{"id":9256,"date":"2019-06-06T05:00:46","date_gmt":"2019-06-06T10:00:46","guid":{"rendered":"http:\/\/livewellbakeoften.com\/?p=9256"},"modified":"2022-03-21T09:48:15","modified_gmt":"2022-03-21T14:48:15","slug":"coconut-cream-pie","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/coconut-cream-pie\/","title":{"rendered":"Coconut Cream Pie"},"content":{"rendered":"

A homemade pie crust filled with a creamy coconut filling topped with whipped cream and toasted coconut. This is the BEST Coconut Cream Pie recipe you will ever try!<\/em><\/p>\n

\"A<\/p>\n

On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut, with this Homemade Coconut Cream Pie!<\/p>\n

I originally shared this easy coconut pie recipe in 2017, but I wanted to update the recipe with better instructions, step pictures, and more baking tips. I’ve also reworked this recipe to make it even better, so the filling is much thicker and it’s jam-packed with even more coconut flavor.<\/p>\n

If you love coconut, I think you’re going to love this new and improved recipe!<\/p>\n

\"A<\/p>\n

How to Blind Bake Your Pie Crust<\/h2>\n

The first step to making a homemade coconut cream pie is to fully bake your pie crust. Since the filling is made on the stove top, you won’t be putting the pie back in the oven after you make the filling. So, make sure to go ahead and fully blind bake the pie crust first.<\/p>\n

You can use a store-bought pie crust or my homemade pie crust recipe<\/a>, either one will work fine! You can also pre-bake your pie crust up to 1-2 days in advance to make it easier. I have a simple tutorial for how to blind bake your pie crust here<\/a>, but here\u2019s a little run-down of how to do it:<\/p>\n