Fool Proof Coconut Cream Pie Recipe

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Fool Proof Coconut Cream Pie

Debi Heyn

By
@debiheyn

I got this from one of my favorite single gals from Uptown Ward, when it was in exsistance!!! Thanks Jolene!


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Prep:

35 Min

Cook:

10 Min

Ingredients

6 oz
cream of coconut
1 pkg
marshmellows (mini or regular)
1/4 cup
milk
2 1/2 cup
shredded coconut
2 cups
heavy cream, whipped
1
pie crust shell, baked lightly brown

Directions Step-By-Step

1
set up a double boiler
2
to the double boiler add the first three ingredients, cream of coconut, marshmellows, and milk. Melt together. Mixture may be foamy.
3
Add 2 cups of coconut to the now melted mixture. Place mixture in the fridge until cool.
4
While the mixture is cooling, toast the remaining coconut on a cookie sheet in the oven, 375 degrees. Watch closely. Once it starts to turn golden brown, take it out! It will burn quickly!
5
Take the cooled mixture out of the fridge and stir. Fold in the 2 cups of whipped heavy cream (stiff), until completely incorporated. Put completed mixture into the pie shell. (there may be some left over)
6
Top with toasted coconut. Chill at least 6 hours.

About this Recipe

Course/Dish: Pies
Hashtag: #coconut