Organic Emily

Coconut Cream Pie

Coconut Cream Pie

Creamy and sweet! If you love coconut you are going to love this pie with it coconut graham cracker crust!

Recipe

For the Crust

12 graham crackers crushed

6 tablespoons butter, melted

1/4 cup organic sugar

pinch of sea salt

Preheat oven to 350 degrees. Blend the ingredients together in a medium size bowl. Press into a 9-inch pie plate and bake for 10 minutes. Let cool.

For the Filling

1/2 cup organic sugar

1/3 cup corn starch

1/2 teaspoon sea salt

2 3/4 cup organic milk

4 large egg yolks

1 teaspoon vanilla

1 1/4 cups sweetened coconut

Mix together the sugar, cornstarch, salt and milk in a medium saucepan. Whisk over medium heat until thick and bubbly. Whisk the eggs in a small bowl and pour some of the milk mixture slowly into the eggs. Return to the saucepan and cook for another 2 minutes. Add the vanilla. Strain through a sieve into a medium bowl. Add the coconut and mix well. Pour into the crust and cool. Cover with plastic wrap and chill for at least 4 hours or up to 2 days.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Whip the ingredients together with a hand held mixture until it forms peaks. Spread onto the pie and sprinkle with toasted coconut.

 

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 cute kids, yoga/pilates instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care products and her escapades as the keeper of both backyard chickens and honeybees!

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