COCONUT CREAM PIE - How to make COCONUT CREAM PIE Recipe

You haven't had a real COCONUT CREAM PIE if it hasn't been made with REAL COCONUT CREAM!! Deronda demonstrates how easy it is to make her original "REAL COCONUT CREAM PIE" recipe!! It will forever change the way you make this PIE!! ~NO KIDDIN~ Click on "Show More" below for recipe...

COCONUT CREAM PIE

GINGER-SNAP COOKIE CRUST

Preheat oven to 375 degrees F.

• 1-1/2 cups ginger-snap cookie crumbs, (about 30 cookies) crushed in zip-lock bag or food processor
• 1/4 cup sugar
• 1/4 cup butter, melted

In small mixing bowl...add three ingredients. With folk, mix well. Using hands...pat evenly into 9-inch pie pan. Bake in preheated oven for 10 minutes. Cool completely. Set aside.

COCONUT PIE FILLING:

• 1 cup real coconut cream (Coco Lopez is the brand I use)
• 2 cups sweetened coconut (reserve 1/2 cup for toasting)
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/4 cup corn starch
• 1 egg
• 2 tablespoons butter
• 2 cups half and half

1. In a 2-quart sauce pan...whish together sugar & corn starch. Slowly whisk in half & half with the coconut cream. Continue whisking over, medium-heat, until mixture begin to thicken & bubbles. Remove from heat.
2. Immediately add cubed butter and vanilla; whisk well. Slowly add 1-1/2 cups of coconut flakes to mixture; stir until well incorporated.
3. Pour Coconut Filling into baked 9-inch ginger-snap crust. Cool completely.

WHIPPED CREAM TOPPING:

• 1 cup heavy whipping cream
• 1 teaspoon vanilla

Add to small mixing bowl. Using hand-mixer or whisk; beat until fluffy (about 2 minutes).

Serve pie with fresh whipped cream and garnish with toasted coconut flakes.