Receta Ultimate Coconut Cream Pie

by Turnips2Tangerines

The Daily Meal and Country Crock have invited

Turnips 2 Tangerines to participate in the

Country Crock's Recipe Contest~

I purchased Shedd's Spread Country Crock

With a coupon that I received in the mail from Country Crock

My recipe is for:

The Ultimate Coconut Cream Pie~

I used Country Crock in the Coconut Cookie Crust and in the Coconut Cream Filling.

This year I was asked to bring dessert

to our Easter Dinner Celebration

I decided to make The Ultimate Coconut Cream Pie

I hope you enjoy this recipe for

The Ultimate Coconut Cream Pie

I want to say a big Thank you to Country Crock and

The Daily Meal

The Ultimate Coconut Cream Pie has it all.....

• Coconut-cookie crust
• Coconut-custard filling, made with coconut milk
• Coconut-whipped Cream and
• Toasted-coconut garnish
• The Ultimate Coconut Cream Pie
• Coconut Crust:
• 15 cream filled vanilla sandwich cookies
• finely crushed, about 1 1/2 cups
• 1 cup sweetened flaked coconut, toasted
• 6 T Country Crock, melted
• Heat oven to 350°
• Spread coconut on a baking sheet
• Bake for 8-10 minutes
• Watch coconut carefully
• Remove from oven, set aside to cool
• Combine all crust ingredients;
• Firmly press on bottom and up sides
• of a 9-inch pie plate
• Bake at 350° for 12 minutes or
• Until lightly browned.
• Let cool completely
• Toasted Coconut Topping:
• 1/2 cup sweetened flaked coconut
• Spread coconut on a baking sheet
• Bake at 350° for 8-10 minutes
• Watch Carefully~
• Remove from oven and
• Set aside to cool
• Custard:
• 1-1/2 cups coconut milk
• (shake can well)
• 1-1/2 cups half-and-half
• 5 egg yolks
• 3/4 cup sugar
• 4 T cornstarch
• 2 T Country Crock
• 2 cups sweetened flaked coconut
• 1-1/2 t vanilla extract
• 1/4 t salt
• Pour coconut milk and 1/2 & 1/2 into a liquid measuring cup
• Add egg yolks and whisk together
• Set aside
• Add sugar and cornstarch to a heavy saucepan
• Over medium low heat.
• Whisk egg and milk mixture together again
• Slowly begin to add to the sugar/cornstarch mixture
• Whisking constantly
• Bring custard mixture to a boil
• Continue stirring constantly with a spoon
• Boil 1 minute
• Remove from heat
• Add Country Crock, coconut, vanilla and salt
• Stir well
• Pour custard filling into Coconut Cookie Crust
• Cover pie loosely with saran wrap
• Refrigerate 30 minutes or
• Until custard is set
• Make Coconut Whipped Cream~
• Chill a large glass bowl and beaters
• from an electric mixer for 1 hour
• 1 cup chilled heavy whipping cream
• 1-2 T sugar
• 1 t coconut extract
• Pour chilled whipping cream into chilled bowl
• Beat until soft peaks form
• Add sugar and coconut extract
• Beat until stiff peaks form
• Serve immediately with pie
• Serve Slices of Pie with
• Coconut Whipped Cream and
• Toasted Coconut~