Monday, April 20, 2015

Coconut Cream Pie

Say hello to our Easter pie. It came a few weeks late but we were still happy to dig right in.  After the success of the banana cream pie I wanted to make a coconut version. I <3 coconut.="" font="" nbsp="">

We had a rough week the last few days as Miss Olivia came down with a cold.  Sick babies are the most awful thing ever.  You want to help them so much but you cannot make it go away. I know this feeling won't get easier as she grows but oh my. I am not sure if my heart can take it.  

We had stuffy nose galore and both mommy and daddy spent the night staring at her to see if she was still breathing.   I now only refer to myself in the third person as mommy. Mr. J is officially daddy.  Is this going to continue till she is in college? Not that I mind too much.

Any how this pie got us through. Lots of pie.  I might have single-handily eaten 3/4 of the pie. 

I think the cure for parents during times of sickness is pie.  The grab a big spoon and throw it in a bowl kind of serving.

For all others this pie is still good. Add it to the list for Easter next year but you will want to make it sooner. 

Coconut Cream Pie

by Emily Morris
Prep Time: 30 minutes
Cook Time: 15 minutes
Keywords: bake dessert coconut pie
Ingredients (serves 6-8)
    For the Graham Cracker Crust:
    • 1 1/2 cup crushed graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    For the Coconut Filling:
    • 5.1 ounce box instant vanilla or coconut pudding
    • 15 ounce can cream of coconut
    • 1/2 cup coconut milk
    • 12 ounces cream cheese, softened
    • 2 cups heavy whipping cream
    • 1 teaspoon vanilla extract
    • 3 tablespoons sugar
    • 1 cup toasted coconut
    For the graham cracker crust:
    In a small bowl, combine the crumbs and sugar; add butter and blend well.
    Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
    Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

    For the pie:
    Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. The coconut cooks extreme fast in a matter of seconds it will go from white to burnt black.
    Place the instant pudding mix in a medium bowl. Add the cream of coconut and milk. Whisk for 1-2 minutes until well combined. Refrigerate until ready to use.
    Using an electric mixer, whip the heavy cream with 1 tsp vanilla and 3 Tbsp sugar. Be sure the cream is whipped till stiff peaks. Transfer to another bowl, cover and refrigerate.
    Beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
    Finally fold in half the whipped cream. Carefully mix until smooth.
    Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour or overnight.
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    1 comment:

    1. ohhh the poor baby!!!! I hope she gets better soon!

      and this pie looks completely perfect and like just the sort of comfort food you need!


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