Noshing With the Nolands

Coconut Cream Pie

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The pie guy is at it again with Coconut Cream Pie. The second Ken gets bored into the kitchen he goes. He starts rooting around and finds ingredients and off he goes creating.

There was one pie shell in the freezer and then he found some coconut and that’s how we got coconut cream pie.

Ken was wanting to use the whipping cream also that we have in the fridge, so instead of a traditional meringue topping, we did a lighter than air whipped cream topping.

Coconut Cream Pie with a slice cut on and sitting on a brown serving plate

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This pie was amazing and it got some rave reviews from the neighborhood boys who got to indulge in this for their dessert.

It has got lots of coconut flavor and you could up it even more if you wanted by adding coconut extract to the whipping cream. ENJOY!!!

Slice of Coconut Cream Pie on a brown serving plate with a fork

Yield: 8 Servings

Coconut Cream Pie

Coconut Cream Pie

A lighter than air coconut cream pie!!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp. salt
  • 1 1/2 cups milk
  • 1/2 cup whipping cream
  • 3 egg yolks, slightly beaten
  • 2 Tbsp. butter
  • 1/2 tsp. coconut extract
  • 1 cup sweetened shredded coconut
  • 1 pre-baked 9" pie shell, cooled

Whipped Topping

  • 2 cups whipping cream
  • 1 1/2-2 Tbsp. icing sugar or to taste
  • 1/2 tsp. coconut extract (optional)
  • 1/4 cup toasted sweetened shredded coconut

Instructions

  1. In a medium saucepan combine sugar, flour, and salt. Whisk in the milk and cream over medium heat, continue stirring until the mixture boils and thickens.
  2. Continue cooking for 2 min. longer, stirring. Remove from heat.
  3. Take small amounts of the hot mixture and add it slowly to the egg yolks and then whisk the egg yolks into the hot mixture and continue to cook for 2 min. stirring on medium heat.
  4. Remove from heat and stir in butter. Stir in the coconut and the extract.
  5. Pour into the prebaked pie shell. Place plastic wrap right on top of the custard and refrigerate until cool.
  6. When ready to serve, whip the cream until starting to thicken, add the icing sugar, and extract if using.
  7. Continue to beat until fluffy. Place on top of chilled pie. Sprinkle with toasted coconut.
  8. Recipe adapted from Better Homes and Gardens Pie and Cakes

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 841Total Fat: 52gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 165mgSodium: 464mgCarbohydrates: 89gFiber: 4gSugar: 51gProtein: 9g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

© Ken Noland
Cuisine: American / Category: Dessert

 


Table for 7

Comments

  1. Lynn says

    When do you put the 1 cup of coconut into the pie? I read it several times to be sure I didn’t miss it. This looks so good. Thanks for posting. Will definitely be making this.

    Reply

  7. Lori @ Foxes Love Lemons says

    My husband does this, too! Well, he doesn’t bake, but he’s GREAT at using up little bits of leftovers and random ingredients lurking around. He’s much more creative (or just more willing to take risks) than I am!

    Reply

  12. Michelle says

    Tara,
    Thanks so much for linking up to our Spring/Easter link party! This pie looks amazing! I sure wish my hubby would get in the kitchen to bake when he was bored! Tell Ken it looks amazing 🙂 Coconut is my favorite pie.

    Michelle

    Reply

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