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RECIPE
13 INGREDIENTS8 STEPS5hr

Coconut Cream Pie

4.7
3 Ratings
This is a luscious, wonderful and classic coconut cream pie that comes together easily with a gorgeous graham cracker crust!
Coconut Cream Pie Recipe | SideChef
This is a luscious, wonderful and classic coconut cream pie that comes together easily with a gorgeous graham cracker crust!
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
5hr
Total Time
1hr
Active Time
$0.93
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10

Crust

2 cups
Graham Cracker Crumbs
3/4 cup
Butter , melted
1/2 tsp
Spiced Rum
(optional)
1/2 tsp
Ground Cinnamon

Filling

1 cup
Unsweetened Shredded Coconut
3 cups
Half and Half
1/2 tsp
Coconut Extract
1 pinch
to taste
Whipped Cream
for topping
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Nutrition Per Serving

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CALORIES
473
FAT
31.8 g
PROTEIN
6.0 g
CARBS
41.9 g

Cooking Instructions

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Step 1
First, make the crust. Preheat the oven to 350 degrees F (180 degrees C) and spray a 9 inch pie pan really well with cooking spray.
Step 2
Then combine the Graham Cracker Crumbs (2 cups) , Butter (3/4 cup) , Granulated Sugar (3 Tbsp) , Spiced Rum (1/2 tsp) and Ground Cinnamon (1/2 tsp) together in a bowl and stir them together really well to resemble wet sand.
Step 3
Press the mixture into the pie pan firmly to form a solid, even crust. Bake it for 15-20 minutes to let it completely bake through and set. It will become gorgeously golden.
Step 4
While it bakes, spread the Unsweetened Shredded Coconut (1 cup) out onto a lined sheet tray and toast it in the oven with the crust on another shelf. It should take 5-7 minutes for it to toast perfectly. Let the crust and coconut cool completely once they are done.
Step 5
While they cool, make the coconut cream. Combine the Half and Half (3 cups) , Eggs (2) , Granulated Sugar (3/4 cup) , All-Purpose Flour (1/2 cup) , Coconut Extract (1/2 tsp) and Salt (1 pinch) together in a medium sauce pan.
Step 6
Whisk it all together thoroughly, then heat it on the stove over low heat. Stir it constantly while it warms up, then slowly increase the heat to medium low after 3-4 minutes.
Step 7
Once it starts to bubble and thicken, keep stirring it constantly to let it cook for a couple of minutes. Then take it off of the heat and stir in 3/4 cup of the toasted shredded coconut. Reserve the rest of the coconut to top the pie.
Step 8
Spread the coconut cream evenly in the cooled graham cracker crust and chill the pie for at least 4 hours. Then top it with a generous layer of Whipped Cream (to taste) and sprinkle the remaining toasted coconut on the very top. Serve and enjoy!
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Nutrition Per Serving
Calories
473
% Daily Value*
Fat
31.8 g
41%
Saturated Fat
19.9 g
99%
Trans Fat
0.3 g
--
Cholesterol
100.9 mg
34%
Carbohydrates
41.9 g
15%
Fiber
2.7 g
10%
Sugars
25.6 g
--
Protein
6.0 g
12%
Sodium
173.1 mg
8%
Vitamin D
0.2 µg
1%
Calcium
91.5 mg
7%
Iron
1.3 mg
7%
Potassium
217.4 mg
5%
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