Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut cream pie. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking.

Coconut Cream Pie is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Coconut Cream Pie is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have coconut cream pie using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Coconut Cream Pie:

1. Make ready Crust
2. Make ready 1/4 cup Coconut
3. Take 7 tbsp Butter
4. Prepare 45 each Murray Coconut Bars FOUND IN THE COOKIE AISLE
5. Make ready Filling
6. Get 3/4 cup Sugar
7. Take 1/4 cup Sugar for egg whites.
8. Make ready 3 Eggs seperated
9. Get 1/2 tsp pure Vanilla Extract
10. Get 1/4 tsp Imitation Coconut Extract
11. Get 1 3/4 cup Toasted Coconut
12. Prepare 1 tbsp Butter
13. Get 1/4 cup Corn Starch
14. Prepare 2 cup Whole Milk
15. Make ready 1/4 cup Whole Milk to mix with corn starch

On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut. I LOVE LOVE LOVE coconut cream pie. I may just have to make this myself! "Coconut cream pie made the old-fashioned way!

Instructions to make Coconut Cream Pie:

1. Pre heat oven to 400°F. Take coconut cookies and chop into crumbs in a food processor. Combine in deep pie dish with coconut and melted butter. Once well mixed press onto edges and the bottom of the pie plate. Next place in the oven for 10 minutes and then remove and let cool.
2. Place the coconut on a sheet pan making sure to spread out evenly. Place in the oven and bake until they turn a golden brown. Then remove and let sit.
3. In a sauce pan, whisk together 2 cups of milk and 3/4 cups of sugar. Bring to a simmer over medium heat. In a seperate bowl beat the egg yolks together. While whisking the hot milk slowly drizzle in the egg yolk. If you add too much too fast and it doesnt mix well you'll have scrambled eggs. In a small bowl mix the 1/4 cup of milk with the corn starch to make a slurry. Whisk the slurry into the milk mixture. Bring the liquid up to a boil and then reduce to a simmer. You're going to continue to cook until it thickens whisking continuously, about 4-6 minutes. Now fold in the vanilla extract, coconut extract, toasted coconut, and butter. Pour the mixture into the pie crust and let cool completely.
4. With an electric mixer whip the egg whites to soft peaks. Add the remaining sugar and whip until stiff peaks form. Spread the egg whites ontop of the pie and place in the oven until the meringue is golden brown. It took me about 6 minutes, but keep an eye on it.

Coconut cream pie, to be exact! Coconut Cream Pie is a classic dessert for anyone who loves the flavor of coconut. It's similar to my Banana Cream Pie recipe but uses coconut milk and dried coconut in the pastry cream filling to. 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.

So that’s going to wrap it up for this special food coconut cream pie recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!