Hello my Friends, welcome to my Southern Kitchen! Today I am making a simple and easy Old-Fashioned Southern Classic Pie, Coconut Cream Pie! Sweet, creamy, full of Coconut flavor and topped with fresh Cream Cheese Whipped Cream and Toasted Coconut; this Pie is bursting with Coconut goodness and everyone will love and enjoy this! You’ll be in Coconut Heaven once you taste it.
Ellen’s Homemade Pie Crust recipe:
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Coconut Custard
1/3 cup cornstarch
1/2 cup white sugar
1/8 teaspoon table salt
1 cup evaporated milk
1 cup canned full fat coconut milk
1/2 cup canned cream of coconut
2 extra-large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/2 tablespoon pure coconut extract
3/4 cup sweetened shredded or flaked coconut
1 (9-inch) baked and cooled pie crust, (homemade, refrigerated, or frozen thawed)
Coconut Cream Cheese Whipped Cream
1 1/2 cups cold heavy whipping cream
1/2 cup powdered sugar, sifted or whisked
3 ounces cream cheese spread, softened
1 tablespoon canned full fat coconut milk
1/2 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
1/2 cup toasted shredded or flaked coconut, for garnish
For the Pie Crust: If using a refrigerated or frozen thawed crust, bake it according to the package instructions.
To bake my homemade Pie Crust: Preheat oven to 325 degrees. Fit a piece of aluminum foil to cover the inside of the pie shell completely. Fill the pie shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for about 40 minutes.
In a large pot or medium saucepan, whisk together the cornstarch, sugar, and salt until incorporated. Turn on the heat to medium, and slowly stir or whisk in the evaporated milk, coconut milk, and cream of coconut. Heat until steaming while stirring constantly to dissolve the sugar and cream of coconut. In a small or medium bowl, add in the egg yolks and slowly pour in a ladle of the hot milk mixture and whisk to temper. Pour the egg yolk mixture into the pot, and stir or whisk constantly until the custard has thickened. (Keep the mixture just under a boil). Once the custard is thickened, remove it from the heat, then add in the butter, vanilla extract, and coconut extract and stir until the butter melts. Add and stir in the shredded or flaked coconut. Pour the hot coconut custard into the prepared pie crust then spread it evenly and cover with plastic wrap, being sure that the plastic wrap touches the surface of the pie to prevent a skin from forming. Place the pie in the refrigerator and let it sit overnight to allow the filling to firm up. The next day, topped and spread the whipped cream over the pie, top it with the toasted coconut, cut into desired slices, serve and enjoy!
For the Coconut Cream Cheese Whipped Cream
In a measuring cup or small bowl, add in the cream cheese spread, coconut milk, vanilla extract and coconut extract, mix on low speed until well blended. In a chilled large bowl with an electric hand mixer or stand mixer with chilled whipped attachment, add in the heavy cream and powdered sugar and whipped until reaches stiffed peaks. Add in the cream cheese mixture and whip on low speed until well incorporated.
For the Toasted Coconut: Preheat oven to 325 degrees. Spread the coconut flakes in a single layer on a 9x13 inch baking sheet lined with parchment paper or aluminum foil. Bake for 3 to 4 minutes, then toss the coconut and bake for another 3 to 4 minutes or until the coconut is golden. Be careful not to burn it.
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