Coconut Cream Pie

Coconut Cream Pie

Are you pie lover? I’m not a huge sweets/dessert person but I do like desserts. I just don’t have a huge sweet tooth so when I do eat dessert it’s not a ton of it. That being said, my favorite pie is Coconut Cream Pie. It’s so good! I don’t find it to be too sweet and I love the creaminess of it. First off, if you’re wondering what the difference is between a coconut cream pie and a coconut custard pie – I looked it up. Custard pies have the filling baked in the crust and cream pies are filled after the pie crust has baked.

I have made this delicious pie a handful of times over the years. It’s been a while and now looking at these photos I want to make it asap! I always use this recipeΒ that I found via Pinterest years ago.

First, I use store-bought pie dough. I lay it out in my pie plate, crimp the edges, and poke holes in the bottom of the pie. This will keep the crust from puffing up in the oven and something I always do for pie crusts.

Pie CrustPie Crust 1Pie Crust 2

Once the crust is done you can just set it aside for later.

You’re going to take shredded coconut and use 1 cup for the filling and 1/4 cup for the topping later on. The shredded coconut for the topping should be toasted so spread it a baking sheet – I used one of those aluminum pans – and put it in the oven until it gets golden.

Shredded CoconutToasted Shredded Coconut

Now for the filling. I follow the recipe that I linked to above. Combine sugar, cornstarch, egg, egg yolks, and half & half in a pot. Bring to a boil and allow it to boil for 1-2 minutes. I constantly stir the filling to keep it from burning. Remove it from the heat and stir in the shredded coconut (the untoasted ones) and vanilla. Pour it into the pie crust and put it in the refrigerator until it’s firm. I usually make this the night before I’m serving it so I refrigerate it over night and make the topping the day of and sprinkling the toasted coconut on top before serving.

Coconut Cream Pie fillingCoconut Cream Pie filling 1Coconut Cream Pie filling 2Coconut Cream Pie filling 3Coconut Cream Pie filling 4Coconut Cream Pie filling 5

For the topping, I use my Kitchen Aid Stand Mixer to beat heavy cream, sugar, vanilla extract, and coconut extract together. Beat until stiff peaks form, then spread it over the pie. Last, I sprinkle the toasted coconut on and you’ve got a delicious, creamy dessert!

Coconut Cream Pie - topping 1Coconut Cream PieCoconut Cream Pie 1Coconut Cream Pie 2Coconut Cream Pie 3Coconut Cream Pie 4Coconut Cream Pie 5

Now I’m craving Coconut Cream Pie! It’s so good and like I said not too sweet. I don’t like things that are too sweet so trust me, this is perfect. The toasted coconut on top gives the perfect coconut flavoring and a nice crunch. The coconut flavor isn’t too overpowering, it’s just got the subtle hints of it in the whipped topping and the filling. I love the creaminess of the topping and the filling. Since there is shredded coconut mixed in to the filling you get those bits of coconut crunch inside and it’s so good.

Since I use the recipe linked above I didn’t include the measurements. Just head over to the recipe for the exact measurements!

Welcome to my blog! I'm a teacher during the day and lifestyle blogger by night. I love pop culture, entertainment/TV/movies/music, food, beauty, travel & fashion!

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