Coconut Cream Pie


‘Whip’ up this classic pie for your family. Be sure to make extra toasted coconut when you do. It’s amazing to sprinkle on yogurt, oatmeal, or anything that could use a sweet crunch.

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Begin by baking your pie crust. We used a premade version commonly found in the refrigerated section of your grocer for ease. While the crust browns, cook the filling.

When things have cooled, pour filling into crust, cover, and chill overnight.

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Toast the coconut!

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Whip the heavy cream and remaining topping ingredients until stiff peaks form.

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Spread the whipped topping over filled pie and sprinkle toasted coconut over.

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Ingredients:

  • Premade pie dough, baked according to packaged instructions and cooled
  • 1/2 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 3 Tbsp all purpose flour
  • 1-1/2 cup whole milk
  • 1-1/2 cups sweetened flaked coconut
  • 1 tsp vanilla extract
  • 1/8 tsp coconut extract
  • 2/3 cup sweetened flaked coconut
  • 1-1/4 cups whipping cream
  • 2 Tbsp sugar
  • 1/8 tsp coconut extract

Preparation:

  1. Whisk 1/2 cup sugar, eggs, egg yolk, and flour together in a bowl.
  2. Over medium heat, bring milk and 1-1/2 cups flaked coconut to a simmer in a saucepan.
  3. Gradually pour hot milk mixture into eggs, whisking constantly.
  4. Return ingredients to saucepan and cook over medium until mixture thickens. Stir constantly to prevent sticking.
  5. Remove from heat and add extracts. Pour filling into a bowl and cover with plastic wrap, pressing down to make contact with the surface. This will prevent a skin from forming. Chill for at least 2 hours.
  6. Transfer chilled filling to baked pie crust. Refrigerate overnight.
  7. Toast 2/3 cup of coconut flakes in a skillet over medium heat. Stir often for even browning. Cool completely.
  8. Beat cream, 2 Tbsp sugar, and 1/8 tsp coconut extract in a large bowl until stiff peaks form.
  9. Spread whipped cream over chilled pie and sprinkle with toasted coconut flakes.

Coconut Cream Pie

Coconut Cream Pie

Ingredients

  • Premade pie dough, baked according to packaged instructions and cooled
  • 1/2 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 3 Tbsp all purpose flour
  • 1-1/2 cup whole milk
  • 1-1/2 cups sweetened flaked coconut
  • 1 tsp vanilla extract
  • 1/8 tsp coconut extract
  • 2/3 cup sweetened flaked coconut
  • 1-1/4 cups whipping cream
  • 2 Tbsp sugar
  • 1/8 tsp coconut extract

Instructions

  1. Whisk 1/2 cup sugar, eggs, egg yolk, and flour together in a bowl.
  2. Over medium heat, bring milk and 1-1/2 cups flaked coconut to a simmer in a saucepan.
  3. Gradually pour hot milk mixture into eggs, whisking constantly.
  4. Return ingredients to saucepan and cook over medium until mixture thickens. Stir constantly to prevent sticking.
  5. Remove from heat and add extracts. Pour filling into a bowl and cover with plastic wrap, pressing down to make contact with the surface. This will prevent a skin from forming. Chill for at least 2 hours.
  6. Transfer chilled filling to baked pie crust. Refrigerate overnight.
  7. Toast 2/3 cup of coconut flakes in a skillet over medium heat. Stir often for even browning. Cool completely.
  8. Beat cream, 2 Tbsp sugar, and 1/8 tsp coconut extract in a large bowl until stiff peaks form.
  9. Spread whipped cream over chilled pie and sprinkle with toasted coconut flakes.
http://blog.re-play.com/clean-eats-series/coconut-cream-pie/

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About The Recipe Team

The Re-Play Team found a need to provide our community of moms with a recipe resource designed around the family table. Thus, the Recipe Team was created to provide you with fun, fresh, seasonal recipes for every meal from breakfast thru late-night snacks.

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