By June 5, 2012 Read More →

Quick & Easy Coconut Cream Pie

There are two basic ways to make a Coconut Cream Pie and within the week we will bring you both recipes. The Old Fashioned Coconut Cream Pie has a cooked filling and requires a bit of time to prepare.  Today, I’m making a Quick and Easy Coconut Cream Pie that takes only minutes to make.

In a large bowl, add instant pudding mix with the coconut milk.  Mix with an electric mixer or a whisk for 2-4 minutes, until well combined. Fold in cool whip until well blended.

When using an electric mixer, everything always splatters in direct proportion to the height of your bowl and the speed of your mixer.  Most people blame their mixer for this flinging of perfectly good ingredients. Do not fall victim to this, it is almost always your bowls fault.  Even some name brand mixing bowls lack the height necessary to avoid splattering ingredients all over your nice clean kitchen.

When shopping for mixing bowls pay attention not only to the width of the bowls but also to their depth.  Make sure to use a size that is far larger that the contents to be mixed. And if you still have a splattering problem, place the bowl into your sink and mix. It is far easier to spray down your sink that to clean you countertops and walls.

 

Pour filling into a prepared graham cracker crust. Notice the thickness of the crust.  A crust will make or break any pie, so never skimp on the crust! Never use a store bought graham cracker crust!

 

In a large bowl, add egg whites, sugar and cream of tartar or lemon juice and beat until stiff peaks form. Spread on top of filling and sprinkle with lightly toasted coconut. Place into broiler for 5 minutes, until the meringue and coconut flakes are lightly browned.
You can use extra cool whip as a topping, but it just doesn’t seem like a Coconut Cream Pie without a beautifully caramelized meringue topping.

Recipe: Quick & Easy Coconut Cream Pie

 

Difficulty: Easy * Preparation Time: 10 Min *Cook Time: 5 Min * Makes: 8-10 Servings

 

Ingredients:

2 (3.5 ounce) Packages Coconut Cream Instant Pudding Mix

1 (13 ounce) Can Coconut Milk

8 ounces Cool Whip

1 Teaspoon Vanilla

4 Egg Whites

2-3 Tablespoons Sugar

1/2 Teaspoon Cream of Tartar (can substitute Lemon Juice)

1/4 Cups Coconut Flakes, Toasted

Graham Cracker Crust

 

Preparation:

In a large bowl, add instant pudding mix with the coconut milk and mix with an electric mixer or a whisk for 2-4 minutes, until well combined. Most coconut pudding will have actual coconut bits, so the filling will never look smooth.

Fold in cool whip until well blended.

Pour filling into a prepared graham cracker crust.

In a large bowl, add egg whites, sugar and cream of tartar or lemon juice and beat until stiff peaks form. Spread on top of filling and sprinkle with lightly toasted coconut. Place into broiler for 5 minutes, until the meringue and coconut flakes are lightly browned.

 

Notes:

* You can usually find canned coconut milk in the ethnic food section of your grocery store.

* Cream of Tartar or Lemon Juice is used to stabilize the meringue.  The formula is always 1/8 teaspoon per egg.

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Posted in: Deserts, Food, Recipes

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