Easy Oreo Coconut Cream Pie Recipe

You may have tried making a coconut cream pie before but I’m sure that this version by Tastemade on YouTube is one of the best recipes you’ll ever get to try! This is surely a pie that you’d want to make and eat every day because it’s just so delicious that you just can’t get enough of it. You can serve this on special occasions as a last-minute recipe idea or when you have guests coming over or even on an ordinary day. Learn how to make this now, then give it a try, and see for yourself!

Ingredients:

Coconut Cream Pie

• 8 ounces or 20 pieces of Oreo
• ½ tsp of kosher salt
• 5 tbsp of unsalted butter, melted and cooled
• ¼ cup of unsweetened coconut chips
• 1 (13.5-ounce) can of coconut milk
• 1 cup of whole milk
• ½ cup of unsweetened coconut chips
• ½ cup of sugar
• ½ tsp of kosher salt
• 5 large egg yolks
• ¼ cup of cornstarch
• 2 tbsp of unsalted butter, cut into small pieces
• 1½ tsp of pure vanilla extract

Topping

• ½ cup of unsweetened coconut chips
• 1¼ cups of heavy whipping cream
• 2 tbsp of sugar
• 1 tsp of pure vanilla extract

Directions:

Step 1

Preheat your oven to 325°F. In a food processor, add the cookies, then pulse them until fine crumbs, add the butter and coconut while the machine is still mixing, and then pulse them all together until combined. Transfer the crumbs into a 9-inch deep-dish pie pan, then press them nicely on the bottom and sides of the pan to form the crust, and put it in the preheated oven. Allow them to bake for about 20 minutes, then, set them aside, and let them cool completely while preparing the rest of the ingredients.

Step 2

Place a medium-sized saucepan on a stove over medium heat, then add the coconut, milk, shredded coconuts, sugar, and salt, and then bring them to a simmer. Stir them all together until the sugar has been dissolved, then in a medium-sized mixing bowl, whisk together the eggs and cornstarch until smooth, and then gradually add a ladleful of hot coconut mixture into the eggs while whisking continuously.

[social_warfare]

Step 3

Add more hot coconut milk mixture, then give them a good whisk, and gradually pour it back into the saucepan while whisking consistently. Bring the mixture to a boil until thickened, then turn off the heat, add the butter and vanilla, and whisk them together until incorporated. Pour the cream mixture into the cooled pie shell, then cover it with plastic wrap, and place it in the refrigerator to chill and set for at least 3 hours.

Step 4

Place a pan on a stove over medium heat, then add the coconut, and toast them until nice and golden. Turn off the heat, then transfer the toasted coconut to a plate, and allow them to cool down completely. In a cold bowl, add the heavy cream, then beat it until thick and creamy, add the sugar and vanilla, and then continue to beat until soft peaks form. Put it on top of the chilled pie, then sprinkle the toasted coconut all over them, and serve. Enjoy!

*All image credit belongs to Tastemade via YouTube. Follow and subscribe to their channel for more!

Easy Oreo Coconut Cream Pie Recipe