Recipe: Appetizing Coconut Cream Pie

Recipe: Appetizing Coconut Cream Pie Delicious, fresh and tasty.

Coconut Cream Pie. Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks. This Coconut Cream Pie takes a buttery crisp prebaked pastry crust and fills it with a coconut flavored cream. Coconut Cream Pie has to be one of THE best desserts ever, yes I love Oreos and the like but I would always pick this classic dessert any day over all the new trendy ones coming through!

Then, top the coconut cream pie with a little more toasted coconut.

At this point, you can either slice the pie and serve it or refrigerate it until you're ready to enjoy it!

Coconut cream pie is a diner classic, but there's no reason you can't make it at home.

You can cook Coconut Cream Pie using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Coconut Cream Pie

1. It’s 3 cups of milk.

2. It’s 4 of lg egg yolks.

3. It’s 1 cup of sugar.

4. You need 4 Tbl of cornstarch.

5. You need 1 tsp of vanilla extract.

6. It’s 1/4 tsp of salt.

7. You need 1 cup of coconut, divided.

8. You need 1 of 9” pie crust, baked.

9. You need of Meringue.

10. Prepare 4 of lg egg whites.

11. You need 1/4 tsp of cream of tartar.

12. You need 1/4 cup of sugar.

13. Prepare 1/4 tsp of vanilla.

14. Prepare 1/4 cup of coconut; for garnish.

Cover the coconut cream pie with plastic wrap and chill it until the filling is firm.

Layered Coconut Cream Cheesecake Bars - Coconut cream pie and silky cheesecake combine to create a tasty spring dessert idea!

Classic Coconut Cream Pie Recipe (+VIDEO)

Coconut cream pie is one of my favorites to make because it requires little effort, but final outcome is "looks-like-you-worked-on-it-all-day" delicious!

Coconut Cream Pie instructions

1. Line baked pie crust with 1/4 cup coconut.

2. In large, heavy saucepan, heat milk to almost boiling..

3. In small bowl, mix egg yolks, sugar, cornstarch, vanilla, and salt. Pour mixture into hot milk. Cook until thickened. Add remaining coconut. Cool slightly..

4. Make meringue: beat egg whites with cream of tartar until dissolved. Turn mixer to high and beat until stiff peaks form. Add sugar slowly. Add vanilla..

5. Spread meringue on top of hot pie, sealing to the edge of the crust. Top with reserved coconut. Bake meringue at 400 degrees F for 10 minutes, or until meringue browns slightly..

6. ALTERNATIVELY, use toasted coconut for lining pie crust and garnishing..

The individual components of this pie can be prepared.

My husband's all-time favorite dessert is the signature coconut cream pie served at The Capital Grille in Washington, DC.

This is the ultimate Coconut Cream Pie!

It's starts with a buttery flakey pie crust then it's layered with a rich and luscious coconut custard, fluffy whipped cream and finished with toasted coconut. "Coconut cream pie made the old-fashioned way!

Mounds of fluffy coconut-cream cheese whipped cream, creamy coconut custard filling and a crisp buttery pie crust!