COCONUT CREAM PIE RECIPE

Coconut Cream Pie

Coconut Cream Pie Recipe

Ingredients

For the crust:

1 ½ cups graham cracker crumbs or pie crust
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the coconut custard filling:

1 ½ cups whole milk
1 ½ cups heavy cream
¾ cup granulated sugar
¼ tsp salt
4 large egg yolks
¼ cup cornstarch
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut (toasted if desired)

For the topping:

1 cup heavy cream
2–3 tbsp powdered sugar
½ tsp vanilla extract
Toasted coconut for garnish

Instructions

1. Prepare the crust:

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press into a 9-inch pie pan and bake 8–10 minutes until lightly golden. Cool completely.

2. Make the coconut custard filling:

In a medium saucepan, heat milk, cream, sugar, and salt over medium heat until steaming, not boiling.
In a separate bowl, whisk egg yolks with cornstarch until smooth.
Slowly pour a small amount of hot milk mixture into yolks while whisking (tempering).
Pour the yolk mixture back into the saucepan. Cook, stirring constantly, until thickened.
Remove from heat, stir in vanilla and shredded coconut.
Pour filling into cooled crust and smooth the top. Chill for at least 4 hours or until set.

3. Make the topping:

Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Spread over chilled pie and sprinkle with toasted coconut.

Tips

Toasting coconut: Bake shredded coconut at 350°F (175°C) for 5–7 minutes until golden.
Extra coconut flavor: Replace ½ cup of milk with coconut milk.
Make-ahead: Pie can be stored covered in the fridge for 1–2 days.

OTHER SOURCES

COCONUT CREAM PIE INGREDIENTS

* 1 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 cups milk
* 4 eggs
* 3 tablespoons butter
* 1 1/2 teaspoons vanilla extract
* 1 cup flaked coconut
* 1 (9 inch) pie shell, baked

COCONUT CREAM PIE INSTRUCTIONS

1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the coconut cream pie if not serve immediately. Enjoy !

VIDEO:

coconut-cream-pie-2

FRESH COCONUT CREAM PIE

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the coconut custard filling:

1 cup whole milk
1 cup heavy cream
¾ cup granulated sugar
½ tsp salt
4 large egg yolks
¼ cup cornstarch
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut (toasted if desired)

For the whipped cream topping:

1 cup heavy cream
2–3 tbsp powdered sugar
½ tsp vanilla extract
Extra shredded coconut, toasted (for garnish)

Instructions

1. Prepare the crust:

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press mixture into a 9-inch pie pan.
Bake 8–10 minutes until lightly golden. Cool completely.

2. Make the coconut custard filling:

In a medium saucepan, combine milk, cream, sugar, and salt. Heat over medium heat until just simmering.
In a separate bowl, whisk egg yolks and cornstarch until smooth.
Slowly pour a small amount of hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat, stir in vanilla extract and shredded coconut.
Pour filling into cooled crust. Smooth the top. Chill for at least 4 hours or until set.

3. Make the whipped cream topping:

Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread or pipe over chilled pie.
Sprinkle with toasted coconut for garnish.

Tips & Variations

Extra coconut flavor: Use coconut milk for part of the milk in the custard.
Toasted coconut: Toast at 350°F (175°C) for 5–7 minutes until golden, stirring once.
Chocolate twist: Drizzle melted chocolate over whipped cream for a tropical chocolate-coconut pie.
Make ahead: Pie can be made a day ahead; store covered in refrigerator.

OTHER SOURCES

COCONUT CREAM PIE RECIPE INGREDIENTS

2 2/3 c. coconut (flaked or shredded)
2 c. milk
3 eggs (separated)
2 tbsp. cornstarch
3 tbsp. butter
1/4 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
1 8 or 9 inch baked pie shell

COCONUT CREAM PIE RECIPE INSTRUCTIONS:
Reserve 2 cups coconut. Add milk to remaining coconut (2/3) in saucepan.

Bring to boil, stirring and let stand 20 minutes.

Strain through sieve, pressing to extract all liquid.

Add more milk if necessary to make 2 cups.

Mix 1/2 cup sugar and cornstarch together. Add beaten egg yolks. Stir in milk.

Add butter and cook over low heat stirring until mixture thickens. Let bubble a little. Cool. Stir in vanilla and 1 cup of reserved coconut.

Pour into pie shell.

Beat egg whites till frothy.

Add cream of tartar and continue beating until stiff.

Gradually add 1/2 cup sugar beating constantly until stiff. Spread on pie.

Sprinkle with remaining coconut.

Bake in 325 degree oven for 15 minutes or lightly browned. Turn off oven, open door and let stand 10 minutes before removing. Enjoy !

VIDEO:

MOM'S COCONUT CREAM PIE

Ah, Mom’s Coconut Cream Pie — the nostalgic, old-fashioned version that tastes like home. 🥥🥧❤️
This pie is creamy, sweet, and comforting, with a homemade custard filling, flaky crust, and billowy whipped topping. It’s the kind of dessert that brings back memories of Sunday dinners, holidays, and cozy kitchen afternoons.

Here’s the long, classic, made-from-scratch recipe — just like Mom would make it.

🥥 Mom’s Coconut Cream Pie

🍰 Ingredients

🥧 For the Pie Crust:

1 (9-inch) pie shell, baked and cooled
(Use homemade or a high-quality frozen one — Mom usually used whatever she had on hand!)

🥥 For the Coconut Filling:

¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups whole milk
1 cup coconut milk (or use 3 cups milk total if you prefer milder coconut flavor)
4 large egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

🍦 For the Topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
½ cup toasted coconut flakes, for garnish

👩‍🍳 Instructions

Step 1: Prepare the Pie Crust

If using an unbaked pie shell, prick the bottom with a fork and bake at 375°F (190°C) for 10–12 minutes, or until golden.
Cool completely before adding the filling.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Slowly whisk in the milk and coconut milk until smooth.
Cook over medium heat, stirring constantly, until the mixture starts to steam and thicken slightly.
In a separate bowl, whisk the egg yolks.
Gradually pour about ½ cup of the hot milk mixture into the yolks, whisking constantly (this tempers the eggs).
Pour the tempered yolk mixture back into the saucepan.
Continue to cook over medium heat, whisking constantly, until thick and bubbling — about 5–7 minutes.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.

Step 3: Assemble and Chill

Pour the hot filling into the baked pie shell.
Smooth the top and cover the surface directly with plastic wrap to prevent a skin from forming.
Chill in the refrigerator for at least 4 hours, or until firm and cold.

Step 4: Whipped Cream Topping

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Toast the ½ cup coconut flakes in a dry skillet over medium-low heat until golden, stirring often (about 5 minutes).
Sprinkle the toasted coconut over the whipped cream.

🥧 Serving Tips

Chill the pie thoroughly before slicing so it sets beautifully.
Use a sharp knife dipped in warm water for clean, neat slices.
Serve with extra toasted coconut or a drizzle of caramel sauce for a special touch.

💡 Mom’s Secrets & Tips

Homemade crust = magic. The buttery, flaky crust makes all the difference.
Don’t rush the custard. Stir it gently and patiently — thick, silky filling is worth it.
Always toast the coconut. It adds a nutty flavor and irresistible crunch.
Overnight chilling makes the pie even better — the flavors meld and the texture firms up perfectly.

🧾 Quick Recipe Card

Mom’s Coconut Cream Pie
🥥 Creamy coconut custard
🧈 Buttery baked crust
🍦 Fluffy whipped cream & toasted coconut topping
Chill 4 hrs → slice cold → enjoy a taste of home

COCONUT CREAM PIE RECIPE 5

Here’s a longer, classic, and beautifully detailed Coconut Cream Pie recipe — the kind you’d expect from an old-fashioned bakery. 🥥🥧

It’s creamy, rich, and loaded with tropical coconut flavor, with a buttery crust and billowy whipped cream topping. Perfect for holidays, family dinners, or any time you want to impress.

🥥 Homemade Coconut Cream Pie

✨ Overview

Coconut Cream Pie is a timeless dessert that combines a flaky pie crust, silky coconut custard, and fresh whipped cream. Each bite gives you a balance of creamy, toasty, and buttery textures — a true comfort classic with a tropical twist.

🧺 Ingredients

🥧 For the Pie Crust:

1 ¼ cups all-purpose flour

½ teaspoon salt

½ cup (1 stick) unsalted butter, cold and cut into cubes

3–4 tablespoons ice water

(You can also use a store-bought 9-inch pie crust if preferred.)

🥥 For the Coconut Filling:

1 can (13.5 oz) coconut milk

1 cup whole milk (or half-and-half for extra richness)

¾ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 ½ teaspoons vanilla extract

1 ½ cups sweetened shredded coconut, divided (1 cup for filling, ½ cup for topping)

🍦 For the Whipped Cream Topping:

1 cup heavy whipping cream

3 tablespoons powdered sugar

½ teaspoon vanilla extract

👩‍🍳 Instructions

Step 1: Prepare the Pie Crust

In a large bowl, mix flour and salt. Cut in the cold butter with a pastry blender or fork until crumbly — pea-sized bits of butter are perfect.

Sprinkle in ice water, 1 tablespoon at a time, mixing until dough comes together.

Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan.

Trim and crimp the edges, then blind bake:

Line crust with parchment and fill with pie weights or beans.

Bake at 375°F (190°C) for 15 minutes, remove weights, then bake 10 minutes more until golden.

Cool completely before filling.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.

Gradually whisk in coconut milk and whole milk until smooth.

In a small bowl, beat egg yolks.

Heat the milk mixture over medium heat, stirring constantly until warm (not boiling).

Slowly pour about ½ cup of the warm mixture into the yolks, whisking constantly to temper them.

Return the tempered yolk mixture to the saucepan.

Continue cooking over medium heat, stirring constantly, until the mixture thickens and starts to bubble — about 5–7 minutes.

Remove from heat and stir in butter, vanilla extract, and 1 cup shredded coconut.

Pour the hot filling into the cooled crust and smooth the top.

Step 3: Chill the Pie

Cover the pie with plastic wrap, pressing it directly against the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or until completely set.

Step 4: Make the Whipped Cream Topping

In a cold bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.

Spread or pipe the whipped cream evenly over the chilled pie.

Toast the remaining ½ cup of coconut flakes in a dry skillet over low heat until golden brown.

Sprinkle the toasted coconut evenly on top of the whipped cream.

🍰 Serving Tips

Serve cold for the creamiest texture.

Slice with a sharp knife dipped in warm water for clean cuts.

Garnish with extra coconut flakes or even white chocolate curls for elegance.

💡 Pro Tips

For extra flavor, add a splash of coconut extract to the filling.

If you love caramel, drizzle salted caramel sauce on top of the whipped cream before serving.

For a no-bake version, use a graham cracker crust and chill the filling instead of baking the crust.

The pie keeps in the refrigerator for up to 3 days, covered loosely with plastic wrap.

🧾 Quick Recipe Summary

Classic Coconut Cream Pie

🥧 Flaky crust

🥥 Creamy coconut custard made with coconut milk

🍦 Topped with whipped cream and toasted coconut

Chill for 4 hours → slice cold → serve and enjoy tropical bliss!

COCONUT CARAMEL CREAM PIE

Here’s a rich, tropical, and irresistibly smooth dessert: Coconut Caramel Cream Pie! 🥥🥧✨
This pie combines the deep sweetness of caramel with the creamy texture of coconut custard — all in a flaky crust. It’s a show-stopper for any gathering or Sunday treat.

🥥 Coconut Caramel Cream Pie

🍮 Ingredients

For the crust:

1 (9-inch) prebaked pie crust (homemade or store-bought)
(Graham cracker or pastry crust both work great)

For the caramel layer:

½ cup caramel sauce (homemade or store-bought)
½ teaspoon sea salt (optional, for salted caramel lovers)

For the coconut cream filling:

1 can (13.5 oz) coconut milk
1 cup whole milk
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

For the topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup toasted coconut flakes (for garnish)
Drizzle of caramel sauce (optional)

👩‍🍳 Instructions

Step 1: Prepare the crust

Bake your crust (if needed) and let it cool completely.
Spread a thin layer of caramel sauce evenly on the bottom.
Sprinkle lightly with sea salt (optional) and chill while making the filling.

Step 2: Make the coconut cream filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in coconut milk and whole milk until smooth.
In a separate bowl, lightly beat the egg yolks.
Slowly pour about ½ cup of the warm milk mixture into the yolks, whisking constantly (to temper).
Return the tempered yolk mixture to the saucepan and cook over medium heat, stirring constantly until thick and bubbling (about 5–7 minutes).
Remove from heat; stir in butter, vanilla, and shredded coconut.

Step 3: Assemble the pie

Pour the coconut filling over the caramel-coated crust.
Smooth the top, cover with plastic wrap (press it directly onto the surface), and refrigerate for at least 4 hours, or until set.

Step 4: Make the whipped cream topping

Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe over the chilled pie.
Garnish with toasted coconut flakes and a drizzle of caramel sauce.

🍰 Serving Tip

Chill before slicing for clean cuts.
Serve with an extra drizzle of caramel or a sprinkle of sea salt for contrast.

💡 Variations

Add chopped macadamia nuts or pecans between the caramel and filling for crunch.
Use dulce de leche instead of caramel for a richer, milkier sweetness.
For a lighter version, use coconut whipped cream on top.

🧾 Quick Recipe Card

Coconut Caramel Cream Pie
🥥 Flaky crust + caramel layer
🍮 Creamy coconut custard filling
🍦 Whipped cream, toasted coconut, caramel drizzle
Chill 4 hrs → slice → serve cold and enjoy!

COCONUT CREAM PIE RECIPE 3

Haupia is a cherished dessert in Hawaii. It is a silky and creamy coconut pudding that has pleased palates and fulfilled sweet desires for generations. This classic Hawaiian delicacy is a delightful complement to pies, tarts, and baked goods, serving as the inspiration for our new Coconut Crème flavored 100% Hawaiian Coffee.

The rich combination of creamy vanilla and coconut in our Coconut Crème Pie coffee evokes the experience of savoring a slice of haupia pie on a warm day in Kauai. If you have ever wished to bring a taste of paradise to your dining table, your search ends here. We will take you through the fascinating history of haupia, offer a comprehensive recipe for crafting delicious haupia pie, and recommend the ideal coffee pairing for an unforgettable experience. Grab a mug and a rolling pin, and let us begin!

haupia pudding in a dish on a wooden surface. Coconut pieces are visible on the work surface

What is Haupia?

Haupia is a traditional Hawaiian dessert crafted from coconut milk, sugar, and a thickening agent, typically cornstarch. It is frequently enjoyed as a pudding or as a filling for pies and cakes. The outcome is a creamy, smooth treat that embodies the flavors of the tropics. Over the years, haupia has established itself as a staple at Hawaiian luaus, celebrations, and family gatherings.

Why is it a Popular Hawaiian Dessert?

The widespread appeal of haupia in Hawaii can be linked to its simple yet delightful flavor and its adaptability. Coconut milk is plentiful in Hawaii and tropical regions worldwide, making haupia a natural dessert choice. Its refreshing flavor offers a perfect counterbalance to the rich and savory dishes commonly served at Hawaiian feasts. Furthermore, haupia's straightforward preparation and the accessibility of its ingredients have cemented its status in Hawaiian culinary traditions.

Where was Haupia Pie Invented?

Haupia pie represents a contemporary adaptation of the classic haupia pudding. Although haupia has been a cherished treat in Hawaii for many years, haupia pie is a more recent creation that has gained popularity. The origins of haupia pie can be linked to Hawaiian bakeries and restaurants that aimed to transform the beloved coconut pudding into a more filling dessert. By combining haupia with a homemade pie crust and finishing it with whipped cream, bakers developed a dessert that swiftly became a favorite among both locals and tourists.

a fresh ball of pie dough sits on a white kitchen surface with a rolling pin

Haupia Pie Ingredients

To prepare your own haupia pie, you will require the following ingredients:

Pie Crust Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

4-6 tablespoons ice water

Haupia Ingredients

1 can (13.5 oz) coconut milk

1 cup whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

Topping Ingredients

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Optional: chocolate shavings or sprinkles

Optional: toasted coconut flakes

Pie Crust Instructions

Prepare the Crust: In a large bowl, mix the flour and salt. Incorporate the chilled butter cubes and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

Incorporate Ice Water: Gradually add ice water, one tablespoon at a time, until the dough comes together.

Refrigerate the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough: On a floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the plate, trim any excess, and crimp the edges.

Blind Bake: Preheat the oven to 375°F. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes.

Haupia Instructions

Mix Ingredients: In a medium saucepan, combine the coconut milk, whole milk, sugar, and salt using a whisk.

Cook the Mixture: Set the saucepan over medium heat and cook while stirring continuously until the sugar has completely dissolved.

Add Cornstarch: Incorporate a few teaspoons of water into the cornstarch to create a slurry, then add it to the other ingredients. Whisk until the mixture thickens and begins to bubble.

Add Vanilla: Take the saucepan off the heat and mix in the vanilla extract.

Cool: Transfer the haupia pudding into the cooled pie crust, ensuring it is spread evenly. Refrigerate for a minimum of 4 hours or until it is set.

Whipped Cream Instructions

Whip the Cream: In a large mixing bowl, blend the heavy whipping cream, powdered sugar, and vanilla extract.

Beat: Utilize an electric mixer to whip the cream until stiff peaks are achieved.

Assembly and Serving Instructions

Top the Pie: After the haupia layer has set, either spread or pipe the whipped cream uniformly over the top of the pie. Decorate with chocolate shavings, sprinkles, or toasted coconut flakes.

Serve: Cut and serve your haupia pie, savoring each bite alongside a cup of our Coconut Crème Pie Kauai Coffee for an ideal pairing.

Coconut Crème Pie Inspiration

Our Coconut Crème Pie Kauai Coffee is designed to embody the essence of this cherished Hawaiian dessert. With rich coconut notes and a smooth, creamy finish, this coffee provides a delightful way to experience the flavors of haupia pie in every sip. Crafted from 100% Hawaiian coffee beans, this blend is ideal for those who appreciate the tropical flavor of coconut combined with the boldness of premium Hawaiian Coffee.

Pair Coconut Crème Coffee with Haupia Pie for a Taste of Paradise

Haupia pie represents more than merely a dessert; it embodies Hawaiian tradition and signifies the warmth of island hospitality.

By utilizing this recipe, you can introduce a piece of paradise to your dining experience, particularly when complemented by our Coconut Crème Pie Kauai Coffee.

Whether you are celebrating a special event or simply yearning for a tropical indulgence, this pairing will whisk you away to the tranquil beaches of Kauai.

Therefore, feel free to bake a haupia pie, prepare a cup of our Coconut Crème Coffee, and relish the essence of paradise in each bite and sip.

OTHER RECIPES

Coconut Cream Pie Recipe INGREDIENTS

1 (9") baked pie shell
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
2 tbsp. butter, softened
2 tsp. vanilla extract
1 c. coconut
1 c. sweetened whip cream

Coconut Cream Pie Recipe INSTRUCTIONS

Bake pie shell; cool. Mix sugar, cornstarch and salt in saucepan.

Gradually stir in milk, then egg yolks.

Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute.

Stir in butter, vanilla and 3/4 cup coconut.

Pour into pie shell. Press plastic wrap onto filling.

Refrigerate for at least 2 hours, but not longer than 48 hours.

Top with whipped cream and sprinkle balance of coconut on top...nice !

Enjoy the coconut cream pie !
coconut-cream-pie.

VIDEO :

HAWAIIAN COCONUT CREAM PIE

It is now officially Fall, and the temperature here in Virginia is 90 degrees. Welcome, Autumn. For my sixth pie, I had intended to create a traditional Fall pie; however, the warm weather and humid atmosphere have led my thoughts to the sea. I find myself daydreaming of tropical breezes and island delights. This week, I am mentally visiting Hawai’i, where I will indulge in a refreshing slice of Coconut Cream Pie while I am there.

The Navy relocated our family to Pearl Harbor for two wonderful years. From the moment we arrived at the open-air airport in Honolulu, an immediate sense of relaxation enveloped us (even with two small children accompanying us).

The air was perfectly warm. The trade winds swayed the palm trees, the distinctive sounds of Hawaiian music filled the air, and the scent of the ocean was nearly intoxicating.

This dreamlike state persisted throughout our time on the island. We were on shore duty, which meant no deployments, allowing us to fully immerse ourselves in what Hawai’i had to offer.

To me, Hawai’i represents a true paradise.

The weather is ideal, the beaches are stunning, and there are no snakes!

With no seasonal changes and no daylight savings, the days felt longer and more leisurely. We were free from the hustle and bustle of the mainland. We enjoyed all the typical tourist attractions and even discovered some local favorites.

Our most memorable days included snorkeling at Hanauma Bay, hiking Diamond Head and Pali lookout, savoring shaved ice on the North Shore at Matsumoto’s, watching the impressive Big Wave surfers, experiencing torch lighting and sunsets at Waikiki, playing with the children at the lagoons at Ko’Olina, and visiting

The Big Island to explore the volcano park. I could continue indefinitely. Beauty is found everywhere, but the true magic of the island lies in the way its people live. The Hawaiians live beautifully, fully embracing the Aloha spirit.

They let you merge in traffic, slow almost to a stop, and then offer you the ‘Shaka.’ Hawaiians have a unique way of making you feel welcome on their island. Weekends are spent at the beach, celebrating life.

The Aloha spirit is infectious and even still many years later after leaving Hawai’i I try to keep this feeling alive in my heart. We don’t need to be in Hawaii to live the Aloha way.

When we think of Hawai’i certain images come to mind, beaches, sunsets, maybe the palms of the coconut tree. The coconut tree or ‘Niu’ in Hawaiian, grows on all of the islands, and was introduced by the Polynesians.

With so many uses for coconut, especially in island fare, it’s no wonder Taste of Home picked Coconut Cream as the pie of Hawai’i. I was so excited to make this old fashioned cream pie.

I love anything coconut! Coconut milk, sugar, and cream are thickened slowly over the stove to just the right consistency. There’s no rushing this process, it’s part what makes this pie perfection. Vanilla and toasted coconut are mixed into the warm pudding and chilled in a flaky pastry crust.

Topped with homemade whip and more coconut, this pie is an island vacation in itself. Savor each bite as the flavors of this smooth, velvety pie come together. Aloha.

OTHER RECIPES

A nice coconut cream pie recipe to try !

Coconut Cream Pie Recipe INGREDIENTS

1 (9 inch) pie crust
1/2 c. sugar
4 tbsp. cornstarch
1/4 tsp. salt
3/4 c. coconut
1 c. heavy cream
2 1/4 c. milk
3 egg yolks
1 tbsp. butter
2 tsp. vanilla

Coconut Cream Pie Recipe INSTRUCTIONS

Prepare and bake crust. Combine sugar, cornstarch and salt in medium- size saucepan. Stir in milk, slowly cook over low heat (on 4) stirring constantly until it thickens and bubbles, cook 1 minute.

Beat egg yolks in small bowl, stir in 1/2 cup hot mixture then stir back into saucepan. Cook, stirring 1 minute more. Stir in butter, vanilla and coconut. Cool a few minutes then pour into cooled pie shell. Place wax paper over pie to prevent skin on top. Chill at least 1 hour. Meanwhile toast 1/4 cup coconut on cookie sheet in 350 degree oven for 5 minutes.

TOPPING: Half pint heavy cream, beat well until thick then add 2 tablespoons sugar and 1/2 cap vanilla. Spread topping over pie then top with toasted coconut. The coconut cream pie recipe is ready to serve..Enjoy it!
coconut-cream-dream-pie.

VIDEO: