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Coconut Cream Pie on Taste and Tell



I don’t know if I’m just totally off my game lately or if I’ve become more of a perfectionist, but I have been having to remake what seems like all of my recipes lately. I have some that need changes that I’m still working on. Some, like this pie, I just couldn’t wait to get right, so I set to testing until it was right.

The life of a food blogger is a funny one.

Where else would you find multiple pies in the spare refrigerator, along with leftover cheesecake, dinner from last night, plus 4 quarts of cream and 3 dozen eggs? All I can say is thank goodness for that extra refrigerator!!

Coconut Cream Pie

I got the idea stuck in my head several weeks ago that I wanted to make a Coconut Cream Pie for Easter. As a pie lover, I couldn’t believe that I had never actually even made a coconut cream pie before. But I love pie for Easter, I love coconut for Easter, so combining the two only made sense.

I went with a pretty traditional recipe, but instead of a regular crust, I decided that since I love the Lemon Cheesecake that I remade recently, I’d steal the idea of the animal cracker crust, but pair it with my pie.

Oh. My. Goodness.

I love coconut cream pie, but I think the crust was my favorite part of this pie. Sweet and buttery and with lots of animal cracker flavor. The pie wasn’t so shabby, either. :)

Coconut Cream Pie

**Please excuse that there isn’t any fancy formatting or a print button on this recipe. Things on the back side are a little broken right now, but once it is fixed, I’ll make sure the recipe card is back! If you need to print this recipe, you can either copy the recipe and paste it into a word document and print from there, or copy the recipe, and choose to print only the selection.**



Coconut Cream Pie
makes 1 9-inch pie

Crust:
4 cups animal crackers
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup melted butter
1 egg

Coconut Filling:
1 cup sweetened, shredded coconut
1 1/4 cups heavy cream
1 (13.66 oz) can coconut milk
2 eggs plus 1 egg yolk, lightly beaten
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract

Whipped Topping:
2 cups heavy cream
1/4 cup sugar

Make the Crust:
Preheat the oven to 350°F.

Place the animal crackers in a food processor and pulse until fine crumbs are formed. Add in the sugar and salt and pulse a few more times to combine. In a steady stream, pour in the butter while the food processor is running. Continue to pulse until combined.

Pour the crumbs into a deep dish pie dish, and press the crumbs against the bottom and up the sides of the dish. Press the crumbs in firmly, using a cup if necessary.

Bake the crust until it starts to get golden, 15 minutes. Remove from the oven. In a small bowl, beat the egg with a splash of water. Very gently brush the egg on the bottom and sides of the crust. (You may need to dab it on if you find that the crust is crumbling when you try to brush the egg on.) Return the crust to the oven and bake an additional 3 minutes. Remove and let the crust cool completely.

Make the Pie:
Place the coconut on a baking sheet and bake in the oven, stirring every 1-2 minutes, until toasted, 6-8 minutes. Remove from the oven to cool.

In a large saucepan, combine the cream, coconut milk, eggs, sugar, flour and salt. Whisk until smooth. Place over medium heat and cook, stirring frequently, until it comes to a boil. Let it cook at a boil for 1-2 minutes, then remove from the heat and stir in the vanilla extract. Stir in 3/4 cup of the toasted coconut, then pour into the crust. Refrigerate until set up, about 4 hours.

Make the Whipped Topping:
Beat the cream until it starts to thicken, then slowly add the sugar. Continue to beat until you have stiff peaks. Spread the cream over the top of the pie, and top with the remaining 1/4 cup of toasted coconut.

More Holiday Worthy Pies:

Lemon Meringue Pie | Taste and Tell

Lemon Meringue Pie

Toffee Marshmallow Pie from www.tasteandtellblog.com

Toffee Marshmallow Pie

Strawberries and Cream Tart | www.tasteandtellblog.com

Strawberries-and-Cream Tart

Around the Web:
Sweet Charity Pie from Sweet Treats and More
No Bake Strawberry Lemon Cookie Pie from Life, Love and Sugar
Dark Chocolate Cream Pie from Chocolate, Chocolate and More

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14 Responses to Coconut Cream Pie

  1. Erlene says:

    You made your crust sound so good and I’m dying to try it out. Pinned it for later.

  2. Definitely one of my all time favorite pie flavours! Yum!

  3. That looks so good! I love the idea of an animal cracker crust, pinned!

  4. Kathy says:

    I am wanting to make a coconut cream pie for Easter too! Yours looks delicious!

  5. valerie says:

    You said after crust bakes remove from oven and brush with egg…how much egg are we talikng about

    • Deborah says:

      Hi Valerie – the egg that is in the crust ingredients – that is the egg that you will use to brush on the crust. Don’t feel like you have to use it all, just until the crust has a thin layer. It will make it so that the crust doesn’t get soggy as fast.

  6. Bryn says:

    Hi Deborah. What kind of animal cookies do you use? The puffier kind or the thinner crunchier ones? They taste so different…

  7. Mmm, I love coconut cream pie! It looks amazing!

  8. Joanne says:

    I’ve definitely had quite a few of those “blogger” moments as well, so I totally get it! You don’t even want to look in my fridge. #embarrassing.

    But this pie looks like sheer perfection!!

  9. omg, it blows my mind the random assortment of desserts and ingredients you can find in our outside fridge – I couldn’t live without it! And I am IN LOVE with the idea of using animal crackers for the crust – I am definitely going to try that! Coconut cream pie has been on my list for forever too – this looks delicious! Pinning! And thanks for the link love :)

  10. Chels R. says:

    So I’m still not getting my foodie emails from my fave writers, like you. But since I have moment I am going to try and go through all of your recent posts to see what I’ve missed :) Be prepared for a lot of comments =)

    I’ve never had coconut cream pie before but it looks so light and fluffy and the crust-well who doesn’t love animal crackers? LOL! Lucky you to have an extra fridge. I just wouldn’t even have the space for one in my garage, lol!

    • Deborah says:

      Chels – I thought I’d let you know that I know that Feedburner is having issues with yahoo and hotmail email addresses, and anyone using one isn’t getting the post updates anymore. I’m not sure what email address you use, but if you use one of those, that might be the problem. Unfortunately, I don’t know if there is a way to fix it besides using a different email or subscribing to my weekly newsletter. :(

      • Chels R. says:

        I use Gmail for everything. But it is so annoying because I subscribe to so many bloggers through my email and I’m getting less than half of what I’ve subscribed too. I was subscribed to your weekly newsletter, but I’m not getting that either. :( I’ll just keep trying to check back until the problem fixes itself I guess. I hate missing all my mail, but I guess that’s the way it goes sometimes.

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