- #Coconut cream pie cracker#
- #Coconut cream pie full#
Our version is super easy since it starts with a refrigerated pie crust. My husband loved it, said it was the best pie ever.Coconut seems to be everywhere these days, but we still love the classic coconut cream pie the best.
#Coconut cream pie cracker#
can of Fat Free Evaporated Milk used 1 – 13.5 oz can of Lite Coconut Milk exchanged sugar for ½ cup Splenda, and poured it all into a homemade graham cracker crust made with Splenda. “This is a great recipe but I wanted to make it with less fat and sugar I am Diabetic. One of our dear readers, Karen, adapted this Coconut Cream Pie recipe to make it more diabetic-friendly. If you prefer meringue to whipped topping, this works beautifully on the Coconut Cream Pie. For a quick and easy meringue recipe, see our Lemon Meringue Pie.
When making the whipped topping, place heavy cream in a medium bowl and use an electric mixer or hand mixer to whisk the cream, powdered sugar, and coconut extract until stiff peaks form.Ī delicious variation on this recipe is to top the coconut cream layer with meringue instead of whipped topping. It’s worth every single minute of prep time, I promise! This Coconut Cream Pie takes a little time to put together, as well as at least two hours of refrigeration time for the pie to set. These tips will make your coconut pie sing! It does have some time in the refrigerator to setup, become thicker, and have a little jiggle to it. You will love how quickly this creamy coconut pie comes together. Coconut extract – Add in a hint of flavor that will take this pie to the next level!. This will help sweeten and thicken the topping. Powdered sugar – Between a quarter to a half cup, to taste. Whipping cream – The kind you have to whip yourself, not the pre-made frozen stuff! Find the heavy whipping cream where you get the half and half, in the milk aisle. This coconut pie is not complete without this creamy topping! The topping is what makes this cream pie so delicious! It is light and tasty in every bite. Coconut extract – If you can’t find coconut extract, you can always substitute vanilla extract. Toasted shredded coconut – You can use unsweetened coconut flakes for the pie filling and maybe sweetened coconut for the topping. At first it creates a crumbly texture but them makes a smooth and thick pudding like substance. 
Cornstarch – This is known to be a thickener. Eggs – These eggs will bind the pie filling together and create a custard filling. Find canned coconut milk in the Asian foods aisle at the store. Coconut milk – A little less than one can is needed for this recipe. Half and half will give you the creamy pie you want. This is one recipe where you should not substitute whole milk or any other milk. Half and half – You can find this in the milk section of the grocery store. Here’s what you need for the rest of the pie: Or, give yourself a break and buy a crust at the store. Try our homemade Perfect Pie Crust or our Perfect Graham Cracker Crust recipes. For this recipe you can either use a regular pie dough crust or a graham cracker crust. This pie is perfect for a family gathering or Easter dinner. Even a pie making novice can put this pie together and everyone will think you put more time into it than you actually did. Homemade pie always tastes best, and that couldn’t be more true with this recipe. This pie is so much better than anything you can get at a store! 
#Coconut cream pie full#
The rich and creamy texture is full of coconut flavor. The coconut custard filling is made from scratch (no pudding mixes here!) and it makes all the difference. This Coconut Cream Pie recipe is by far the best I have ever had. Frequently Asked Questions about Coconut Cream Pie.Coconut Cream Pie with Less Sugar Option.
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