Homemade Coconut Cream Pie Recipe

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This homemade pudding blows any boxed coconut cream pie version away. This recipe is worth the little bit of added effort.
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  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 can coconut milk
  • 2 cups milk
  • 4 egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 1 cup sweetened coconut
  • 1 baked pie crust (9 inch )
  • 1 1/2 cups whipping cream
  • 1/3 cup powdered sugar
  • 1/2 cup toasted coconut
30 mins
3+ hrs
Combine sugar, cornstarch and salt in a heavy saucepan, stir well.

Combine coconut milk and enough milk to make 3 cups.

Mix egg yolks and milk mixture and stir into sugar mixture. Cook on medium heat until mixture thickens, then boil for 1 minute; stirring constantly; remove from heat.

Add butter, vanilla and coconut. Cool for 30 minutes.

Pour cooled pudding mixture into prepared pie crust. Cover with plastic wrap and refrigerate for at least 2 hours.

For toasted coconut, preheat oven to 400 degrees F. Spread coconut on baking sheet. Watch carefully as it burns easily. Stirring every minute, bake for 4-5 minutes until toasted to golden brown; cool.

Beat whipping cream and powdered sugar together until soft peaks form. Spread over cake and top with toasted coconut.

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Homemade Coconut Cream Pie Recipe Reviews

coconut cream pie 27

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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RTMember1929 User
Rating of 5 out of 5.0 stars
Reviewed By
"No words to describe how good this was! I did have a little bit of pudding leftover, so I added it to those mini-graham cracker crusts and these were also delicious!"
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