Coconut Cream Pie
You just might slide out of your chair once you taste this coconut cream pie! Whether you have a slice or scoop, I promise it’s coconutty creamy delight!
Nothing calls my name more than a coconut cream pie! And, when I make a coconut cream pie, I want the amazing flavor of coconut. That means LOTS of coconut in the coconut cream pie! In this case, I’m using grated coconut. If you don’t have grated coconut, then you could pulse your shredded coconut in the food processor to create a more fine mixture. But, if you want more texture in your coconut cream pie, then by all means use the shredded coconut!
If you’re not hankerin’ for a coconut cream pie, then you must try my easy sour cream cake. OMG, it’s a Pinterest hit!
Now in my pantry there are staples. And, things in there that never run out. Things like sea salt, pepper, olive oil and graham crackers! Yes, we love graham crackers at our house for snacking, slathering a scoop of crunchy peanut butter for a snack and more.
Graham cracker crusts are also great for pies. Sometimes when I’m in a hurry or don’t want to go the extra steps of making my homemade graham crackers pie crust, I use the prepared store bought graham crackers pie crusts. Just be gentle with them as they crack and break easily. They’re kind of like fine crystal that you have to carefully wash by hand.
Easy Pie Crust
There’s nothing better than an easy pie crust. The packaged premade graham cracker pie crust is perfect for no bake pies. And, like graham crackers, you bet I’ll have an spare easy pie crust in my pantry. Easy pie crusts can also be dough, too. And, I’m loving the Wewalka brand refrigerated roll up pie crust. Yep, it’s a surefire easy pie crust!
No Bake Pies
Lots of no bake pies out there, and the cream pies that are no bake are just divine. All you do with this no bake pie is make the coconut cream filling. And, that’s not a big deal either. Just make sure that you pay close attention to the few minutes it takes to make the thick rich egg yolkee coconutteee cream. You don’t want it to overcook or burn.
No bake pies are perfect for taking to a dinner party, covered dish dinner and more. Just make sure the no bake pie has fully cooled. And, I wasn’t so sure about this coconut cream scoop pie even after chilling for a few hours before I took to a dinner party. If those slices don’t slice clean, then just scoop. I promise even an eton mess is delicious with this recipe!
In a medium sized saucepan on medium heat, add the milk and vanilla extract. Stir mixture continuously for five minutes. Do not let the mixture boil. It just needs to get hot. Remove from heat. If you can't find grated coconut, you can substitute shredded coconut for the cream recipe.
In another small bowl or measuring cup, whisk together the egg yolks, flour and sugar until a thick mixture.
Place milk/vanilla mixture back on the blaze on medium low heat. While continually whisking, drizzle in the egg mixture slowly and incorporate everything.
Stir mixture for until it thickens, about eight to ten minutes. Do not let it boil.
Turn off heat and add the grated coconut, blend, then cover and refrigerate the custard about 1 to 1 ½ hours to cool.
Toast the shredded coconut. Place on a cookie sheet about 12 inches from the broiler. Turn on broiler and toast until a golden brown. Remove and let cool.
When custard is cooled, fold in the cool whip. Pour into the graham cracker crust. Top with the toasted coconut.
Return to the refrigerator, lightly covered with plastic wrap, and let the scoop pie chill at least several hours or overnight.
In a medium sized saucepan on medium heat, add the milk and vanilla extract. Stir mixture continuously for five minutes. Do not let the mixture boil. It just needs to get hot. Remove from heat.
If you can't find grated coconut, you can substitute shredded coconut for the cream recipe.