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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
13.5 oz. coconut milk
1 1/2 cups half and half
2 eggs + 1 egg yolk beaten
3/4 cups granulated sugar
1/2 cup corn starch
1/4 tsp salt
2 cups sweetened flaked coconut divided
1 tsp. coconut extract or vanilla extract
1 deep dish pie shell baked and cooled
1 tub Cool Whip
Directions:
Directions:
Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pampered Chef measuring cup.) Stir. Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes. Stir in 1 1/2 cups coconut and coconut extract. Pour coconut custard into cooled pie shell. Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Keep continuous watch on the coconut - it burns easily.
Cool Whip on top of coconut custard and sprinkle with toasted coconut. Keep refrigerated.
Personal Notes:
Personal Notes:
Best Coconut Cream Pie ever. Just ask my Mom and Dad.
I sometimes use this shortbread crust for the base.
Shortbread:
1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup powdered sugar

Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil or parchment paper sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (You can use a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. When cool top with the coconut cream pie mixture and cool whip

 

 

 

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