creamy & light coconut cream pie

 

Let’s say you have someone over that you want to make a special dessert for their birthday but they don’t handle dairy well.  What to make??? That’s what I was trying to decide on when my son and his girlfriend were coming over to visit. I had just come back from visiting my daughter and she has a friend in town that makes some pretty amazing creamy & light coconut cream pie.

I had that rattlin’ around in my brain.

So in comes my can of coconut milk (that sat in my pantry), to replace the traditional milk ingredient.

What do you have now but some pretty amazing creamy & light coconut cream pie!

Once I started making it, I chose to do mini ones cause I thought they’d look prettier—-I was right!

The result:  a very light & fluffy pie with a smooth and coco-nutty filling.  YUM!

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Coconut Cream Pie

crust~

• 1 pillsbury refrigerated crust

Using a glass – cut small circles to fit in muffin pan. (Makes 12 mini’s).  Bake according to directions on box and allow to cool before filling.

creamy filling~

• 1 1/2 c. coconut milk
• 4 egg yolks
• 1/2 c. sugar
• 4 1/2 T. cornstarch
• 1 t. vanilla
• 2/3 c. shredded coconut

Cook

Heat coconut milk to a boil (small saucepan).

Remove from heat and set aside.  Whisk together the yolks and sugar in mixing bowl, til fluffy and yellow.

Whisk in the cornstarch and continue mixing until there are no lumps.

Gently whisk in a small amount of  coconut milk into the egg mixture, mixing completely.

Slowly pour the rest of the milk into the egg mixture blending well.

Return to stove and cook over medium heat, stirring until thickened.

Remove from heat and stir in vanilla. Pour into a container and allow to cool on counter until cooled completely.  Next add the coconut and bled well.

meringue~

• 3 large egg whites
• 1/2 c. sugar
• pinch of salt
• 1/4 t. cream of tartar
• 1 t. vanilla

Using a stainless bowl, mix the egg whites with the sugar, salt and cream of tartar.

(If you have a double boiler you can use this), if not, place the bowl in a pan with about 2 inches of water and bring to a boil.

Beat until stiff and glossy (about 7 minutes).

Remove from heat and add the vanilla and continue to beat until cool to the touch (around 8 more minutes).  Use immediately.

toasted coconut for topping~

• 1 T. coconut oil
• 1/4 c. shredded coconut

Heat oil in a small saucepan and add the coconut.  Toast for about 3 minutes on medium heat.  Set aside and allow to cool before using.

Assembly:  Gently fill each mini pie crust cup and get ready for the meringue fun!  I filled a pastry bag and decorated each mini pie…

to get this…

Then I gently sprinkled each with the toasted coconut.  Place in fridge until you are ready to serve & devour!

Fabulously creamy & light coconut pies that are sure to please your taste buds~