Coconut Cream Pie. What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. Reviews for: Photos of Old Fashioned Coconut Cream Pie.

When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. The use of a refrigerated pie crust makes it easy and the whipped cream makes it stunning. Coconut cream pie is one of my favorites to make because it requires little effort, but final outcome is "looks-like-you-worked-on-it-all-day" delicious! You can Have Coconut Cream Pie using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Coconut Cream Pie

It's of Crust.
Lets Go Prepare 1/4 cup of Coconut.
What You needis 7 tbsp of Butter.
What You needis 45 each of Murray Coconut Bars *FOUND IN THE COOKIE AISLE*.
What You needis of Filling.
It's 3/4 cup of Sugar.
What You needis 1/4 cup of Sugar for egg whites..
Lets Go Prepare 3 of Eggs seperated.
It's 1/2 tsp of pure Vanilla Extract.
What You needis 1/4 tsp of Imitation Coconut Extract.
It's 1 3/4 cup of Toasted Coconut.
Lets Go Prepare 1 tbsp of Butter.
It's 1/4 cup of Corn Starch.
Lets Go Prepare 2 cup of Whole Milk.
What You needis 1/4 cup of Whole Milk *to mix with corn starch*.

The individual components of this pie can be prepared. Then, top the coconut cream pie with a little more toasted coconut. At this point, you can either slice the pie and serve it or refrigerate it until you're ready to enjoy it! Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is.

Coconut Cream Pie step by step

Pre heat oven to 400°F. Take coconut cookies and chop into crumbs in a food processor. Combine in deep pie dish with coconut and melted butter. Once well mixed press onto edges and the bottom of the pie plate. Next place in the oven for 10 minutes and then remove and let cool..
Place the coconut on a sheet pan making sure to spread out evenly. Place in the oven and bake until they turn a golden brown. Then remove and let sit..
In a sauce pan, whisk together 2 cups of milk and 3/4 cups of sugar. Bring to a simmer over medium heat. In a seperate bowl beat the egg yolks together. While whisking the hot milk slowly drizzle in the egg yolk. If you add too much too fast and it doesnt mix well you'll have scrambled eggs. In a small bowl mix the 1/4 cup of milk with the corn starch to make a slurry. Whisk the slurry into the milk mixture. Bring the liquid up to a boil and then reduce to a simmer. You're going to continue to cook until it thickens whisking continuously, about 4-6 minutes. Now fold in the vanilla extract, coconut extract, toasted coconut, and butter. Pour the mixture into the pie crust and let cool completely..
With an electric mixer whip the egg whites to soft peaks. Add the remaining sugar and whip until stiff peaks form. Spread the egg whites ontop of the pie and place in the oven until the meringue is golden brown. It took me about 6 minutes, but keep an eye on it..

Coconut cream pie is a diner classic, but there's no reason you can't make it at home. Cover the coconut cream pie with plastic wrap and chill it until the filling is firm. Coconut cream pie, to be exact! This is the ultimate Coconut Cream Pie! It's starts with a buttery flakey pie crust then it's layered with a rich and luscious coconut custard, fluffy whipped cream and finished with toasted coconut.