Coconut Cream Pie
Coconut Cream Pie

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut cream pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut Cream Pie is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Coconut Cream Pie is something that I’ve loved my whole life. They’re fine and they look wonderful.

I used a whole package of the frozen coconut in the pie. Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks. Chill the pie crust inside the pie dish before blind baking.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook coconut cream pie using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Coconut Cream Pie:
  1. Prepare 3 cups milk
  2. Take 4 lg egg yolks
  3. Get 1 cup sugar
  4. Get 4 Tbl cornstarch
  5. Get 1 tsp vanilla extract
  6. Make ready 1/4 tsp salt
  7. Take 1 cup coconut, divided
  8. Make ready 1 9” pie crust, baked
  9. Take Meringue
  10. Get 4 lg egg whites
  11. Get 1/4 tsp cream of tartar
  12. Take 1/4 cup sugar
  13. Take 1/4 tsp vanilla
  14. Prepare 1/4 cup coconut; for garnish

Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is. This creamy, dreamy Coconut Cream Pie recipe is a favorite dessert for entertaining! It's a classic and a coconut lover's dream! And this, my friends, is a Coconut Cream Pie dreams are made of.

Steps to make Coconut Cream Pie:
  1. Line baked pie crust with 1/4 cup coconut
  2. In large, heavy saucepan, heat milk to almost boiling.
  3. In small bowl, mix egg yolks, sugar, cornstarch, vanilla, and salt. Pour mixture into hot milk. Cook until thickened. Add remaining coconut. Cool slightly.
  4. Make meringue: beat egg whites with cream of tartar until dissolved. Turn mixer to high and beat until stiff peaks form. Add sugar slowly. Add vanilla.
  5. Spread meringue on top of hot pie, sealing to the edge of the crust. Top with reserved coconut. Bake meringue at 400 degrees F for 10 minutes, or until meringue browns slightly.
  6. ALTERNATIVELY, use toasted coconut for lining pie crust and garnishing.

This is the BEST Coconut Cream Pie recipe you will ever try! On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut. This is the ultimate Coconut Cream Pie! It's starts with a buttery flakey pie crust then it's layered with a rich and luscious coconut custard, fluffy whipped cream and finished with toasted coconut. i love Claire's Coconut Cream Pie recipe so much, i pinned it twice! i'd add more coconut to both crust and custard, but i love the simple whipped cream topping.

So that’s going to wrap this up for this special food coconut cream pie recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!