As you may or may not know,
coconut cream pie is IT Guy's favorite dessert. I make him one for his
birthday every year and he almost always get a couple during the
holidays. So I knew when I made this yummy dessert, he'd be thrilled.
Even though it's a little different than the one I normally make, this
was every bit as good. It has a more coconutty flavor but he was totally
okay with that. If you don't want to put this into jars, you can just
use a 9-inch pie pan instead. Still good!
Coconut Cream Pie Jars
1 1/2 cups half-and-half
1 13-ounce can coconut milk
2 eggs ~ beaten
3/4 cups granulated sugar
1⁄3 cup + 1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cups flaked coconut
1/4 teaspoon coconut extract
½ teaspoon vanilla extract
1 sleeve graham crackers ~ crushed (about 1 1/2 cups crumbs
1 stick butter ~ melted
3 tablespoons sugar
In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir to combine.
Reserving 2 tablespoons, divide remaining mixture between 6 8-ounce canning jars, tamping down lightly.
In a large sauce pan, whisk together the sugar, cornstarch and salt.
Pour in the half & half and the coconut milk. Stir to combine.
Bring to a boil over medium heat, stirring constantly until thickened...about 10 - 15 minutes.
Add a little of the milk mixture to the beaten eggs to temper, then pour mixture back into the milk mixture in the pan. Cook and stir until thick. Remove from heat.
Stir in coconut and extracts.
Gently pour coconut mixture into jars. Allow to cool, then cover (I used the jar lids) and place in the fridge for several hours or overnight.
Top with whipped cream or Cool Whip and sprinkle with reserved graham cracker crumbs and some coconut.
Note: If you don't want to use jars, just use a 8-inch pie pan instead.
Coconut Cream Pie Jars
1 1/2 cups half-and-half
1 13-ounce can coconut milk
2 eggs ~ beaten
3/4 cups granulated sugar
1⁄3 cup + 1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cups flaked coconut
1/4 teaspoon coconut extract
½ teaspoon vanilla extract
1 sleeve graham crackers ~ crushed (about 1 1/2 cups crumbs
1 stick butter ~ melted
3 tablespoons sugar
In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir to combine.
Reserving 2 tablespoons, divide remaining mixture between 6 8-ounce canning jars, tamping down lightly.
In a large sauce pan, whisk together the sugar, cornstarch and salt.
Pour in the half & half and the coconut milk. Stir to combine.
Bring to a boil over medium heat, stirring constantly until thickened...about 10 - 15 minutes.
Add a little of the milk mixture to the beaten eggs to temper, then pour mixture back into the milk mixture in the pan. Cook and stir until thick. Remove from heat.
Stir in coconut and extracts.
Gently pour coconut mixture into jars. Allow to cool, then cover (I used the jar lids) and place in the fridge for several hours or overnight.
Top with whipped cream or Cool Whip and sprinkle with reserved graham cracker crumbs and some coconut.
Note: If you don't want to use jars, just use a 8-inch pie pan instead.
Here we go!
Crush the crackers then stir in
the melted butter and the sugar.
Divide the mixture between your jars.
In
a saucepan, combine the half & half,
the coconut milk, the sugar,
cornstarch
and salt. Cook and stir over medium
heat until thick, about
10 - 15 minutes.
Add a little of the milk mixture
to the beaten eggs to temper.
Then pour mixture back into the
milk mixture in the pan. Cook and
stir until thick. Remove from heat.
Add the extracts.
And stir in the coconut.
Divide mixture between the jars.
Cover and chill.
Top with whipped cream before serving!
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