Coconut Cream Pie

Total Time:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Caramel Sauce:
  • 3/4 cup sugar
  • 3 tablespoons water
  • 1/2 teaspoon lemon juice
  • 1/2 cup coconut milk
  • Pie:
  • 3/4 (13.5-ounce) can (about 1 cup) coconut milk, reserve remaining for caramel sauce
  • 1 cup milk
  • 1 (3.4-ounce) box vanilla instant pudding
  • 1 (9-inch) pre-made store brand Graham cracker pie crust
  • 1 cup (1/2 pint) heavy cream
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons sweetened flake coconut, toasted, for garnish
Directions
For Caramel Sauce:
  • In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator.

  • For Pie:

  • In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel.

  • In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners' sugar until stiff peaks form, be careful not to over beat.

  • Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce.


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