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PIONEER WOMAN COCONUT CREAM PIE HOW TO
PIONEER WOMAN COCONUT CREAM PIE UPDATE
PIONEER WOMAN COCONUT CREAM PIE PLUS
PIONEER WOMAN COCONUT CREAM PIE FREE

Then, whisk the wet ingredients into the sugar and cornstarch mixture in your saucepan. In a separate bowl, whisk together the half and half, coconut milk, and egg yolks. To make the filling, you’ll start out by whisking together the sugar and cornstarch in a saucepan. Toasted Coconut: I love to really amp up the coconut flavor in the filling with some toasted coconut.

PIONEER WOMAN COCONUT CREAM PIE FREE

Feel free to leave out the coconut extract if you don’t have any though!

Vanilla & Coconut Extract: The vanilla adds a little flavor and the coconut extract adds more coconut flavor.

Butter: You’ll be using three tablespoons of unsalted butter.

The yolks help to create a thicker and richer filling!

Egg Yolks: In my original recipe I used eggs, but this time I swapped it out for just egg yolks.You’ll want to shake it well and whisk it before measuring it out since it can separate in the can. Just make sure to use unsweetened full-fat canned coconut milk for this recipe. Canned Coconut Milk: The coconut milk adds more coconut flavor to the filling.Half & Half: If you don’t have any you can make your own with half heavy cream and half whole milk (hence the name half and half).Cornstarch: This helps to thicken the filling.Sugar: There’s only 1/2 cup of granulated sugar in this coconut cream pie and it’s the perfect amount!.

PIONEER WOMAN COCONUT CREAM PIE PLUS

Prick the sides and bottom a few times with a fork and return to the oven to bake for an additional 15 minutes.įor the filling, you’ll be using sugar, cornstarch, half and half, canned coconut milk, egg yolks, butter, vanilla and coconut extract, plus some toasted coconut.

Bake with the pie weights for 15 minutes, then carefully remove the weights.

Place a piece of foil or parchment paper over the crust, making sure to cover the bottom and the edges, and fill with pie weights.

Once chilled remove it from the refrigerator and decorate the edges.

Transfer the pie plate to the refrigerator to chill while the oven preheats, this will give the dough time to relax and prevent it from shrinking.

Roll out your pie crust, place it in a 9- to 9.5-inch pie plate, fit it into the dish, then trim any excess dough off of the edges.

PIONEER WOMAN COCONUT CREAM PIE HOW TO

I have a simple tutorial for how to blind bake your pie crust here, but here’s a little run-down of how to do it: You can use a store-bought pie crust or my homemade pie crust recipe, either one will work fine! You can also pre-bake your pie crust up to 1-2 days in advance to make it easier. So, make sure to go ahead and fully blind bake the pie crust first. Since the filling is made on the stove top, you won’t be putting the pie back in the oven after you make the filling. The first step to making a homemade coconut cream pie is to fully bake your pie crust. If you love coconut, I think you’re going to love this new and improved recipe! I’ve also reworked this recipe to make it even better, so the filling is much thicker and it’s jam-packed with even more coconut flavor.

PIONEER WOMAN COCONUT CREAM PIE UPDATE

I originally shared this easy coconut pie recipe in 2017, but I wanted to update the recipe with better instructions, step pictures, and more baking tips. So today I want to show you one of my favorite ways to use that toasted coconut, with this Homemade Coconut Cream Pie! On Monday, I shared my post on how to toast coconut. This is the BEST Coconut Cream Pie recipe you will ever try! A homemade pie crust filled with a creamy coconut filling topped with whipped cream and toasted coconut.