/8 teaspoon salt, 1/4 cup cold milk, 1 1/2 cups scalded milk, 3 egg yolks, 1 teaspoon vanilla and 1-2 cups shredded coconut.
Blend sugar, flour and salt with the cold water. Add scalded milk gradually, stirring constantly. Cook on Low heat until thick. Add beaten egg yolks, then cook 2 minutes longer. Remove from heat, add vanilla and coconut. Cool, then pour into a previously baked pie shell. Cover top with meringue.
Ingredients needed for Meringue: 3 egg whites, 2 level tablespoons granulated sugar to each egg. Beat egg whites until stiff. They will be glossy on top and when inverted in the bowl ...
Coconut Cream Pie Recipe
Step by step video showing how to make a coconut cream pie. You need 1- 9 inch pie crust, 1/2 cup butter or margarine, softened, 1 tablespoon cornstarch, 1 1/3 cups of milk, 2/3 cups coconut milk, 1 cup sugar, 2 teaspoon vanilla, 3 large eggs, 3 cups shredded coconut and 8 ounces thawed whipped topping. In a large bowl, beat eggs and slowly pour in milk. Add cornstarch. Pour mixture into pan, cook on medium heat stirring constantly until thickened about 10-15 minutes. Let cool. After pudding has cooled add butter and vanilla. Stir until smooth. Then mix in 1 1/2 cups of coconut. Pour filling into pie crust and put into refrigerator for about 1 hour. Toast remaining coconut, which consist of browning it for a few minutes. Stir thawed whipped topping, when pie is set spread on top of filling, then sprinkle coconut over pie.Put pie into refrigerator or freezer until ready to serve.
References
Fast Facts
-
Fact:
Can use either a traditional crust or graham cracker crumb crust
-
Fact:
Requires refrigeration
-
Fact:
Lightly toasting coconut brings out its flavor
-
Fact:
Sometimes topped with meringue
-
Fact:
-
How served
