Introduction: Extreme Coconutty Cream Pie
For all you Coconut lovers out there that always say, " It needs just a bit more coconut". Here is a pie that has coconut in every bite! Rich in coconut flavour, you'll wish you could eat a piece everyday.
This recipe makes enough to do 6 mini pies and 1 regular sized pie or 1 really large full pie. I'm going to be showing you pictures of both (this way there's no confusion on why sometimes the pie looks bigger in some pics and smaller in others).
I find my family like the regualr sized pie but when I have guests over for dinner, they just adore the cute little personal pies. The personal size pies just add a touch of style to a dinner party that a regualr pie sometimes can't. Especially if you have people who have issues with OCD or just don't like seeing everyone touching the pie.
Step 1: Ingrediants Needed
1-2 packages Graham crackers (depending on how thick you like your crust)
*pie dough can also be used instead of graham crackers
1 package Keebler Mini pie crusts( I always use these for my mini pies, thay are fantastic)
1/2 Cup flour
3/4 Cup granulated sugar
pinch of salt
3 Cups of shredded coconut( use less if your not a cocoholic)
6Tablespoons butter( for large graham cracker pie crust)
1tsp. Vanilla extract
1 can Coconut milk
1 Cup whole milk
2 cups heavy whip cream - not pictured
2 Tablespoons powdered sugar -not pictured
1 container of cool whip( if you don't want to make your own whip cream)
Step 2: Prepare Large Graham Cracker Crust
Pre heat oven to 350 degrees
Place enough graham crackers into a large sealable bag and crush till fine using a rolling pin. ( I used 2 packages because I like a thick crust.)
* if you'd like a sweeter crust, you also can add 1/4 Cup of granulated sugar or powdered sugar and a tsp. of cinnamon to the bag.
Once finely crushed, place in bowl and add 6 tablespoons of melted butter. Mix throughly.
Add to pie pan and shape. Bake in 350 degree oven for 10 minutes
Open package of mini pie crusts and place on baking sheet, bake in oven for 5- 10 minutes
Allow all the pie crusts to cool
Step 3: Toasting Coconut
Turn oven from bake to Broil
Place 3 cups of shredded coconut onto a large baking pan and spread out evenly.
Place in oven making sure to watch constantly( turn your oven light on)
Shake pan and mix up coconut often making sure to spread it back out evenly again.
Once browned to your liking, remove from oven and allow to cool
Step 4: Making the Coconut Cream
In a large saucepan over medium heat, add the following stirring constantly after each addition:
1 can coconut milk
1 Cup whole milk
1/2 cup granulated sugar
pinch of salt
2 beaten eggs
stir or whisk unti lsmooth and no lumps remain.
Stir constantly until almost the consistency of pudding.
Remove from heat and add 1 tsp. vanilla extract and 2 cups of the coconut.
- Save the remaining cup of coconut for the topping of the pies.
Step 5: Whip Cream
Do not palce whip cream on hot pie... Please allow pie to cool 3-4 hours or over night before adding to pies.
For better whip cream place the bowl you will be using and the beaters in the freezer for 20 minutes before hand.
Get the 2 cups whip cream and 2 tabelspoons of powdered sugar ready
Add the ingrediants to bowl and mix until fluffy put in fridge until ready to add to the pies
* or just buy a cool whip and thaw
Step 6: Putting It Together
Pour coconut cream filling in pie shells and allow to cool for 3-4 hours or over night in the fridge.
For best taste and presentation, wait to put the whip cream and remaining toasted coconut on pie just before serving.
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