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Coconut Cream Pie from Scratch

 A silky smooth coconut cream custard is the star in this delicious diner inspired pie.






Coconut cream pie always tempts me if it is a dessert option at a restaurant
 So when I saw an amazing from scratch version over on Adventures In All Things Food, I knew I had to try and make it.

The kids and I were planning on visiting my parents as soon as school was out for Summer vacation and I knew this pie would be something my Dad would love. When he was a young working man, he would always order coconut cream pie, anytime he'd go out to eat. I really loved the ease of this recipe and if you use a pre made graham crust, this is virtually a no bake recipe. Yes you still have to cook the coconut cream custard, but you do not have to have the oven on, for any extended amount of time. With the warmer weather upon us, this is a perfect dessert in my books. 

My Mom was the initial taste tester, while I was making the custard. She helped me determine if we liked the amount of coconut taste, in the custard. We adjusted to our taste, and it couldn't have turned out any better than it did. My dad LOVED the pie, as did everyone else. We finished it off in two days, LOL. I am so happy to have found a recipe that I can make my Dad, that brings back so many fond memories for him.







Coconut Cream Pie
Adapted from Adventures in All Things Food

Graham Cracker Crust:
12 whole graham crackers, crushed into crumbs
1 stick of butter (1/4 C), melted
1 Tbs sugar

Coconut Cream Filling:
1 can coconut milk
1/2 C milk
1 C heavy whipping cream (35%)
3 egg yolks
3/4 C sugar
1/3 C cornstarch
1 tsp vanilla
1 1/2 tsp coconut extract

For the pie:
1/2 C whipping cream (35 %)
2 Tbs powdered sugar
1 tsp vanilla
1/2 C shredded sweetened coconut


Preheat oven to 325 degrees. Spread coconut on a cookie sheet and toast to golden brown; stirring every few minutes. 

In a bowl, combine the graham cracker crumbs, melted butter and 1 Tbs sugar; until mixture resembles wet sand. Press into a 8 inch pie plate. Bake for 15 minutes; until lightly browned and fragrant. Cool completely before filling.

In a heavy bottomed sauce pot, combine the coconut milk, milk, 1 C heavy cream, egg yolks, sugar and cornstarch; until smooth. Cook over medium low heat, until thickened, while stirring constantly. Remove from heat and and whisk in the coconut and vanilla extracts.

Pour the custard into the cooled pie shell and chill 4-6 hrs, until completely chilled. 

Once pie is fully chilled, make the whipped cream by beating 1/2 C cream, with vanilla and powdered sugar; to stiff peaks. Spread whipped cream over custard in the pie and sprinkle with toasted coconut. Keep refrigerated.


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Comments

  1. Hello, this is one of my favorites for Encouraging Hearts and Home, this week! Stop by and say hello, and this post has been pinned!

    ReplyDelete

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