This coconut cream pie recipe will give you piegasms

This coconut cream pie recipe will give you piegasms

This coconut cream pie recipe will give you piegasms

With Thanksgiving and the holiday season just around the corner, I wanted to share the recipe for my favorite coconut cream pie. I promise, it is so good you will get piegasms. Piegasms are better than real orgasms because of leftovers.
The first time I made this pie it knocked my socks off, and i’ve been making it every holiday since.
The best part about this recipe, is how quick it is to make. It also bakes on the stovetop which is great if you have a meal or Turkey cooking in the oven. I highly recommend bourbon to pair both with baking and eating this pie. Enjoy!

Renee’s Coconut Cream Piegasm
Serves 8
Prep Time: 30 minutes
Calories: Probably 10 million. Yolo!

Here’s what you need: 

1 cup of white sugar
1/2 cup of all purpose flour
1/4 teaspoon of salt
3 cups of milk
4 eggs
3 tablespoons of butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut

1 nine inch pie crust (baked)–(My favorite pie shell to use with this recipe is the pre packaged Graham pie crust. It ads an extra kick of flavor and crunchiness to the pie. It’s also great because i’m lazy and hate making crust from scratch.)

Here’s how to make it!

1-In a large bowl separate your egg yolks from whites. Make sure this is a bowl that can handle heat. You won’t need the egg whites and can toss them, or save them for an omelet the next day like I do:) Beat the egg yolks until fluffy. You’ll need them in a few minutes.

2-Toss a medium size saucepan on the stovetop. Combine your sugar, flour and salt, over medium heat, then slowly stir in the milk. Continue to stir and cook until the mixture is bubbly and thick. DO NOT STOP STIRRING! This part is really important because once you stop, the mixture quickly hardens at the bottom of the sauce pan. I’ve made this mistake before and had to start over. Reduce the heat to low and let cook two minutes more while watching closely to avoid clumping.

3. Pour about 1 cup of the hot mixture into your bowl of egg yolks. Stir together, then pour the yellow mixture back into the sauce pan and bring everything to a gentle boil so you don’t get salmanila. Cook and continuously stir for another two minutes before removing the saucepan from the heat.

4. Stir in your butter, vanilla, and coconut. Pour the filling into the pie crust and boom-you are all done! Like all pie-this is best served with whipped cream. Cover and chill if not serving right away.

I am a coconut lover, so I tend to add additional coconut flakes to the top of my pie. It also makes it look extra pretty.

If you make this recipe, please let me know how it turned out in the comments.

Happy Holidays!


About Renée Nicole Gray

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