Foolproof Coconut Cream Pie

12
Jolene Habeck

By
@josephine9255

For those people who love cream pies, this is a sure fire hit. Never fails!

Blue Ribbon Recipe

This is a simple coconut cream pie recipe everyone will enjoy. The melted marshmallows firm up when cooled. They help to hold the pie together when folded into the cream. Once chilled, it's a fluffy, creamy, and super dreamy coconut cream pie. Make sure to chill the pie until just cool. If it's chilled too long, it will be too firm and hard to fold in the whipped cream. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
8
Prep:
35 Min
Cook:
10 Min

Ingredients

  • 6 oz
    cream of coconut
  • 1 pkg
    mini-marshmallows
  • 1/4 c
    milk
  • 2 1/2 c
    shredded coconut
  • 2 c
    heavy cream, whipped
  • 1
    pie crust shell, baked, lighly brown

How to Make Foolproof Coconut Cream Pie

Step-by-Step

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

Printable Recipe Card

About Foolproof Coconut Cream Pie

Course/Dish: Pies
Collection: Holiday Baking



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