I made it three times. First was as the recipe states, second was with 1 c. coconut milk and 2 c. half and half. Then the third time I did it, it came out the best! I used 1 whole can coconut cream, then enough half and half to make it all up to three cups. I used three egg yolks instead of 2 eggs. I used a whole package of the frozen coconut in the pie, and then flaked, sweetened (toasted) coconut on top. I also used 1/2 c. corn starch in place of the flour. My family raved about this and it is going in my tried and true recipe book!!
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Planning to surprise your best friend with her favorite homemade coconut cream pie for a birthday, but you are having a hard-luck finding the perfect recipe for it? Well, no need to be disappointed. Making a delish coconut cream pie is not a very difficult task so do not stress out! We have for you the perfect creamy dreamy recipe of coconut pie that no one can keep hands off until its last bite.
Like a traditional coconut cream pie, this pie also has a custard-like base, topped with whipped cream and toasted coconut. The following recipe is absolutely the best I have tasted so far. For a fact, you would not want to order this dessert from a restaurant any more if you’ve tasted it. Yes! The recipe results are that devouring. Especially, if you a coconut lover, this recipe will throw you off your taste buds off guard and satisfy your all-time cravings.
[penci_recipe]
Leave a Comment