Recipe courtesy of Sandra Lee
Episode: Less is More
Save Recipe Print
Total:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

Caramel Sauce:
Pie:

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Macaroons

Recipe courtesy of Ina Garten

Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Recipe courtesy of Food Network Kitchen

Coconut Cream Pie

Recipe courtesy of The Neelys

Coconut Cream Pie

Recipe courtesy of Emeril Lagasse

Coconut Cream Pie

Recipe courtesy of Emeril Lagasse

Coconut Matcha-Cream Pie

Recipe courtesy of Food Network Kitchen

Cut the Calories Coconut Cream Pie

Recipe courtesy of Shazia Edmonds|Drew Edmonds

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories