Coconut Cream Pie

A slice of Coconut Cream Pie

This has got to be the best Coconut Cream Pie I’ve ever had. It wasn’t overly sweet, which is usually a big turn off for me.

I had an urge to bake something yesterday and I kept trying to decide… should I make a Coconut Cream Pie or a Lemon Meringue Pie? I had the ingredients for both, but the Coconut Cream Pie won out and I’m sure glad it did. I actually ate a piece of the pie this morning while I was shooting the photo for this blog post. I usually end up eating my props! lol

I know this pie is going to go quick in this household. So, I will be making the Lemon Meringue Pie in the next few days. ‘Cause I’ve got to satisfy the craving for lemon that has been planted in my head. Or maybe I’ll make some Lemon Bars. Ohhhh, they’re one of my favorite things! Mmmm ~ here we go again, Lemon Meringue Pie or Lemon Bars?

Coconut Cream Pie1  9-inch pie crust, baked
1 cup Heavy Cream
1 ¼ cups Milk (1/4 cup will be mixed with the cornstarch as a slurry)
3/4 cup Sugar
4 Eggs Yolks (reserve whites for the Meringue)
1/4 cup Cornstarch
1 tsp Vanilla
2 cups Coconut, toasted
1 Tbsp Butter

For Meringue:
4 Egg Whites
¼ cup Sugar

Preheat the oven to 400 degrees F.
In a medium saucepan, whisk 1 cup of Heavy Cream, 1 cup of Milk, and ¾ cup of sugar together.
Over medium-low heat bring the liquid to a simmer.
In a small bowl whisk the egg yolks together with a little of the hot milk to temper the egg yolks.
Whisk the egg yolks into the hot milk, whisking the entire time.
In another small bowl add the ¼ cup of milk with the ¼ cup of cornstarch and mix thoroughly until the cornstarch is completely dissolved.
Whisk the cornstarch mixture (slurry) into the hot milk mixture.
Continue to whisk the mixture until it comes to a boil.
Lower heat to a simmer and continue to cook, stirring continuously, until the filling is thick (about 5 minutes).
With a wooden spoon add in the vanilla, coconut and butter… be sure to leave a little coconut to sprinkle on the top of the meringue (I used about 3 tablespoons).
Mix well.
Pour the coconut filling into the pre-baked pie crust.
Allow to cool, while you prepare the meringue.

For Meringue:
Whip the egg whites and sugar together with an electric mixer, until stiff peaks form.
Spread the meringue over the top of the pie, being sure to spread the meringue to the pie crust, covering the coconut filling completely.

Place pie in the oven for about 3 minutes, or until the meringue is light golden.
Be sure to keep an eye on it… cause it can brown really quickly.

A bite of Coconut Cream Pie

This entry was posted in ALL RECIPES, Desserts & Sweets and tagged , , , . Bookmark the permalink.

8 Responses to Coconut Cream Pie

  1. Beth Granai says:

    This looks awesome! I’ve had coconut on my mind a lot lately – made coconut cream cheese bars for my kids yesterday. But I’ve never attempted a pie. I’m going to have to make this!

    • Hi Beth! Coconut Cream Cheese bars sounds delicious. Speaking of delicious… Thank you so much for the Outta The Park BBQ Sauces. They are so darn tasty!! I really love the spicy one. I’ve already made a few things using them. Yum!! I will be putting together a post next week… I’ll be sure to email you the link. xo

  2. drmarylynn says:

    Lemon bars. . .they’re more easily shared with your friends. . .;0) LOL I just don’t understand how you stay so tiny. . .you should weigh 300 pounds with all this amazing cooking. . .how do you do it? If there is a pie in my house, I will eat it ALL. Then you talk about making a second pie. . . .makes me hungry just imagining it!

    If you DO make the lemon bars, can you suggest a way to make them scrumptious and maybe kind of low fat? They are my favorite of any dessert!

    • Hi Marylynn! I’m not really tiny, but I do keep pretty busy. Plus, we have a gym in our basement… so I really have no excuse not to work out at least 3 times a week. I am definitely going to make the lemon bars this weekend. Not sure what the recipe will be yet, but I’ll be sure to put some alternative low-fat substitutes. They’re definitely one of my favorite desserts! I love lemon!! xo

  3. Ally says:

    Helena…I’m thinking I can use the custard recipe w/o the coconut and adapt for other things…whatcha think??? xo

    • Hi Ally… I’m thinkin’ YES! The basic custard recipe is a good one, so I’m sure you could adapt it. However, if you are putting something in the custard that is liquidy (is that a word), like peaches, then I would reduce the amount of milk. Let me know if you do and how it turns out! xo

  4. Larry Whipple says:

    I can hardly wait for the weekend to try these, especially the Buttermilk dipping sauce which I’ve never heard of. Sounds scrumpdillyicious !! I agree – onion rings SHOULD NOT take a back seat to french fries. They are so plain jane.!!

    • Hi Larry – I know that you’re talking about the Crispy Onion Rings with Buttermilk Dipping Sauce… not sure how it ended up on the Coconut Cream Pie post? If you do make the onion rings this weekend, I’d love to hear how they turn out! Thanks, Helena :)

Leave a Reply to Helena Spensatelli Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>