COCONUT CREAM PIE

Since posting my homemade pie crust tutorial last year, I’ve been wanting to work on more pie recipes to share with you.  And since a dessert table at Easter just doesn’t feel complete without some kind of coconut dessert, I felt like a coconut cream pie would be the perfect start.

If you’ve never tried a homemade coconut cream pie, this is such a great recipe to learn.  Even though there are a few extra steps to making a coconut cream pie from scratch, it is easy to make and you can prep some of it ahead of time too.


If you want to make this pie even easier, you can use a store-bought pie crust instead of making your own. But, if you really want to learn how to make your own pie crust I have a full tutorial here.  I promise a homemade pie crust is easy to make!

Ingredients

• 1 9- inch pre-baked pie crust cooled completely
• 1 and 1/2 cups (130 grams) sweetened shredded coconut
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (32 grams) cornstarch
• 1 cup (240ml) half and half
• 1 cup (240ml) canned coconut milk*
• 4 large eggs
• 3 tablespoons (45 grams) butter, cut into tablespoon sized pieces
• 1 teaspoon pure vanilla extract
• For the whipped cream:
• 1 cup (240 ml) heavy whipping cream
• 1/4 cup (30 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F. Spread the sweetened shredded coconut onto a large baking sheet and bake at 350°F for about 10 minutes, stirring a few times, until the coconut is toasted. Remove from the oven and set aside to cool.
2. In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
3. In a separate large mixing bowl, whisk together the half and half, coconut milk, and eggs until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
4. ..............................

for full recipes please see : www.livewellbakeoften.com