The finest homemade recipe I’ve tried is this Coconut Cream Pie! A mountain of fresh whipped cream and toasted coconut tops a creamy, rich, and smooth coconut custard in a buttery, flaky pie crust. Perfectly balanced, light, and delectable!
Ingredients:
- 1 ready-made graham cracker crust (9 inches)
- 1 and 1/2 boxes (approximately 7.5 ounces total) of instant vanilla pie filling mix
- 1 tub (8 ounces) of frozen whipped topping, thawed
- 1/2 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 2 and 3/4 cups cold whole milk
- Additional shredded coconut, toasted (for garnish)
Instructions:
- Prepare the Filling: In a large mixing bowl, whisk together the instant vanilla pie filling mix, whole milk, and vanilla extract for about 2 minutes until well combined.
- Incorporate Whipped Topping and Coconut: Gently fold in the thawed whipped topping and 1/2 cup of sweetened shredded coconut until evenly distributed throughout the filling mixture.
- Fill the Crust: Pour the prepared filling into the graham cracker crust, spreading it evenly with a spatula.
- Garnish and Chill: Sprinkle the top of the pie with toasted shredded coconut for added flavor and decoration. Chill the pie in the refrigerator until ready to serve.
- Serve: Once chilled, slice and serve the coconut vanilla cream pie, enjoying the creamy texture and delicious coconut flavor.
Enjoy this delightful coconut-infused twist on a classic vanilla cream pie!
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