Coconut Cream Pie

Happy Valentine’s Day! I haven’t had a chance to make any heart-shaped treats today but I did make a delicious Coconut Cream Pie this weekend! The pie had the most perfect hint of coconut flavour and all the rest was just creamy homemade whipped cream goodness. I totally had 3 servings of this pie, it was impossible not to!  The only thing that I messed up on was not letting it chill long enough.  It ended up being more like a sloppy pudding pie, but it still tasted fantastic!  The toasted coconut is an essential, do not skip on this!

What are you lovelies doing for Valentine’s Day? 

Coconut Cream Pie 

Ingredients: 

Filling:

1 package coconut pudding mix (I used Shirriff)

2 cups coconut milk (1 can = 2 cups)

1 cup whole milk

½  cup toasted coconut

Whipped Cream:

1 cup heavy whipping cream

2 tbsp sugar

¼ tsp coconut extract

Crust:

1  ½ cup graham cracker crumbs

6 tbsp melted butter

Directions

1. Preheat oven to 350 degrees.
2. Combine graham cracker crumbs and melted butter in a bowl and stir until combined.  Pour mixture into a pie dish and press firmly. Bake crust for about 10 minutes and let it cool completely.
3. In a small saucepan over medium heat, combine pudding mix, coconut milk and whole milk and whisk until thick, about 5 minutes.
4. Add in the toasted coconut and stir for about 1 minute. (save about 2 tbsp to sprinkle on top pie)
5. Remove pudding from heat and let cool completely
6. In the bowl of an electric mixer pour the cream and beat on medium for about 3-4 minutes until the cream begins to thicken. Add in the sugar and extract and continue to beat until stiff peaks form. You can do this by hand with a whisk; adjust your beating time (add on another 5-8 minutes).
7. Pour cooled pudding mixture on top of the pie crust and spread evenly with a spatula. Pour the whipped cream on top and spread out evenly.  Garnish with toasted coconut and let chill in the fridge for 2 to 3 hours or until firm.

Happy Valentine’s Day! I haven’t had a chance to make any heart-shaped treats today but I did make a delicious Coconut Cream Pie this weekend! The pie had the most perfect hint of coconut flavour and all the rest was just creamy homemade whipped cream goodness. I totally had 3 servings of this pie, it was impossible not to!  The only thing that I messed up on was not letting it chill long enough.  It ended up being more like a sloppy pudding pie, but it still tasted fantastic!  The toasted coconut is an essential, do not skip on this!

What are you lovelies doing for Valentine’s Day? 

Coconut Cream Pie 

Ingredients: 

Filling:

1 package coconut pudding mix (I used Shirriff)

2 cups coconut milk (1 can = 2 cups)

1 cup whole milk

½  cup toasted coconut

Whipped Cream:

1 cup heavy whipping cream

2 tbsp sugar

¼ tsp coconut extract

Crust:

1  ½ cup graham cracker crumbs

6 tbsp melted butter

Directions

1. Preheat oven to 350 degrees.
2. Combine graham cracker crumbs and melted butter in a bowl and stir until combined.  Pour mixture into a pie dish and press firmly. Bake crust for about 10 minutes and let it cool completely.
3. In a small saucepan over medium heat, combine pudding mix, coconut milk and whole milk and whisk until thick, about 5 minutes.
4. Add in the toasted coconut and stir for about 1 minute. (save about 2 tbsp to sprinkle on top pie)
5. Remove pudding from heat and let cool completely
6. In the bowl of an electric mixer pour the cream and beat on medium for about 3-4 minutes until the cream begins to thicken. Add in the sugar and extract and continue to beat until stiff peaks form. You can do this by hand with a whisk; adjust your beating time (add on another 5-8 minutes).
7. Pour cooled pudding mixture on top of the pie crust and spread evenly with a spatula. Pour the whipped cream on top and spread out evenly.  Garnish with toasted coconut and let chill in the fridge for 2 to 3 hours or until firm.