I am a Honey Bee

All about my adventures with cooking, crafts, and travel

shredded coconut

Coconut Cream Pie- SRC

Coconut Cream Pie_SRC

It’s Secret Recipe Club time again!!

As usual I told Price to check out the blog and to pick out the recipe that I should make for this month. I only specified that I didn’t want to make a cake or cookies. So Price headed over to My Beautiful Disasters and checked out the recipes that Casey has made. He picked out the Coconut Cream Pie as I’ve been saying that I want to try to make more pies.

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We loved this pie. It was so easy to make and tasted so good. Casey remarked that when she made it that it didn’t set up well. I didn’t have trouble setting it up but I did recently cook a chocolate pudding pie so I figured I would make sure I get it thick enough while cooking it instead of having it set up while chilling, just like when I that one. It just took some time and patience to stand there and stir constantly but it totally was worth it.

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I’m so glad that Price picked this recipe from Casey’s blog. It was a fantastic recipe to make for SRC. I only wish I had planned enough in advance (when will I learn?!?!) to make her homemade pie crusts. I just grabbed a 9″ pie crust from the grocery store and baked it according to its instructions and let it cool completely. Simple. The only thing I did different was that I used the coconut extract instead of the vanilla extract in the whipped cream. I just wanted it to scream coconut!

If you love coconut then you’ll love this coconut cream pie!

Coconut Cream Pie

Makes 12 slices

Ingredients

1 pre-baked 9-inch pie shell

Coconut Cream Pie Filling

  • 4 egg yolks
  • 2 cups milk
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup shredded sweetened coconut
  • 2 tablespoon butter
  • 1 teaspoon coconut extract

Whipped Cream

  • 1 cup whipping cream, whipped
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract

Coconut Topping

  • 1/2 cup of shredded sweetened coconut

Process

  1. Use either a purchased pie crust or a homemade one. Pre-bake according to instructions/recipe, allow to cool completely.
  2. Preheat the oven to 350. On a rimmed baking sheet, spread out the 1/2 cup of the shredded coconut. Toast for 5 minutes, or until golden brown. Let cool.
  3. To make the filling, combine the yolks, milk, sugar, cornstarch, and salt in a heavy bottomed saucepan; mix well. While continuelly stiring, cook slowly over medium low heat until the mixture bubbles and begins to thicken. Reduce to low and stir in the coconut and butter. Continue to cook and stir until very thick, approximately another 5 minutes. Remove from the heat and stir in the coconut extract.
  4. Cool the filling approximately 10-15 minutes prior to pouring into the pie shell.
  5. Whip the whipping cream over medium speed. Once it begins to thicken, add in the powdered sugar and extracts.
  6. Evenly spread the whipped cream over the cooled pie. Sprinkle the toasted coconut over the whipped cream. Serve chilled.

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Secret Recipe Club

Check out the rest of the reveal day posts!



 Check out my previous Secret Recipe Club Posts

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Spring Time Bird’s Nest Cookies

Easter is my favorite holiday. I don’t go to church so I love everything else that has been slapped onto Easter. Dresses are pretty and frilly. Pastels are everywhere. There are no gifts- except candy. Cute animals decorate everything. I just about *squeee!!!* every time I see a cute little bunny on something. Plus flowers are blooming. I love how (to me) Easter celebrates spring and a new beginning. Everything is shedding winter’s greys and is layering on color. Flowers are starting to bloom everywhere from beneath your feet to above your head from overarching tree branches. And on those branches sit nests that have lovely speckled eggs on them.

These nest cookies are a perfect way to celebrate spring time! They are so easy too! The coconut part is super easy to bring together. The baking time might sound like a long process of checking them every 5 or so minutes or so but it’s just to ensure they will achieve a nice golden brown color while not letting the bottom burn. Other than that it’s super easy and so good. Coconut and chocolate go together so well so it ends up being a perfect pairing.

Spring Time Bird’s Nest Cookies

*makes 15 cookies*

Ingredients

  • 1 14oz package of shredded coconut
  • 1 14 oz can of condensed milk
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter
  • 1 cup confectioners sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 1 tablespoon water
  • 1 bag Cadbury Mini Eggs

Process

  1. Preheat oven to 350. Line baking sheets with aluminum foil or parchment paper
  2. Combine the shredded coconut, condensed milk, and vanilla extract together in a large bowl.
  3. Create 15 mounds of the coconut mixture. Using a spoon or your fingers, create each mound into a bowl shape to resemble a nest.
  4. Bake for 10 minutes, turn the oven down to 325 and bake for 5-8 more minutes, until golden brown. Turn the oven off and then let them sit for another 5 minutes prior to removing from the oven. Gently remove the cookies from the sheet to let them cool.
  5. As the nests are cooling, mix the frosting together. Using a mixer, beat the butter until light and fluffy. Sift the sugar and cocoa powder into the butter and continue mixing. Add vanilla extract and the water and mix until completely incorporated and the frosting is fluffy.
  6. Put the frosting in a small piping bag or a sandiwch bag and cut the tip so you can pipe the frosting onto the coconut nests.
  7. Pipe approximately 1 tablespoon of frosting into the nests. Then place 4 mini eggs into the frosting to secure them into the nests.