Recipe: Yummy Coconut Custard Cream Pie

Coconut Custard Cream Pie. What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. If this didn't work out, I was going to I also used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle.

Coconut Custard Pie can be served either cold or warm. This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. You can have Coconut Custard Cream Pie using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Coconut Custard Cream Pie

1. Prepare of Crust:.
2. Prepare 24 of Graham cracker squares, crushed into crumbs.
3. You need 1/3 cup of melted butter.
4. Prepare of Filling:.
5. It's 2 1/4 cups of toasted coconut.
6. You need 1/3 cup of flour.
7. It's 1/3 cup of sugar.
8. You need 1/2 tsp of salt.
9. Prepare 2 cups of milk (I used unsweetened coconut milk).
10. You need 4 of egg yolks.
11. Prepare 1 tsp of vanilla.
12. You need 2 tsp of almond extract.
13. Prepare 1/2 Tbs of butter.

This coconut cream pie recipe features a creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. But coconut cream pie isn't *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought. Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.

Coconut Custard Cream Pie instructions

1. In large sauce pan toast coconut over very low heat, stirring VERY often. Very careful not to burn! Set coconut aside..
2. Mix butter and crumbs and press into 9" pie shell and set aside..
3. In same sauce pan, add flour, sugar, salt and milk. Separate eggs and put whisked yolks into bowl..
4. Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute..
5. Temper eggs (whisking yolks constantly as you slowly add about half the hot milk mixture).
6. Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly..
7. Turn off heat and add extracts, butter, and just 2 cups of the toasted coconut (save 1/4 cup for garnishing the pie)..
8. Mix thoroughly and pour into pie crust, top with remaining toasted coconut..
9. Place pie on wire wrack and cool. Chill in fridge 2-4 hours or over night. Serve with whipped cream..
10. To make it chocolate, add 4oz dark or semi-sweet chocolate into the flour/milk mixture before cooking. You can also toast some sliced almonds for the filling and/or garnish..

How To Make Coconut Cream Pie. This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware. Made with coconut cream and coconut milk! Mounds of fluffy coconut-cream cheese whipped cream, creamy coconut custard filling and a crisp.