Oven: Spread coconut onto a parchment lined pan and bake at 325☏ for 6-8 minutes. Stir until the coconut is lightly browned and fragrant. Stovetop (preferred method): Heat a pan over medium heat and add coconut flakes. THE TOPPING: Add whipped cream and toasted coconut as a final touch to this decadent dessert recipe. If you prefer a smoother filling you can skip this addition. We love the extra boost of flavor it gives but of course it changes the texture. The filling is thickened with cornstarch (similar to how I make homemade pudding).Īdding toasted coconut to the filling is optional. THE FILLING: This filling is easy to make with just sugar, coconut milk, eggs, and cream. Sprinkle coconut onto the crust and press it in before baking.
#EASY COCONUT CREAM PIE CRACKER#
A graham cracker crust or even an oreo crust will also work well. THE CRUST: Use a store-bought crust to save time or make any single pie crust recipe. Coconut is added to every layer for extra goodness in every bite.The filling has coconut milk added for extra flavor.We love this coconut cream pie because it is packed with flavor in every bite.It’s all topped off with toasted coconut before serving. To defrost the pie just allow it to sit in the fridge until soft.This Coconut Cream Pie is a take on a favorite restaurant version that has a triple dose of coconut.Ī flaky coconut crust is filled with a creamy coconut filling and a whipped cream topping. This pie can be frozen without the cream! If you have any leftovers, which I doubt you will, you can freeze the remaining pie for up to one month. If you don’t top it with cream and save it for serving, the pie will last even longer. Since this pie sets and is stored in the fridge it will last 3-4 days covered tightly. If you are gluten-free you can substitute the flour for 2 tablespoons of corn starch.Īfter pouring the rich custard into the pie crust the entire pie sets up in the fridge. If for some reason you do get bits of custard that curdle, you can fix this by straining it with a wire sieve. Keeping this mixture moving over a steady heat is what will allow it to thicken properly.Īfter about 7-10 minutes you will have a thick and rich custard that falls off your spatula in ribbons. While cooking the custard STIR CONSTANTLY. The eggs, milk, cream, sugar, and flour will combine and over low heat, they will begin to thicken up. It’s super important here to take your time while mixing up the custard and keep a close eye on it while cooking. Made with milk, eggs, flour, sugar, and of course toasted shredded coconut, the coconut cream pie filling is always silky smooth. The filling of the coconut cream pie is a perfectly balanced, toasted, coconut-infused custard.
#EASY COCONUT CREAM PIE HOW TO#
If you don’t have Graham crackers, you can use vanilla wafer crumbs or shortbread cookie crumbs - things with similar consistency and sweetness! How to Thicken Coconut Cream Pie Filling This means I never have to worry about the crust cracking. When the pie has set I simply lift the cling wrap up and remove the pie in one go. My favorite little trick for getting the pie out of the tin is to butter and line the bottom with a few layers of cling wrap, leaving some extra to hang over the sides. To make this crust, no baking is required - I just coat the Graham cracker crumbs in melted butter and press into one even layer in my pie tin. Just as important as the filling of a pie is the crust, which is why I’ve perfected my Graham cracker crust recipe. Graham cracker crust is my go-to for creamy pies, cheesecakes, and tarts.
My coconut cream pie, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes! I know you’re thinking that just can’t but I’m going to show you how! This classic ingredient is the star of so many of my favorite desserts, but number one on my list is my 15 Minute Coconut Cream Pie.
#EASY COCONUT CREAM PIE FULL#
Please see my full disclosure for details.Ĭoconut is one of my most favorite flavors, naturally creamy rich and sweet so it’s no surprise that I love coconut in all forms.
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