I have been making this coconut cream pie for years, and actually, I can't believe it took me this long to share the recipe.įor some reason cream pies scream spring and summer to me. Old fashioned coconut cream pie with meringueĪnd outside of german chocolate cake, this is my favorite of all the delicious coconut desserts out there.Ingredients for the coconut cream filling.Nothing beats freshly toasted, unsweetened coconut folded into the most luxurious coconut custard with coconut milk. If you are reading this, chances are you love it, like I do. Here are a few other pie recipes you should try.A classic, old fashioned coconut cream pie with meringue. This recipe was originally posted on November 13, 2013. Once the coconut starts to turn a light golden brown, take the skillet off the heat and transfer the toasted coconut flakes to a small bowl until completely cool. Place the coconut flakes in medium sized skillet and stir constantly over low heat. Remaining 1/2 cup of sweetened coconut flakes With electric mixer, whip until it forms stiff peaks. Pour the heavy cream, granulated sugar, and vanilla extract in a medium bowl. Refrigerate the pie until ready to serve. Spread the whipped cream over the pie and sprinkle the toasted coconut flakes over the top. Once the pie is completely cool, make the whipped cream and the toasted coconut flakes.
#MY RECIPES COCONUT CREAM PIE SKIN#
Place the strip of plastic wrap directly on top of the custard so it doesn’t form a skin on the top.ġ8. Add the coconut custard to the cooled pie crust. Place a strip of plastic wrap directly on top of the custard and let sit until lukewarm.ħ. Remove from heat and blend in the butter, coconut extract, and ½ cup of coconut flakes. Cook for one minute longer, stirring constantly.Ħ. When thoroughly combined, stir the yolk mixture into hot milk mixture.ĥ. Stir in 3 tablespoons of the hot milk mixture into beaten yolks. Slightly beat the 3 egg yolks in a small bowl. Over medium heat, stirring constantly, cook until thickened.
In a large saucepan, scald the milk. Combine the sugar, flour, and salt in a bowl and then gradually whisk the dry mix into the scalded milk.ģ. Have baked 9-inch pie crust shell ready.Ģ. Don’t take my word for it, try this Homemade Coconut Cream Pie recipe out for yourself!ġ 9-inch pie shell, baked (click here for the perfect flaky pie crust recipe)ġ. After all this time, I have finally come up with the perfect combination. A rich, buttery, flaky pie crust is the only way I like it. It can’t be so thick that it overpowers the rest of the pie. Of course the crust needs to be a nice compliment to the pie filling and not take over the show. I like it to be thick and creamy with a hint of vanilla. The cream on top needs to be sweet, but not so sweet you get an instant sugar headache with the first bite. We can’t have the coconut overpowering the rest of the pie now can we? So it needs to have the perfect balance of coconut and cream. I want my coconut cream pie to have a silky smooth coconut custard with sweet coconut flakes throughout. Finally after many many failed attempts, I found one that meets all of my requirements. Homemade Coconut Cream Pie is one of my favorite cream pies. When I bake a pie, I have certain requirements that the pie has to meet if I am going to keep the recipe around. This recipe is so simple and easy that anybody can make it! Homemade Coconut Cream Pie is one of the best recipes out there for pie! The made from scratch coconut custard is rich and creamy with sweetened coconut flakes sprinkled throughout.
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