CHOCOLATE COCONUT CREAM PIE FROM SCRATCH: National Coconut Cream Pie Day!

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Crust and now you're talking! The advertisement on the right is from 1953 for "Coconut Cream Dreams -- in Minutes,"  but believe me, take a few more minutes to make your own. It will be 100% better!

The recipe below is from Southern Living and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 teaspoons vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust:
2 cups chocolate wafers (in a pinch use Oreos)
6 tbsp butter

Melt the butter.
Put the chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn.

COCONUT CREAM PIE FROM SCRATCH: National Coconut Cream Pie Day

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Crust and now you're talking! The advertisement on the right is from 1953 for "Coconut Cream Dreams -- in Minutes,"  but believe me, take a few more minutes to make your own. It will be 100% better!

This recipe is from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 teaspoons vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust:
2 cups chocolate wafers (in a pinch use Oreos)
6 tbsp butter

Melt the butter.
Put the chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn.

COCONUT CREAM PIE FROM SCRATCH: National Coconut Cream Pie Day

Today is National Coconut Cream Pie Day! Add a Chocolate Cookie Crust, and you're calling my name! The advertisement on the right is from 1947 for "A Dreamy Creamy Coconut Pie You Can Make At Home-in Minutes," but believe me, take a few more minutes to make your own from scratch, and it will be 100% better!

The following recipe is adapted from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp unsalted butter
1 cup sweetened flaked coconut
1 tsp vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 tsp vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust
2 cups chocolate wafers
6 Tbsp unsalted butter

Melt the butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn. 

HAPPY COCONUT CREAM PIE DAY!

COCONUT CREAM PIE FROM SCRATCH: National Coconut Cream Pie Day

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Cookie Crust, and you're calling my name! The advertisement on the right is from 1947 for "A Dreamy Creamy Coconut Pie You Can Make At Home-in Minutes," but believe me, take a few more minutes to make your own from scratch, and it will be 100% better!

The following recipe is adapted from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp unsalted butter
1 cup sweetened flaked coconut
1 tsp vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 tsp vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust
2 cups chocolate wafers
6 Tbsp unsalted butter

Melt the butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn. 

HAPPY COCONUT CREAM PIE DAY!

Coconut Cream Pie Day! Make it from Scratch!

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Cookie Crust and you're singing my name! The advertisement on the right is from 1947 for "A Dreamy Creamy Coconut Pie You Can Make At Home-in Minutes,"  but believe me, take a few more minutes to make your own. It will be 100% better!

This recipe is adapted from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp sweet butter
1 cup sweetened flaked coconut
1 tsp vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 tsp vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust:
2 cups chocolate wafers
6 Tbsp sweet butter

Melt the butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn. 

HAPPY COCONUT CREAM PIE DAY!

Chocolate Coconut Cream Pie from Scratch

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Crust and now you're talking! The advertisement on the right is from 1953 for "Coconut Cream Dreams -- in Minutes,"  but believe me, take a few more minutes to make your own. It will be 100% better!

This recipe is from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 teaspoons vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust:
2 cups chocolate wafers (in a pinch use Oreos)
6 tbsp butter

Melt the butter.
Put the chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn.