creamy coconut pie

Enjoy this coconut pie topped with whipped cream - a wonderful dessert baked using Pillsbury® refrigerated pie crusts.

Creamy Coconut Pie

Pillsbury™ refrigerated pie crust,

whipping cream

cornstarch

sugar

coconut

butter

vanilla

coconut,

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, in 2-quart saucepan, beat 2 cups whipping cream and the cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3/4 cup coconut, the butter and 1 1/4 teaspoons vanilla. Pour into cooled baked shell; cover with plastic wrap, and refrigerate 15 minutes.

In chilled medium bowl, beat 1 1/2 cups whipping cream, 3 1/2 tablespoons sugar and 1 1/4 teaspoons vanilla with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with toasted coconut. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.

This Coconut Cream Pie with Graham Cracker Crust Recipe is one of our top 10 dessert recipes! It&#039;s everything you love about custard pies - creamy, flavorful, made in one pot on the stove - but without the hassle of a traditional pie crust. We&#039;ll teach you the secret to creating tons of real coconut flavor (no extract needed!) plus all of our tips for making it ahead and avoiding a crumbly crust.

Easy Coconut Cream Pie with Graham Cracker Crust Recipe

graham crackers ((or 1.5 cups of crumbs))

coconut milk

milk

sugar (divided)

½ tsp kosher salt

heavy cream (cold)

coconut (toasted)

Preheat oven to 350.

In a food processor, pulse the graham crackers until they are fine crumbs. Add the sugar and butter, then pulse until it resembles damp sand. Press the mixture evenly and firmly into the bottom and sides of a 9 inch deep dish pie plate (see notes for tips).

Bake the crust for 10 minutes, then set aside to cool.

Crust

In a medium pan off the heat, add the coconut milk, whole milk, ½ cup of sugar, coconut flakes, and salt. Whisk well. Bring to a simmer over medium high heat, stirring occasionally.

In a medium bowl, whisk together the remaining ½ cup sugar, egg yolks, and cornstarch.

Whisk 1 cup of the simmering milk mixture in the yolks, pouring it in very slowly and whisking constantly. Then slowly whisk the tempered egg mixture into the rest of the milk mixture on the stove.

Cook on medium heat, whisking vigorously, until it is thick and few bubbles pop on the surface, about 1-2 minutes.

Remove from the heat. Add the vanilla and cold butter, and mix often until it is warm, about 5-8 minutes.

Pour into the cooled crust, cover with plastic wrap on the surface, and chill in fridge for 4-6 hours.

Filling

Once the pie is cool, combine the cream, sugar, and vanilla in a large bowl with a hand mixer on high speed until soft peaks form, 6-7 minutes.

Pile the whipped cream on top of the pie, then sprinkle with toasted coconut.

Topping and Assembly

Top 2 creamy coconut pie recipes from across the web

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Easy Coconut Cream Pie with Graham ...

Top 2 creamy coconut pie recipes from across the web

The most viewed creamy coconut pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Coconut Pie

Easy Coconut Cream Pie with Graham ...

The most viewed creamy coconut pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine