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BEST COCONUT CREAM PIE RECIPE PLUS

However, I skipped this ingredient because cornstarch does a stellar job at thickening the filling without the need for flour. Many coconut cream pie recipes add flour to the filling. Be sure to use good quality, pure vanilla extract – it makes all the difference! Vanilla extract enhances the other flavors.If you prefer a super silky custard, omit the shredded coconut. You can use sweetened or unsweetened flaked coconut. Flaked coconut adds some bite and texture to the filling.Butter imparts a rich, velvety mouthfeel and helps to stabilize the coconut custard cream.Use the extra egg whites to make these cute meringue kiss cookies. Eggs + yolks: The recipe calls for 2 eggs and 2 egg yolks, which make the filling lush and rich.

Cornstarch helps to bind the filling together.I recommend Nestle/Carnation, Milk Maid, or Eagle Brand. You need one 14-oz can of full-fat condensed milk. Sweetened condensed milk lends the custard sweetness and velvety smoothness.You need a 13.5 oz / 400 ml can full-fat unsweetened coconut milk, not coconut cream. Coconut Milk infuses every bite with delicious coconut flavor.And because we cook the yolks, you don’t have to worry about eating raw eggs.

BEST COCONUT CREAM PIE RECIPE PLUS

Moving on to the incredible coconut custard filling! It’s a double threat made with coconut milk and flakes plus condensed milk.

Melted butter helps to hold the crumb mixture together and gives the crust a nice buttery flavor.

Coconut flakes: The great thing about using a pressed crust is that you can get some coconut into the crust really easily.

You can also use vanilla wafers, graham crackers, or digestive biscuits.

Shortbread cookies make up the base of the crust.

It’s soooo good and crunchy! Here is what you’ll need: I recommend trying Cyna’s easy 3-ingredient pie crust.īut as an avid coconut lover, I wanted coconut goodness in every bite and decided to create a coconut shortbread crust. Some coconut cream pie recipes call for regular pie crust and you can totally go down the route. Check out the recipe card at the bottom of the page for specific measurements. Don’t let the ingredient list scare you! Most of the items are probably already in your pantry and fridge.