Coconut Cream Pie

Coconut Cream Pie
Coconut Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Recipe:

  • Crust:

  • 1 1

    1 cup Graham Cracker crumbs

  • 1 1

    1 tbsp sugar

  • 4 4

    4 tbsp unsalted butter, melted

  • Filling:

  • 1 1

    1 can (13.5 oz.) coconut milk

  • 1 1

    1 can (14 oz.) sweetened condensed milk

  • 5 5

    5 egg yolks

  • 2 2

    2 tbsp sugar

  • 1/4 1/4

    1/4 tsp salt

  • 3 3

    3 tbsp cornstarch

  • 1-1/2 1-1/2

    1-1/2 tsp vanilla extract

  • 1/2 1/2

    1/2 cup coconut flakes (store-bought)

  • Garnish, optional – Toasted sweetened coconut flakes (toast in a dry pan on the stovetop, low heat. Keep an eye on it, stir it once in while until most of it are golden brown in color, take it off the heat, set aside).

  • Recipe:

  • Crust:

  • 1 1

    1 cup Graham Cracker crumbs

  • 1 1

    1 tbsp sugar

  • 4 4

    4 tbsp unsalted butter, melted

  • Filling:

  • 1 1

    1 can (13.5 oz.) coconut milk

  • 1 1

    1 can (14 oz.) sweetened condensed milk

  • 5 5

    5 egg yolks

  • 2 2

    2 tbsp sugar

  • 1/4 1/4

    1/4 tsp salt

  • 3 3

    3 tbsp cornstarch

  • 1-1/2 1-1/2

    1-1/2 tsp vanilla extract

  • 1/2 1/2

    1/2 cup coconut flakes (store-bought)

  • Garnish, optional – Toasted sweetened coconut flakes (toast in a dry pan on the stovetop, low heat. Keep an eye on it, stir it once in while until most of it are golden brown in color, take it off the heat, set aside).

  • Recipe:

  • Crust:

  • 1 1

    1 cup Graham Cracker crumbs

  • 1 1

    1 tbsp sugar

  • 4 4

    4 tbsp unsalted butter, melted

  • Filling:

  • 1 1

    1 can (13.5 oz.) coconut milk

  • 1 1

    1 can (14 oz.) sweetened condensed milk

  • 5 5

    5 egg yolks

  • 2 2

    2 tbsp sugar

  • 1/4 1/4

    1/4 tsp salt

  • 3 3

    3 tbsp cornstarch

  • 1-1/2 1-1/2

    1-1/2 tsp vanilla extract

  • 1/2 1/2

    1/2 cup coconut flakes (store-bought)

  • Garnish, optional – Toasted sweetened coconut flakes (toast in a dry pan on the stovetop, low heat. Keep an eye on it, stir it once in while until most of it are golden brown in color, take it off the heat, set aside).

Directions

Spray pans with non-stick spray. Mix Graham crumbs, sugar and melted butter with a fork. Divide and press on the bottom and up the sides of pans. Keep in the freezer while you mix the filling. ( or use a 7" springform pan) In a medium bowl whisk to combine all filling ingredients. Strain into a measuring cup or another bowl. Add in 1/2 cup of sweetened coconut flakes. Equally divide in prepared pans, cover with foil. Put 1 cup water in the pot of Instant Pot. Put trivet on top. Arrange mini pans on top, 2 in each layer side by side. Secure the lid, turn knob to Sealing. Press Manual function 10 minutes, ( 25 minutes if using 7" pan) Natural Pressure Release 12 minutes. Turn knob to Venting to release all pressure. Open the lid, carefully transfer pans on cooling rack, let it cool before transferring in the refrigerator to chill overnight before serving. Whipped Cream Frosting 1 cup heavy cream, cold 3-4 tbsp powdered sugar, sifted. It depends on how sweet you want it. 1/2 tsp pure vanilla extract Put heavy cream, powdered sugar and vanilla extract in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium to medium high until stiff, but not dry. You may pipe on top of pie with rosettes or just spread some on top, you may also serve it on the side. Garnish with toasted coconut flakes, sprinkled on top. Serve chilled.

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