husband Approved!
Lo LOVES pie! And we mean LOVES! He especially loves cream pies like today’s coconut cream pie recipe (one of his all-time favs!) The tropical flavors make it perfect any time of the year, but we typically make it at Thanksgiving (along with all the other classic pie recipes). The prep for this pie is actually really simple! The filling whips up in only 15 minutes, and then it just needs to chill – so easy! For more of Lo’s favorite cream pies, check out our: Chocolate Cream Pie, Banana Cream Pie and Sugar Cream Pie.
Ingredients
PREP TIME: 15 minutes
CHILL TIME: 3 hours
Coconut Pudding
2⅔ cups whole milk – Whole milk or half and half creates the creamiest texture, but 2% can be used in a pinch. 1 egg – Room temperature eggs incorporate best. ⅔ cup sugar ¼ cup cornstarch ¼ teaspoon salt 1 teaspoon vanilla extract – or add ½ teaspoon almond along with the vanilla 1⅓ cups sweetened coconut flakes 9-inch baked pie crust – use homemade or store-bought pie crust.
Whipped Topping
1 cup heavy whipping cream 2 tablespoons sugar ½ teaspoon vanilla extract – or add ½ teaspoon almond along with the vanilla 1 cup coconut flakes
How to Make Coconut Cream Pie
Prevent a soggy crust. Add a barrier between the crust and the filling. Brush lightly beaten egg whites on the crust before baking, or sprinkle graham crackers or cornflake crumbs over the crust before adding the filling. Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video
