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Coconut Cream Pie
Coconut cream pastry cream loaded with tons of sweet coconut, served in a coconut cookie crust; a taste of island paradise at home!
Author:
Portlandia Pie Lady
Ingredients
Coconut Pastry Cream
1/2
cup
pure cane sugar
3
tablespoons
cornstarch or flour
1
cups
milk
1
cup
coconut milk
1-1/2
cups
sweetened flaked or shredded coconut (toasted optional)
2
teaspoons
pure vanilla
2
large
eggs
1/4
cup
butter, cut up into chunks
1
prepared
graham or coconut cookie crumb crust
Coconut Cookie Crust (one 9-inch pie crust)
1-1/2
cups
coconut cookie crumbs (Dutch girl cookies are fab)
1
tablespoon
pure cane sugar
6
tablespoons
butter
Whipped Topping and Garnish
1-1/2
cups
heavy whipping cream
1/4
cup
pure cane powdered sugar
1
teaspoon
pure vanilla
Toasted
coconut
for garnish
Instructions
Coconut Cookie Crust
Preheat oven to 350 F.
In a medium sized bowl, stir together cookie crumbs and sugar.
Add melted butter while stirring with fork until thoroughly combined. Press into 9 inch pie plate and bake for 7 minutes at 350.
Coconut Pastry Cream Filling
In a medium to large size sauce pan, mix sugar and cornstarch together (this step will help ensure there are no clumps of cornstarch).
Whisk in milk, coconut milk, eggs, and vanilla into the dry ingredients.
Over medium to medium-high heat, cook and whisk constantly until it begins to thicken and bubble (about 7 to 9 minutes). Remove from heat.
Stir in coconut and butter until the butter is melted.
Pour into prepared pie crust, place plastic wrap directly on surface to prevent skin from forming, and refrigerate until cool (3 to 4 hours).
When pie has cooled, spread whipped cream over entire surface of pie, pipe swirls around the edges and garnish with toasted coconut.
Whipped Topping
In an electric mixer (I like KitchenAid) whip the whipping cream, sugar, vanilla, until stiff peaks form, about 5 to 6 minutes.
Use to garnish on cooled pie as above.