A while back, I asked fans on Facebook about their favorite kinds of pie. And as it turned out, Coconut Cream Pie ranked right up there, as did other Thanksgiving Pies found here 😉 So of course, I just had to share with you my recipe for Coconut Cream Pie!
This recipe starts with your favorite cookie crumbs for the crust. I’m a fan of shortbread cookies, so that’s what I used here – but you could just as easily use Pecan Sandies, sugar cookies or even chocolate wafers.
The delicious custard comes together by combining sugar, cornstarch, coconut milk, regular milk, butter and vanilla and cooking in a saucepan on the stove top. And the sweetened coconut gets toasted till lightly browned in the oven. Heavy cream and powdered sugar are whipped until stiff peaks hold, and the whole thing gets assembled into these little things of beauty.
Whether you want to make one Coconut Cream Pie in a temp-tations 9″ pie dish, or four in these adorable mini pie dishes, you, your family and friends will love the creamy, delectable goodness of this recipe. And how perfect that you can make them ahead of time, and then serve at your Thanksgiving dinner.
Get the Coconut Cream Pie recipe now.