Once you have established your choice of crust and prepared it to fill, it's time to make the coconut filling for your life to begin. Anxiously awaiting for the time to get the feels for pie crusts. I'm more the baking the brownies and cookies type, if you haven't already noticed. One of these days, I'm told I will come to love making pie crusts. I don't like to make pie crust, so to make it easy on myself, I took the easy route and used a pre-made pie crust.
#Chocolate coconut cream pie cracker
I'm partial to an actual pastry pie crust when it comes to old-fashioned cream pies, but any cookie or graham cracker crust would be lovely as well. First off, use any type of pie crust you would like. This recipe is so easy, it ought to be illegal. This is just what summer ordered, although this cream pie is always popular any time of the year and holidays specifically! You may want to try this Easy Chocolate Pudding Pie and this No Bake Coconut Cream Layered Dessert! Be prepared to be asked to bring this coconut cream pie to everything! If using a rolling pin and a zip-top bag to crush the cookies, you may need to use your hands to break up larger chunks.Get thy fork ready! Indulge in this light & lush Easy No-Bake Coconut Cream Pie! The coconut cream filling is so decadent, topped off with heaping clouds of whipped cream and toasted coconut. NOTE: It is best to use a food processor to turn the cookies into fine crumbs.
Remove the plastic wrap from the pudding and cover with the whipped cream, using an offset spatula or the back of a spoon to make decorative swirls. Sprinkle the toasted coconut on top, then slice with a serrated knife and serve. Make the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer and a large bowl, combine the cream, confectioners’ sugar and extract and whisk on medium to medium-high speed until the cream forms medium peaks. Using an offset spatula, smooth out the pudding’s surface then cover with plastic wrap and refrigerate for 4 to 6 hours, until the pudding is cold to the touch and quite firm. Remove the crust from the freezer and pour the pudding into it. Lower the heat to medium and continue to whisk, while the mixture bubbles, for 1 more minute. Remove from the heat, and whisk in the butter and extracts until combined. Transfer the pot to the stove top and cook the pudding over medium-high heat, whisking constantly, until the mixture thickens and begins to bubble, about 15 minutes. Make the pudding: In a medium pot, whisk together the sugar, cornstarch and salt. Whisk in the milk, heavy cream, coconut milk, egg and egg yolk then add the shredded coconut and whisk again. Make the crust: Combine the chocolate cookie crumbs, sugar, butter and vanilla in a large bowl and mix with a flexible spatula (or your hands) until the butter and sugar are fully incorporated. It should be the consistency of wet sand. Transfer to a 9-inch pie plate and, using your hands, press the crumbs into the bottom and up the sides of the plate. Transfer to the freezer while you make the pudding.
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