Coconut Cream Pie with Tropical whipped cream

Saltine cracker crust, coconut custard and mango or pineapple whipped cream topping make this my favorite cream pie, hands down! Don't forget the toasted coconut sprinkles on top! Tropical flavor in every bite.

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Name: Coconut Cream Pie with Tropical whipped cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1.5 sleeves saltine crackers; 1 stick melted butter; 1/4 cup sugar; 2 cans coconut milk full fat works best; 5 egg yolks; 1/2 cup sugar; 1 pinch salt; 1 tsp vanilla; 5 tblsp cornstarch; 2 tblsp butter; 1 pint Heavy whipping cream; 1/3 cup mango or pineapple jam substitue any flavor jam you like; 1 tbls Powdered sugar helps stabilize the whipped cream; 1/4 cup toasted coconut flakes

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INGREDIENTS

CRUST
1.5 sleeves saltine crackers
1 stick melted butter
1/4 cup sugar
CUSTARD FILLING
2 cans coconut milk ; full fat works best
5 egg yolks
1/2 cup sugar
1 pinch salt
1 tsp vanilla
5 tblsp cornstarch
2 tblsp butter
TOPPING
1 pint Heavy whipping cream
1/3 cup mango or pineapple jam ; substitue any flavor jam you like
1 tbls Powdered sugar ; helps stabilize the whipped cream
1/4 cup toasted coconut flakes

Servings

INSTRUCTIONS

CRUST

-crush saltines in food process (not too fine)

-add melted butter and sugar and process till it holds together

-press into pie pan and bake at 350 for about 15 minutes or till it colors a bit

-cool

CUSTARD

-mix 1/2 cup of coconut milk and cornstarch to make a slurry and set aside

-beat egg yolks until pale yellow then add remaining coconut milk, sugar and salt and mix

-transfer to sauce pan, and heat over medium heat till simmering

-while stirring, drizzle in cornstarch slurry. It should start to thicken. It's important to keep stirring as it thickens to avoid lumps.

-once its fully thickened, turn off the heat and stir in 2 tbls butter and vanilla

-cool until its just warm

-pour cooled custard into cooled pie crust and refrigerate to let the pie set.

WHIPPED TOPPING

-put jam in a blender and blend till it becomes lighter in color and runnier consistency

-whip heavy cream to just soft peak state

-add blended jam and powdered sugar and continue whipping till it's stiff. Taste as you go and add more or less jam to your desired sweetness.

-frost pie with whipped cream and sprinkle with toasted coconut flakes

NOTES

*NOTE: Make it extra special with a drizzle of Pineapple caramel sauce (look in my recipe box)

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Coconut Cream Pie with Tropical whipped cream

CRUST
1.5 sleeves saltine crackers
1 stick melted butter
1/4 cup sugar
 CUSTARD FILLING
2 cans coconut milk full fat works best
5 egg yolks
1/2 cup sugar
1 pinch salt
1 tsp vanilla
5 tblsp cornstarch
2 tblsp butter
 TOPPING
1 pint Heavy whipping cream
1/3 cup mango or pineapple jam substitue any flavor jam you like
1 tbls Powdered sugar helps stabilize the whipped cream
1/4 cup toasted coconut flakes

CRUST
-crush saltines in food process (not too fine)
-add melted butter and sugar and process till it holds together
-press into pie pan and bake at 350 for about 15 minutes or till it colors a bit
-cool

CUSTARD
-mix 1/2 cup of coconut milk and cornstarch to make a slurry and set aside
-beat egg yolks until pale yellow then add remaining coconut milk, sugar and salt and mix
-transfer to sauce pan,  and heat over medium heat till simmering
-while stirring, drizzle in cornstarch slurry.    It should start to thicken.  It's important to keep stirring as it thickens to avoid lumps.
-once its fully thickened, turn off the heat and stir in 2 tbls butter and vanilla
-cool until its just warm
-pour cooled custard into cooled pie crust and refrigerate to let the pie set.

WHIPPED TOPPING
-put jam in a blender and blend till it becomes lighter in color and runnier consistency
-whip heavy cream to just soft peak state
-add blended jam and powdered sugar and continue whipping till it's stiff.  Taste as you go and add more or less jam to your desired sweetness.
-frost pie with whipped cream and sprinkle with toasted coconut flakes

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MerceMe

MerceMe

Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 6 Servings

Calories: 558
Calories from Fat: 517 (93%)

Amt Per Serving		% DV

	Total Fat 57.4g	77 %
	Saturated Fat 36.3g	181 %
	Monounsaturated Fat 15g
	Polyunsanturated Fat 2.5g
Cholesterol 320.8mg		99 %
Sodium 7246.5mg		250 %
Potassium 110.5mg		3 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.9g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 558

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