Coconut Cream Pie…
Are you a fan? This is always one of our family’s favorites and usually makes an appearance at our Thanksgiving Table and other special occasions. It is easier to make than you might think. I always get rave reviews when I serve it.
I love how professional this pie looks. So you actually look like a better baker than you might really be! If you have a dinner party that needs a fancy dessert…this could be your new go to recipe!
Our other “must have” Thanksgiving Pies are my Grandmother’s Apple Pie Recipe, Pumpkin Pie and my mom’s Pecan Pie recipe. Now, you might be wondering why I am posting Thanksgiving Pie recipes in April…well, for one thing, I forgot to post them back in November…and pie is tasty ANY time of the year…am I right?!
If you haven’t made a pie crust before, you should try my Grandmother’s Pie Crust Recipe. It is so light and flaky and is pretty easy to make. A homemade pie crust tastes so much better than a store bought crust. I share a step-by-step Homemade Pie Crust Tutorial that you can use if you are interested. But, if you are truly pressed for time you can use a store bought pie shell that is already baked and ready to go.
After making your pie crust and fluting the edges (which I discuss in the Pie Crust Tutorial), you will need to poke some holes in the bottom of the crust before baking it. This will help prevent your pie crust from bubbling up.
Line your pie shell with tin foil or parchment paper and then fill the bottom with some dry beans. This will weight the pie crust down so it will hold it’s shape to allow the pie filling to fit properly. Bake your pie shell for 12-15 minutes on 350 degrees until your crust is a nice golden brown. Remove from the oven. Let cool and then remove the parchment paper and the dry beans.
Coconut Cream Pie
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup whipping cream
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
*recipe from allrecipes
You really can’t go wrong with a Coconut Cream Pie! It will be gobbled up quickly so it might be a good idea to make two pies while you are at it! I like to be prepared ;)!
Do you have a favorite pie recipe? Are you more of a cake person or a pie person? I myself, like a little bit of both depending on what I have a craving for. I am a non-discriminating dessert person!
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