Slightly beat the 3 egg yolks in a small bowl. Over medium heat, stirring constantly, cook until thickened. In a large saucepan, scald the milk. Combine the sugar, flour, and salt in a bowl and then gradually whisk the dry mix into the scalded milk.ģ. Have baked 9-inch pie crust shell ready.Ģ. Don’t take my word for it, try this Homemade Coconut Cream Pie recipe out for yourself!ġ 9-inch pie shell, baked (click here for the perfect flaky pie crust recipe)ġ. After all this time, I have finally come up with the perfect combination. A rich, buttery, flaky pie crust is the only way I like it. It can’t be so thick that it overpowers the rest of the pie. Of course the crust needs to be a nice compliment to the pie filling and not take over the show. I like it to be thick and creamy with a hint of vanilla. The cream on top needs to be sweet, but not so sweet you get an instant sugar headache with the first bite. We can’t have the coconut overpowering the rest of the pie now can we? So it needs to have the perfect balance of coconut and cream. I want my coconut cream pie to have a silky smooth coconut custard with sweet coconut flakes throughout. Finally after many many failed attempts, I found one that meets all of my requirements. Homemade Coconut Cream Pie is one of my favorite cream pies. When I bake a pie, I have certain requirements that the pie has to meet if I am going to keep the recipe around. This recipe is so simple and easy that anybody can make it! Remove from oven and cool.Homemade Coconut Cream Pie is one of the best recipes out there for pie! The made from scratch coconut custard is rich and creamy with sweetened coconut flakes sprinkled throughout. Add crumbs to pie plate and spread evenly across the bottom and halfway up sides, pressing firmly.ĥ. Add butter and honey and pulse to combine.Ĥ. With this method, add crumbs to mixing bowl. You can also place crackers in ziplock bag and roll with rolling pin. Place graham crackers in food processor and grind into crumbs.
My recipes coconut cream pie cracker#
My recipes coconut cream pie free#
Coconut Cream Pie with Gluten Free Graham Cracker Crust
This pie was amazing! Not overly sweet, light and balanced with great flavors. Now, to put the pie together, chill and complete the topping. This really enhanced the coconut cream flavor, greatly but still keeping it light. I also used coconut milk instead of the half and half or milk. I used organic coconut, which isn’t sweetened like regular flake coconut. Since I felt I was on to something good, I decided to experiment with other ingredients. The true test was waiting for it to cool and after chilling overnight. After baking the crust, it was so soft and almost resembled a dough crust, but darker. For my first attempt, I wanted to substitute the honey instead of the white sugar. I have been using more local raw honey in my recipes. I wanted to put a little twist to the crust. I knew Three Bakers made delicious graham cracker snackers, so I would just use these, for my recipe. Well, I did say “almost”, but he certainly had no problem polishing off the plate.īeing gluten free, I didn’t want to mess with a dough crust, which I have always used. He would almost want to help me make it when he found out it was on the menu for dessert that evening. I remember it being my husband’s ultimate favorite. It has been years since I made a coconut cream pie. What a delight it was to make this scrumptious pie.