I also added shredded coconut to the filling. It was creamy, set up well, and had excellent coconut flavor. The filling was a great compliment to the crust. I made a different crust using 15 gingersnaps, 6 graham crackers, roughly 8 oz of melted butter, 1/4 C shredded coconut, sugar to taste and a dash of nutmeg. I used this recipe for the filling and everyone loved it.
#COCONUT CREAM PIE RECIPE EASY HOW TO#
See The Full (Printable) Recipe Card Below For How To Make Creamy Coconut Cream Pie. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Scoop the filling into the cooled pie crust.Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Then beat the cream cheese until light and fluffy. Transfer to another bowl, cover, and refrigerate. Using an electric mixer, whip the heavy cream with vanilla and sugar.Cover tightly and shake until well combined. For the Filling: Place the instant pudding mix in a large glass jar or plastic air-tight container.DO NOT take your eyes off the coconut while it’s in the oven. Spread the coconut out onto a baking sheet.Then carefully remove the foil and weights. Fill the foil with ceramic pie weights, or dried beans. Place a large piece of foil over the pie shell and gently shape it over the dough. You can do this with a fork or with your fingers. Turn the edges underneath and crimp the edges to seal. Don’t stretch the pie crust, but gently move it into the center of the pie pan. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie plate pan. Once chilled, roll the dough out on a floured work surface, into a 14-inch circle. Dump the dough onto a piece of plastic wrap and form into a disk. One tablespoon at a time, pulse in the chilled coconut rum (not the ice cubes) until it clumps together. It should resemble oatmeal or little pellets. Then add the cold butter to the flour mixture and pulse until it’s finely chopped and mixed into the flour. Pour a couple of ounces of coconut rum over ice to chill. Then add the flour and salt and pulse again. Place shredded coconut in the food processor. For the Crust: Cut the butter into small cubes and place it in the freezer to make sure it’s very cold.Coconut Milk – or cow’s milk (Whole milk).Coconut Cream Pie Recipe Ingredients For the Coconut Crust:
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