This easy-to-make coconut cream pie with a creamy coconut pudding filling and whipped cream. This amazing pie is a crowd favorite.
I am looking for any excuse to make my favorite pie recipe. The lemon pie and triple berry pie would always be favorites but my husband loves the chocolate mousse cheesecake pie. Try one of the coconut cream pie and you’ll never be able to enjoy a store-bought version again!
I grew up in a large family, with a large extended family. We speak like 30 of our cousins, only from the maternal side of the family. Needless to say, every Easter and Thanksgiving includes nearly every homemade pie option under the sun!
I was so used to it that I thought all families had dozens of pie options at the Thanksgiving party. I feel like no matter how many people are at the party, you still have to eat a bunch of pancakes, right? I like to try a small piece of several different types.
The homemade filling is incredible, with perfect texture and flavor that isn’t too sweet. I can’t wait to try it!
° Coconut: 1 cup
Milk: one and a half cups
° Cream: 1 1/2 cups (liquid)
° eggs: 2 pieces (mixed)
° Sugar: three quarters of a cup
° flour: half a cup
Salt: a quarter of a teaspoon
° vanilla: 1 teaspoon
° Biscuit: 2 cups (ground)
° Whipping cream: 1 cup (whipped)
° biscuit: 1 1/2 cup (powder)
Butter: 50g (melted)
* How to prepare:
Oven preheated 175 degrees.
We put the coconut in a tray and put it in the oven for 5 minutes until it turns brown and brown.
Mix the milk, liquid cream, eggs, sugar, flour and salt in a saucepan over the stove, stirring and bring to a boil. Then lower the heat and stir my heart once in a while.
Remove from heat and add a cup of roasted coconut and vanilla.
Mix the ground biscuit with the butter and put it on the pancake plate.
Pour the coconut mixture over the biscuit mixture and place the plate in the refrigerator for 4 hours.
When serving, garnish with whipped cream and the rest of the toasted coconut and serve