The crust will hold together much better if the crumb is fine and uniform When blending the butter cookies for the crust, make sure not to leave any bigger chunks.The pie will however hold in the fridge for about 4 days and trust me, you’ll want to eat it all before that! Ingredients for Easy Coconut Cream Pie The quality does not hold up when frozen. If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.Unfortunately Coconut Cream Pie does not freeze well. So much deliciousness in this coconut cream pie! I hope you bake one soon and share it with folks you love. This pie may be made and kept covered in the fridge 2 days in advance, however once topped with whipped cream and sliced, it is truly best eaten within 24 hours.4 hours minimum, however I prefer to chill mine 6 to hours, for easier slicing. You’ll want to plan ahead time wise as this pie must cool completely before being topped and sliced.This will take about 16 minutes in total, so be ready to practice your patience and work that elbow grease 😉 You’ll whisk the mixture until it comes to a boil, and continue to whisk it for another few minutes after it comes to a boil. The coconut cream filling is made on the stove top and requires CONSTANT whisking.I find it takes about 30 minutes to cool. You’ll also want to cool the crust completely – on top of a wire rack – before adding the cream filling. Be sure to time your crust when you place it in the oven.
Easy coconut cream pie cracker#
There’s no wrong way! I prefer to buy boxes the box of graham crackers and pulse them myself because I get more for my money, but if you’re short on time, the graham cracker crumbs really come in handy! You have two options for the graham cracker crumbs: buy them already crushed (in the baking aisle) or buy a box of graham crackers and pulse them into crumbs in a food processor or blender. For this you’ll need graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. The first thing you’ll make is your graham cracker crust.The most important thing to do is read through the recipe completely before you begin baking, that way you have everything you need ready to go. And as always, if you have questions, just ask in the comment section below.
If you’ve never made a pie from scratch before, fret not! I’ve included plenty of step-by-step photos, notes, and a thorough recipe below.
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