Monday, June 03, 2013

Coconut Cream Pie

Main Street, Bisbee, Arizona
A perfect place for tea and pie!
Here's one of my favorite "easy" dessert recipes that.  It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well.  Simple and delicious!

Coconut Cream Pie

3 1/2 cup vanilla flavored rice milk*
1/2 cup honey (or alternative liquid sweetener)
6 Tbsp. cornstarch
2 cups coconut, unsweetened, shredded**
2 Tbsp. coconut extract

Save 1/2 cup of the rice milk to use with the cornstarch for thickening.  Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture.  Stir constantly until a rolling boil
is achieved.  Remove from heat.  Pour into a baked graham cracker crust or pie shell.  Cool completely, then serve and enjoy.

* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring

**sweetened coconut will work as well

***for gluten-free option, use gluten free pie crust


  1. Oh, this sounds so good! Thank you for the recipe. I am most certainly going to try it!

  2. Yum! I was hooked just when I saw the name of this post, and the recipe sounds so easy as well!

  3. Hello La Tea Dah....Were you in Bisbee at Christmas time?

    Just the sound of coconut creme pie made me wish I had some. Yum!Susan

  4. Coconut Cream Pie is my FAVORITE pie. I almost drooled when I saw your post! ;-)

  5. I'm thinking anyplace is a good place for tea and pie! :)

  6. For the unsweetened coconut - do you mean shredded coconut or coconut milk or ???


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