Coconut Cream Pie Recipe

Are you fond of eating sweets? Then you must try the coconut cream pie. I am sure once you taste it, your meals will never end without having this wonderful dessert. Well, what is coconut cream pie? It is a classic dessert, popular throughout the world. It is a single crust pie that is filled with a thickened coconut flavored pudding. It is topped with toasted coconut and whipped cream. Coconut cream pie can be prepared in a variety of flavors by the addition of pineapple or amaretto. You can have coconut cream pie as a snack or as a dessert after the meals. So try following easy-to-make coconut cream pie recipes.

Coconut Cream Pie

Ingredients

1 cup coconut
¼ cup cornstarch
2/3 cup sugar
3 cups milk
1 cup cool whip
2 tsp butter, softened
4 egg yolks, slightly beaten
2 tsp vanilla
½ tsp salt

Preparation

In a saucepan, mix together cornstarch, sugar and salt. Then add milk and cook over medium heat. Stir constantly. Allow it to boil for 1 minute, until the mixture becomes thick.

Add half of the hot mixture gradually into beaten egg yolks. Mix it well. Add this mixture into the remaining half mixture in the saucepan. Boil it for about 1 minute, with frequent stirring.

Remove the pan from heat and add vanilla, butter and ¾ cup coconut to the mixture. Pour the mixture into the shell. Cover with a plastic wrap and refrigerate at least for 2 hours. You should not refrigerate longer than 48 hours.

Remove the plastic and top the pie with remaining coconut and whipped cream.

Banana Coconut Cream Pie

Ingredients

½ cup flaked coconut, toasted
2 medium bananas
1 and 1/3 cup water
3 egg yolks, beaten
3 tbsp cornstarch
2 tbsp butter or margarine
1 can sweetened condensed milk
1 tsp vanilla extract
1 graham cracker crumb crust (6-ounce size)
Lemon juice from concentrate
Whipping cream

Preparation

Dissolve cornstarch in water. Place it in a saucepan and add egg yolks and milk. Mix well and cook the mixture, until bubbly and thick. Remove it from heat and add vanilla and butter. Cool the mixture. Add coconut and keep the filling aside.

Peel bananas and make ¼ inch thick round slices. Toss the banana slices with lemon juice and drain. Arrange the banana slices on the bottom of pie crust. Pour the filling over it and cover. Refrigerate for about 4 hours, until set.

Then top with toasted coconut and whipped cream. You can also use sliced bananas for garnishing.

Traditional Coconut Cream Pie

Ingredients

½ cup of all-purpose flour
3 cups half-and-half (half milk and half cream)
1 pie shell, baked (9-inch size)
¾ cup white sugar
2 whole eggs
1 cup of flaked coconut, toasted (separate ¼ cup for toppings)
¼ teaspoon of iodized salt, or to taste
1 cup of frozen whipped topping, thawed inside the refrigerator
1 teaspoon of vanilla extract

Preparation

In a non-stick pan, mix together eggs, half-and-half, all-purpose flour, sugar and salt. Then slowly boil this mixture over low heat. Keep stirring at regular intervals.

Remove the pan from heat. Then add ¾ cup of coconut flakes and vanilla extract. Mix it well. Keep it aside to cool.

Spread coconut mixture over the bottom of pie shell. Refrigerate for about 2-4 hours, until firm.

Top the chilled pie with whipped cream and sprinkle remaining ¼ cup of coconut flakes.