Coconut Cream Pie

By ctozzi

This is a 3-step process. Not really extremely difficult, but not really super quick either. I listed a super short version of this recipe at the end, using store-bought components instead of homemade (not that I would recommend store-bought over homemade, but if you’re in a hurry. . . i guess. . .)

The following recipe is written for a 9-inch pie plate. HOWEVER, if you would like to put it in a 9 by 13 rectangular pan, double the recipe!

Ingredients

• For the Crust:
• 1 1/2 1 1/2 1/2 cups flour
• 2/3 2/3 2/3 cups shortening
• 5-7 5-7 5-7 Tbs. cold water (or even . . coconut water. . oooh)
• 1 1 1 ) Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
• 2 2 9-inch 350 15 out on a floured surface, and place in a 9-inch pie plate. Crimp edges. Bake at 350 for about 15 minutes, until lightly golden. Let cool.
• For the Vanilla Coconut Pudding:
• 2 2/3 2 2/3 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
• 1 1 1 egg
• 1/2 1/2 1/2 cup sugar
• 1/4 1/4 1/4 cup cornstarch (don't do the flour substitute, just use cornstarch)
• 1/4 1/4 1/4 tsp salt
• 1 1 1 tsp vanilla
• 1 1/3 1 1/3 1/3 cups sweetened, flake coconut

Details

Adapted from keyingredient.com

Preparation

Step 1

For the Whipped Cream and Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut

1) Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
2) Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.



To Make This Super Fast:
1) Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.
2) Prepare a box of vanilla pudding mix, stir in 1 cup coconut (or more to taste), pour into cooled pie crust. Put in the fridge until chilled.
3) Spread an 8 0z container of Cool Whip on the top.
4) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.