This Coconut Cream Pie Recipe is based on reader requests. Outrageously addictive Coconut Cream Pie, just in time for summer parties! Fluffy, creamy, and oh-so coconutty.
A few months back, I posted this fluffy banana cream pie recipe and had so many questions about how to turn it into a coconut cream pie, that I thought I better come up with an anwser.
See how this works? You demand, I deliver. *wink*
Of course this was no trouble for me. I adore all coconut cream recipes and was happy to oblige.
I would say coconut cream pie is in my blood.
For years I’ve witnessed my mother order this lavish dessert every chance she gets. I love watching her face light up when she notices coconut cream pie is on the menu.
In a moment, her years of wisdom melt into childlike delight, and I suddenly picture her as a little girl sitting on a kitchen stool in gingham and pincurls, waiting for my granny to serve up her favorite treat.
That’s the power of a good pie.
Nostalgic and homey, yet somehow possessing the very essence of luxury.
This coconut cream pie is no exception. Airy cream filling delicately kissed with coconut. Rich buttery coconut speckled pie crust, pillows of fresh whipped cream, and showers of toasted coconut.
Simple, yet extravagant.
I’m getting dizzy with excitement just thinking about it!
This coconut cream pie recipe (and our banana cream pie recipe, fluffy chocolate banoffee pie, and lemon cream pie) eliminate the need for making a custard base, by substituting instant pudding and cream cheese. In my opinion, the tang of the cream cheese perfectly balances the sweetness of the coconut filling, and provides an ultra fluffy cream texture.
I actually prefer it to custard pies and hope you will too!
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