Coconut Cream Pie- OAMC

It’s been rumored that you cannot make your own Cream Pie recipes ahead of time and freeze them because they will become watery & separate. This is not entirely true. Here is our tried and true recipe and follow up directions to show you HOW to properly make your own Make-Ahead Coconut Cream Pie.

You’ll Need:

  • 2/3 c. Sugar
  • 1/4 c. Cornstarch
  • 1/2 tsp salt
  • 3 c. Cold Milk
  • 4 egg yolks, lightly beaten
  • 2 T. butter, room temperature
  • 2 tsp Vanilla Extract (don’t use the fake cheap stuff).
  • 3/4 c. flaked coconut

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Mix sugar, cornstarch & salt in a heavy 2 qt saucepan, stirring well, add in cold milk, whisking continually over medium heat.

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Continue cooking over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil for exactly 1 minute.
Remove from heat, pour approximately half of the mixture in the beaten eggs, mixing (fast!) and thoroughly. (This process is called Tempering) Pour the tempered egg/mix back into the saucepan.
Boil and stir 1 full minute.

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Remove from Heat, stir in butter, coconut, and vanilla, mixing well.

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Place on a cooling rack for 16-18 minutes. Do NOT cool for too long as a film will form on the top of the filling.
Carefully spoon into a vacuum seal bag. (It’s quite helpful to fold down the top of the bag to prevent a mess from getting on the edge of the bag, preventing a good seal.)

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Vacuum Seal the Warm Filling, try to remove as many air bubbles as possible. Label & Toss it into the freezer. As you can see in the picture on the left, this particular recipe was divided into 1/3’s.

This is because only 1 member of our family prefers this type of pie.

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So when we want to make a pie for him, I simply make tart size pies.

To Use the filling:

Remove it from the Freezer and place in the refrigerator. DO Not attempt to thaw this on the counter-top- for several reasons- it contains milk, butter, and eggs (which can spoil), thawing on the counter will cause the filling to separate.

  • Thaw in the fridge- 1 full-size package takes approximately 8 hours to thaw completely. (Of course, this is entirely dependent on the temperature of your fridge!)
  • Prepare your favorite pie shell (prepared pastry shell, phyllo shell, or crumb crust, as desired. Cut off the corner of the bag and pipe into the pie shell.
  • Smooth the top, Add Fresh Whipped Cream! Garnish with toasted coconut, if desired.
About Liss 4071 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

3 Comments

  1. This just made my day!! I am so glad that I read it bc I just made CC pie which was exceptional! (Pls..not bragging..not my personal recipe). I always put at least 1TLB pure vanilla in.. not 1 tsp & it makes a difference. I plan to make big batch & freeze according to her instructions above. Thank you sooo very much!! PS: I always Toast coconut in the oven till crispy brown & put on top of the cool-whipped top. It makes it AMAZING! You will love it!

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