I’m not a huge fan of food holidays. There just seem to be so many these days that I just can’t keep up. That said, with undoubtedly some divine intervention, I’ve manage to plan to share this Old Fashioned Coconut Cream Pie on National Coconut Cream Pie Day. It’s completely accidental (I wish I could plan things that well), but perfect, nonetheless.
I AM huge fan of Coconut Cream Pie and a local BBQ joint has, what I think, is the absolute best. So, when a friend of mine pointed me to this recipe, saying it was really close to that one, I immediately ran out to grab the stuff to make it.
Admittedly, it was pretty close, but with a few tweaks, I think this version is now even closer… dare I say, nearly perfect?
It’s deliciously thick and creamy with tons of coconut flavor because of the addition of a little coconut extract. And I just love the complement of the sweetened whipped cream on top. While I love a good meringue, I think the flavors of coconut just go so well with the cream. Adding a little toasted coconut on top gives the pie a perfect textural contrast, if you’ve got a few extra minutes to toast some up, but it’s perfectly delicious without it too.
- 2 1/2 cups flour
- 1 tsp salt
- 1 cup of cold butter cut into small cubes
- 1/4 of a cup ice water
- 1/3 cup flour
- 2/3 cup sugar
- 3 cups of whole milk
- 1/3 tsp salt
- 1 cup sweetened fine coconut
- 3 slightly beaten extra large egg yolks
- 4 tablespoons of butter
- 2 tsp vanilla extract
- 1 cup whipping cream
- 1 tsp vanilla extract
- 3 Tablespoons confectioners sugar (powdered sugar)
- 1 premade pie crust
- 2 boxes (3.4 oz each) instant Coconut Cream pudding mix
- 2 cups of whole milk
- 1 cup shredded coconut
- 1 (8 oz) tub Cool Whip Free, thawed
- About 1/2 cup toasted coconut
- In Large cold bowl, add the cold butter into the flour and add the salt until mixture and hand mix, but NOT until smooth, it should still be combined well but lumpy still with the cold butter still showing.
- Pour the ice water over the mixture, use a fork until dough begins to form, do NOT over mix.
- Divide the dough into two equal sections then flatten into 2 rounds, then place in the refrigerator to rest for about a half an hour.(this makes two pie crusts, you can save for another pie or freeze)
- Remove from the fridge and place in the bottom of a 10 inch pie plate, cut off any excess.
- Bake only the crust at 400F for 10 – 14 minutes OR until golden brown.
- Allow to cool COMPLETELY before adding your filling
- Heat the milk on the stove or in the microwave until almost boiling, you want it VERY hot
- In a medium saucepan combine the flour, sugar, salt and the coconut and mix.
- Once mixed, slowly begin adding the ALMOST BOILING 1 cup of milk into the mixture while whisking constantly as you pour.
- Keep on a low heat, then as you see the filling start to thicken, begin adding the second cup of the HOT milk continuing to stir constantly until it starts to re-thicken.
- Repeat this for your final cup of HOT milk, remember to stir it CONSTANTLY until it thickens for the third time.
- Remove from the heat
- In a medium bowl have your 3 eggs that are slightly beaten and pour your coconut mixture onto the beaten egg yolks, while STILL whisking constantly.
- Cook together for about 2 minutes or until it starts looking like a ‘pudding’ then remove from heat, it should be hot, almost boiling, but careful not to burn it!
- Stir in the 4 tablespoons of butter and the vanilla extract.
- Allow to cool on the counter at least 30 minutes before pouring into your pie crust
- (if you chose to use a pre-made DRY pie crust, you do not need to wait to pour, if you used a pillsbury one, wait the 30 minutes)
- Chill the pie completely in the fridge for at least 3 hours before adding the whipped topping
- Combine the whipping cream, powdered sugar and vanilla extract and beat well
- Spread on top of the fully-cooled coconut cream filling. (i used a pastry bag to make pretty peaks)
- Garnish with toasted coconut
- In a large bowl whisk both pudding mixes, milk and 3/4 container of the cool whip/whipped topping until thick and creamy
- Fold in the shredded coconut until combined.
- Pour into the prepared pie crust.
- Spread carefully with remaining Cool Whip (use a piping bag for easier application and prettier peaks) then top with toasted coconut.
- Refrigerate for 5 hours or until firm.
Last Step: Don’t forget to share!
Yummy, Please make sure to Like and share this Recipe with your friends on Facebook!
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