KITTENCAL'S OLD FASHIONED COCONUT CREAM PIE
The filling is easy to make and is cooked in the microwave so no more burnt saucepan bottoms, of coarse you can still make it on top of the stove in a heavy-bottomed saucepan if so desired --- this recipe was developed using cream of coconut only not coconut cream (the two are different) coconut milk may be found in any major grocery store --- prep time includes chilling time but does not include making the pie crust --- plan ahead the pie filling needs to chill about 6 or more hours before topping with the whipped cream, --- you may use a 14-ounce can of coconut milk instead of a 398-ml can, if you cannot find a 14-ounce can use a size almost close to that amount or use 1-2/3 cups.
Provided by Kittencalrecipezazz
Categories Pie
Time 5h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Measure the 398-ml can of coconut milk with the table cream to make 3 cups, then place in a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup for this).
- Add in the eggs and whisk until completely combined with the milk.
- Add in sugar, flour, salt, vanilla and coconut extract (if using) whisk vigorously to combine.
- Place in microwave and cook on HIGH removing about every couple of minutes to whisk (you must whisk vigorously every time removing as the mixture tends to thicken more around the edges of the bowl so it must be blended all together) cook until thickened and smooth, in my microwave it takes about 8 minutes to thicken.
- Pour the filling into baked cooled pie crust; cool for 20 minutes on the counter then place a piece of plastic wrap directly over the cooked filling.
- Refrigerate for 6 hours or until very firm (can leave in the fridge for up to 24 hours).
- In a large well-chilled bowl beat 1 pint (2 cups) whipping cream until just thickened, then add in 2 tablespoons confectioners sugar and continue beating until quite stiff (you may refrigerate the whipped cream until ready to use).
- After pie is cooled remove plastic wrap and top with whipped cream, sprinkle cooled toasted coconut over the whipped cream, serve immediately or chill until ready to serve.
- OPTIONAL; for toasting coconut; set oven to 325 degrees F.
- Place about 1/2 cup coconut on a baking sheet and bake until light golden brown stirring occasionally (about 4-5 minutes, watch closely do not burn as the coconut browns quickly!).
- Sprinkle the toasted coconut on top of the whipped cream.
- Serve and enjoy!
Nutrition Facts : Calories 625, Fat 47.3, SaturatedFat 30.2, Cholesterol 154.4, Sodium 189.6, Carbohydrate 46.5, Fiber 0.8, Sugar 26, Protein 7
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Bilal Abbasi
[email protected]Overall, I thought this was a good recipe. The pie was easy to make and it tasted great. I would definitely make it again.
Chloe Daniel
[email protected]The pie crust was a bit too crumbly for my liking, but the filling was delicious. I think I'll try using a different crust recipe next time.
Azam Zaid
[email protected]This pie was a bit too sweet for my taste, but overall it was still good. I think I'll try using less sugar in the filling next time.
Malia Denny
[email protected]I'm not a big fan of coconut, but even I loved this pie! The filling was creamy and smooth, and the coconut flavor was subtle and not overpowering. I would definitely make this again.
Brialey Salzer
[email protected]This pie is a classic for a reason. It's creamy, coconutty, and absolutely delicious. I love making it for special occasions.
Raja Jan
[email protected]I've been making this pie for years and it's always a hit. The recipe is simple to follow and the pie always turns out delicious. I highly recommend it!
Yusf_ F4
[email protected]This pie is so easy to make and it always turns out perfect. I love that I can use a store-bought crust to save time. The filling is creamy and delicious, and the coconut flavor is just right.
Shaun De mink
[email protected]I made this pie for my husband's birthday and he loved it! The pie was a big hit and everyone kept asking for the recipe. Thanks for sharing!
Yemisi Babatunde
[email protected]This is the best coconut cream pie I've ever had! The filling is so creamy and flavorful, and the crust is perfectly flaky. I will definitely be making this again and again.
MIAN Danial
[email protected]The crust was a bit soggy, but the filling was delicious! I think I'll try using a different crust recipe next time.
Naomi Elisha
[email protected]The pie was a bit too sweet for my taste, but overall it was still good. I would recommend using less sugar in the filling next time.
ripon Hosen
[email protected]I've been looking for a good coconut cream pie recipe and this one is it! The pie was a hit at my last party. Everyone loved the creamy filling and the flaky crust. I'll definitely be making this again soon.
Md Sabbir khan
[email protected]This pie is a classic for a reason! The coconut flavor is amazing and the crust is flaky and buttery. I love that I can make it ahead of time, which makes it perfect for busy weeknights.
Soma Karmamar
[email protected]The pie was easy to follow and turned out delicious! I used a store-bought graham cracker crust and it worked perfectly. The filling was creamy and smooth, and the coconut flavor was just right. Will definitely make this again!
Tahseen M.tahseenkhan
[email protected]This coconut cream pie recipe is a keeper! The custard filling is creamy and rich with flavor, and the coconut crust is a perfect complement. I even impressed my family and friends with my new baking skills. Thanks for sharing this recipe!