Good Morning friends!
It’s time for our Monthly Ingredient Challenge again! Once a month, some of my blogging friends and I all share a recipe starting from the same ingredient! This time around, it’s coconut!
If you’d like, you can check out some of our previous challenges… the past few months we’ve done lemons, bacon and peanut butter to name a few. I was excited when I saw our ingredient this month is coconut because ever since making this pie at Easter time, I’ve *needed* to share it with ya’ll!
Now, before you ask what’s so special about coconut cream pie, I have to tell you that this is the best I’ve ever tasted! My husband often makes cream pies but I have a little confession to make…. we’ve always bought the box mixes from the store for this pie. After making this from scratch now for a few times, I can’t believe we never tried it before! This recipe is not difficult at all and once you try it, you’ll never go back to store-bought!
We had a bunch of company about a month ago and we made a couple of these and they wowed our guests! There was one friend in particular who loves Coconut Cream Pie and declared this recipe a winner! I’m sure you will too!
- 1 cup butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- ¼ to ⅓ cup cold water (Only enough to make a dough form.)
- 2 1/2 cups milk
- 1/2 cup coconut water
- ⅓ cup flour
- ⅔ cup sugar
- •pinch of salt
- 1 cup unsweetened fine coconut
- 3 extra large egg yolks
- 4 tbsp butter
- 2 tsp vanilla extract
- 1 cup whipping cream
- 1 tsp vanilla extract
- 3 tbsp icing sugar (powdered sugar)
- additional toasted coconut for the top
- Using a pastry blender cut butter into flour and salt until mixture resembles a coarse meal.
- Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
- Divide dough into 2 balls. (You can freeze the second ball for another time, or double the filling and make two pies.)
- Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
- Trim and flute the edges as desired.
- Poke some holes in the bottom of the pie shells and bake at 400 degrees F for 12-15 minutes or until golden brown.
- Cool completely before adding the filling.
- In a saucepan, mix egg yolks, coconut water, flour, sugar, salt and coconut.
- Add milk and cook over medium heat until mixture begins to slightly thicken and reaches pudding consistency. The mixture should just be beginning to boil.
- Stir in the butter and vanilla extract.
- Cool for about 20 minutes before pouring into the baked pie shell(s)
- Cool the pie(s) completely for several hours or overnight before adding the vanilla whipped cream.
- For the vanilla whipped cream
- 1.Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.
- This crust will not go soggy and will keep for a couple days in the fridge.
I hope you give this pie a try!
And make sure you check out all the other mouthwatering recipes below!
Linking to these fabulous parties:
Inspire Me Tuesday, Time To Sparkle, On Display Thursdays, Tuesdays At Our Home, Motivational Monday, The Dedicated House, The Makers Link Party, Party In Your PJs, Hit Me With Your Best Shot, Whimsy Wednesday, Moonlight and Mason Jars, Work It Wednesday, Pin Worthy Wednesday, Wednesday Roundup, Artsy Fartsy Link Party, Inspire Me Please, Grace At Home, Creative Collection, Weekend Wind-down Party, Best of The Weekend, Super Saturday, Frugal Crafty Home Blog Hop, Share It Sunday, Talented Tuesdays, Pretty Pintastic Party, Think and Make Party, Something To Talk About, The Creative Circle, Dream Create Inspire,