Cover any leftovers with plastic wrap and store in the refrigerator.īe sure to follow our Instagram and ‘Like’ our Facebook page to get all of the latest Kentucky Shirt releases, new gear and other fun stuff.This is the ultimate Coconut Cream Pie! It’s starts with a buttery flakey pie crust then it’s layered with a rich and luscious coconut custard, fluffy whipped cream and finished with toasted coconut. Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream and serve. Spread or pipe the whipped cream over the chilled filling. When the pie is ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks add the rum and vanilla.Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours. Off the heat, whisk in the vanilla and butter. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula. When mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining 1/3 cup sugar and cornstarch until well combined and no lumps remain. For the filling, bring the coconut milk, whole milk, shredded coconut, sugar, and salt to a simmer in a medium saucepan over medium heat, stirring with a wooden spoon.Cool the crust on a wire rack while making the filling. Bake the crust until deep golden brown and fragrant, about 22 minutes.

Press the crumbs evenly into the bottom and up the sides, forming a crust. Empty the crumb mixture into a 9-inch glass pie plate. Transfer the crumbs to a medium bowl and stir in the sugar to combine add the melted butter and toss with a fork until the crumbs are evenly moistened. Pulse the graham crackers and the remaining 4 tablespoons toasted coconut in a food processor/ blender until the crackers are broken down into fine crumbs.Spread 5 tablespoons of coconut in a small baking pan and toast in the oven until golden brown for approx. 2 tablespoons unsalted butter(cut into pieces).5 tablespoons unsweetened shredded coconut.National Coconut Cream Pie Recipe INGREDIENTS:

in 1895, he set up a factory for drying and shredding the meat of the coconut then putting coconut into the hands of American candy makers, commercial businesses, and home bakers.Ĭoconut Cream Pie recipes started showing up in cookbooks and by the 1900’s, coconut custard and coconut cream pie became a huge hit nationwide! In took the nation by storm when a Philadelphia flour miller received a shipment of coconuts as a debt payment from a Cuban businessman. A french company started shredding coconut and drying it which made shipping much easier and more accessible.Ĭoconut became accessible to European chef’s and homes and shortly after, gained popularity in America. Coconut did not take off as they were difficult to transport, and easily spoiled.

In the 1800’s Americans were the biggest fans of tropical fruit such as bananas and pineapples. SEE ALSO: Everything You Need to Know About Derby Pie (Recipe Included) History of the Coconut Cream Pie It’s a perfect day to make a pie, but not just any pie, coconut cream pie! In order to properly honor the recipe, we wanted to take a step back in history to see how it all came about. National Coconut Cream Pie Day Calls for a Step by Step Recipe and the Story Behind it All

Coconut cream pie