Homemade Coconut Cream Pie with Oatmeal Crust

This week I made a sort of from scratch Coconut cream pie, and it is delicious! ( If you don’t count the Cool Whip,  it’s from scratch )

It took a little bit of time but it was SO worth it!  I LOVE coconut anything! 

Wait until you see what I’m making for Father’s day dessert! 

Sandie 

These are the ingredients I started with.  And some Cool Whip to top it. 

First thing I did was to make the crust. I mixed together the oatmeal, flour and brown sugar together with the melted butter and then pressed the oatmeal mixture into my prepared pie plate. 

Next I heated the milk up until it was just about boiling.  I did this in the microwave for about 5 minutes. 

I put the 3 egg yolks into a small bowl and whisked them to slightly beaten. 

I mixed together the sugar, flour,  salt, coconut and one cup of the hot milk in a large pot.

On medium heat I started cooking, and stirring constantly,  the milk mixture.  I stirred until it started to thicken, then added the rest of the milk, one cup at a time, again stirring constantly between each addition of milk until it has a pudding like consistent. 

Add the beaten eggs and return the pot to the stove on medium heat. Heat and continue stirring for 2 minutes.  

Remove from heat and add the butter and vanilla. 

Pour into prepared pie crust and chill for at least 3 hours. 

While it’s chilling,  pour about 1/2 cup of the coconut into a foil lined pan and bake at 375 for 3 to 5 minutes until browned. 

Once chilled, I topped it withthe Cool Whip and then the toasted coconut. 

Recipe 

Coconut Cream Pie with Oatmeal Crust 

Preparation time : 30 minutes Cook Time : 20 minutes Servings : 8

Ingredients 

  • 1/2 cup flour
  • 2/3 cup sugar
  • 3 cups of milk
  • 1/3 tsp salt
  • 1 cup sweetened fine coconut
  • 3 slightly beaten extra large egg yolks
  • 4 tablespoons of butter
  • 2 tsp vanilla extract
  • 1 Cup Oatmeal 
  • 1/3 cup flour 
  • 1/2 cup brown sugar 
  • 1/2 cup melted butter or margarine 
  • 2 cups Cool Whip 

Directions 

  1. Preheat oven to 350 degrees.  Generously grease pie plate. 
  2. In a large mixing bowl, combine the oatmeal, flour and brown sugar. Set aside. 
  3. In the microwave,  melt the butter and then pour into the oatmeal mixture. 
  4. Press oatmeal mixture into your prepared pie plate, pressing into the bottom and up the sides. 
  5. Bake at 350 degrees for 10 – 15 minutes, until it starts to brown. 
  6. Remove from oven and set aside. 
  7. Heat the milk in the microwave until almost boiling.
  8. In a medium saucepan combine the flour, sugar, salt and the coconut and mix.
  9. Once mixed,  add the 1 cup of milk into the mixture while whisking constantly as you pour.
  10. Over medium heat, stir until see the filling start to thicken.
  11. Add the second cup of milk,  stirring constantly until it starts to re-thicken.
  12. Repeat this with the last cup of HOT milk, remembering to stir continuously until it thickens for the third time.
  13. Remove from the heat
  14. Pour the beaten egg yolks into the coconut mixture, still stirring constantly.
  15. Continue to cook for about 2 minutes or until it looks like pudding then remove from heat.
  16. Stir in the butter and the vanilla extract.
  17. Pour into prepared pie crust. 
  18. Chill for at least 3 hours. 
  19. Once chilled, top with Cool Whip and toasted coconut. 
  20. * to toast the coconut,  place coconut into an aluminum foil lined pan and bake for 3 to 5 minutes until browned. 
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