You will need a 9-inch frozen pie crust, refrigerated pie crust, or a 9-inch pie plate for a homemade crust for this recipe. Grab the recipe for a homemade flaky pie crust with shortening and butter. I usually poke holes in the pie crust with a fork so it doesn’t rise when I bake it, but if you have pie weights, you can use those on the bottom of the crust while it bakes, as well. (Homemade pie crusts are always the yummiest). I do like homemade pie crust a lot better, but this was more convenient. I bought a frozen pie crust at the grocery store and used that for the pie. Start by baking the pie crust until it’s golden brown and set it aside. Top with whipped topping and sprinkle the remainder of the toasted coconut over the top of the pie.Pour into the cooked pie crust and refrigerate for at least two hours.Remove the pie from the burner and add the vanilla extract and 3/4 cup of the toasted coconut and stir.Bring to a boil over medium heat and stir for a couple of minutes until the pie thickens.In a medium to large saucepan, add the half and half, eggs, sugar, flour, and salt and whisk until combined and there are no more lumps.Toast the coconut for five to six minutes in the oven on a cookie sheet.Bake a pie crust in the oven until golden brown.Coconut Cream Pie Ingredient Checklistįull printable recipe with ingredients, measurements, and instructions listed at the bottom of the post in the recipe card. The center is like a creamy coconut custard that is out of this world. My husband even went to far as to tell me that this might just be the best pie he’s ever eaten! This is definitely one of our favorite pies around here. So, if you’re not typically a pie-cooking person, have no fear, this will turn out perfectly. The dessert recipe is super easy to make, it’s hard to mess up, and the recipe calls for just a few basic ingredients that you most likely have most of. Grab a pan, toast the coconut flakes, and prepare your tastebuds for some amazingly delicious baked coconut cream pie. I haven’t always been a big fan of coconut, but this is now one of my all-time favorite pie recipes.
For Coconut Lovers Baked Coconut Cream Pie It’s a perfect and comforting addition to any meal, including the Thanksgiving and Christmas holidays. This the best coconut cream pie and it’s easy to make. All Rights Reserved.Coconut cream pie is a creamy, flavorful pie with toasted coconut, a rich center, and a lot of happiness in every bite. Used by permission of Workman Publishing Co., Inc., New York. *Excerpted from Steven Raichlen's MIAMI SPICE. To toast shredded coconut, spread the coconut on a baking sheet, place it in a preheated 350° oven, and brown, stirring frequently for 5 to 8 minutes. If the coconut cream is too hard to pour, set the can in a bowl of hot water to warm it.
Note: Canned coconut cream tends to solidify when cold. Refrigerate, uncovered, until ready to serve. Decorate the top of the pie with rosettes of whipped cream and sprinkle evenly with the toasted coconut. Spoon the cream into a pastry bag filled with a large star tip. Whip the cream in a chilled bowl, adding the confectioners' sugar and mm as it thickens. Cover and refrigerate until thoroughly chilled, 2 hours. Spoon the filling into the coconut crust and let it cool completely. Transfer the filling to a bowl, dot the top with the butter, and let cool. Boil the filling, whisking steadily, until thick and bubbly, about 2 minutes. Whisk the egg mixture into the milk mixture remaining in the saucepan. Whisk ¼ cup of the scalded milk mixture into the egg mixture to warm it. Add the 2 cups shredded coconut and whisk until smooth. Whisk in the granulated sugar, followed by the flour. Scald the milk and coconut cream in a heavy saucepan.
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