Coconut Cream Pie

Ingredient List

1 9 inch Pie Crust

2 C Milk

2/3 C Heavy Cream

2/3 C Sugar

1 Egg

1/4 C Cornstarch

1/4 Tsp. Salt

1 Tsp. Vanilla

2 Drops Almond Flavoring (about 1/16 tsp.)

1 1/3 C Sweetened Flaked Coconut

Whipped Cream, Optional

2 C Toasted Coconut

Coconut is one of my absolute favorite things in the world! There was a time in my life that coconut was everything! This pie will fulfill anyone’s craving for coconut. It is so fast to make as well, plus super easy!

I start by making the pie dough. You can either buy a 9 inch pie dough already made, or you can be adventurous and make this dough from scratch! Once you get the dough in the pie plate, poke some holes in it with a fork. This will allow the dough to cook flat and release any air under the dough.

You want to cook the pie dough according to the instructions. Allow the pie dough to cool completely.

While the dough is baking and cooling it is time to start on the filling. I use a medium sauce pan on the stove. DO NOT TURN ON THE STOVE YET! Add the milk, cream, egg, vanilla and almond flavoring. Mix everything until it is well incorporated.

In a separate bowl you want to combine the cornstarch, sugar, salt and coconut. Mix everything really well.

Add the dry ingredients into the pan on the stove and mix everything really well. Now you can turn the stove on. Whisking the mixture, turn on the stove to a medium heat. You don’t want the mixture to burn or be lumpy, so be sure to keep stirring.

The mixture will come together and be a nice thick consistency. Once you get the mixture to the thickness that you desire, turn off the heat and allow the pie filling to cool.

While the mixture is cooling you can toast 2 cup of coconut. It is super easy. You just place the sweetened coconut in a skillet on the stove. Stir the coconut continuously until it is toasted to your liking. It is literally that easy. Coconut and pan! That’s it!

Once the pie filling and dough are cooled, you can pour the filling into the shell. I then move the pie into the fridge for 2 hours to help the filling set up.

Top with whipped cream and some toasted coconut and enjoy!