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Coconut Cream Pie

July 21, 2015 by Judy Lyness 3 Comments

coconut cream pie ginger snap crustIf you are looking for a show stopping, lip smacking dessert your search has ended. This coconut cream pie is to die for. Coconut milk adds to the rich taste of the cream filling while Trader Joe’s Triple Ginger Snaps amps up the flavor of the crust. It’s perfect for summer because the oven is only on for 10 minutes and the favor is to die for. In fact I brought this pie to a barbeque and it disappeared in a flash. Next time I’m going to bring two.

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Coconut Cream Pie

Ingredients

    Crust
  • 35 Trader Joe’s Triple Ginger Snaps (if you don’t have a TJ’s regular ginger snaps are okay
  • 5 T melted butter
  • Filling
  • 1 ½ cups of coconut milk
  • 1 ½ cups of whole milk
  • 2 egg yolks
  • ½ cup sugar
  • 1/3 cup corn starch
  • 1 t vanilla extract
  • 1 ½ cup shredded coconut
  • 1 T butter
  • Whipped Cream
  • ½ cup heavy cream
  • 2 T granulated sugar
  • 1 t vanilla extract
  • ¼ cup toasted coconut to sprinkle on top of whipped cream

Instructions

    Crust
  1. Melt butter
  2. Add ginger snaps to the bowl of a food processor and pulse until fine.
  3. Pour finely ground ginger snaps into a bowl and toss with melted butter until evenly spread
  4. Press into pie pan to form an even crust. I used a deep ceramic pie dish
  5. Bake at 350 for 10 minutes.
  6. While crust bakes place ¼ cup of shredded coconut on a sheet pan and toast.
  7. The crust and the coconut should be done at the same time.
  8. Filling
  9. Place ½ cup of milk into non-reactive sauce-pan. Whisk in corn starch until smooth. Add remaining milk, coconut milk, yolks, sugar and vanilla and whisk until combined and no lumps of corn starch.
  10. Place pot on medium heat and simmer until thick, you must continue whisking the entire time the filling simmers.
  11. Once the filling is thick like pudding stir in butter and coconut until fully incorporated.
  12. By now the pie crust should be cool, add filling to the crust and distribute evenly.
  13. Chill for at least two hours.
  14. Once the pie is chilled, whip the heavy cream, sugar and vanilla until it has firm peeks. Add to a pastry bag with a star tip and pipe the whipped cream in your favorite design. Sprinkle with toasted coconut.
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https://www.mywellseasonedlife.com/coconut-cream-pie/

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Filed Under: Desserts Tagged With: coconute cream pie, ginger snaps

Comments

  1. Christina @ Christina's Cucina says

    July 21, 2015 at 6:13 PM

    This sounds phenomenal, Judy! No wonder it disappeared at the bbq! The only thing I’d do differently is skip the sugar in the cream! haha! 😉

    Reply
  2. Sippitysup says

    July 22, 2015 at 8:25 AM

    This dessert has been on my must make list for sometime. Cream pies can be tricky and this one looks exciting. GREG

    Reply
  3. Cathy | She Paused 4 Thought says

    July 22, 2015 at 1:48 PM

    I love coconut cream pie! And I know your version will be fantastic.

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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