I love those recipes that we all grew up with, they are just too good to miss out on.
\nMy sweet husband made this pie for me {it was the first time he had ever made a PIE!!!} and he knocked it out of the park I tell you. Knocked it out of the park! So, if you are looking for the best coconut cream pie ever, this is the one. This is the recipe you need to make. Because seriously, it was hands down the best coconut cream pie I have ever had {and I\u2019ve had a lot of pies over the years}.<\/p>\n
Life. It\u2019s so much sweeter when there\u2019s dessert.<\/p>\n
Have a wonderful day everyone,
\nTo Make this Recipe You\u2019 Will Need the following ingredients:<\/p>\n
INGREDIENTS:<\/strong> 1 cup shredded sweetened coconut.<\/p>\n 1 1\/2 cups half and half.<\/p>\n 1 cup white sugar.<\/p>\n 1\/2 cup cornstarch.<\/p>\n 5 egg yolks.<\/p>\n 100 g cream cheese.<\/p>\n 1 tsp pure vanilla extract.<\/p>\n 1 tsp coconut extract.<\/p>\n 1 can coconut milk.<\/p>\n A pinch of salt.<\/p>\n Directions:<\/p>\n Continue Reading in next page<\/strong><\/em><\/p>\n STEP 1:<\/p>\n I combined milk, 1 cup half and half, sugar and salt, in a medium saucepan. I put the mixture over medium heat, stirring occasionally. In a medium bowl, I beat egg yolks with warm milk, whisking constantly. STEP 2:<\/p>\n I mixed egg yolks mixture with cornstarch mixture into a saucepan. I cooked for 3 minutes. STEP 3:<\/p>\n I poured the batter into the baked pie crust, and I put it in the refrigerator to chill for 2 hours.<\/p>\n FOR TOPPING I USED:<\/p>\n 1 cup frozen whipped topping, thawed and shredded sweetened coconut.<\/p>\n SERVE IT AND ENJOY.<\/p>\n\n
\n1 pre-baked pie crust.<\/p>\n
\nI use another small mixing bowl, I whisked together 1\/2 cup half and half and cornstarch until well blended.<\/p>\n
\nI add cream cheese, coconut extract, and vanilla extract.<\/p>\n