Coconut might be a divisive flavor, but I personally can’t get enough of it! I’m available for cookies, cakes, and candies. Coconut Cream Pie is one of my all-time favorites, and Paula Deen’s rendition is nothing short of spectacular. This dessert is nothing short of exquisite, with a smooth and velvety handmade coconut filling and a light and creamy whipped topping. It manages to be both rich and light and airy at the same time.

Overall, it’s a dessert not to be missed!The handmade filling is unquestionably the star of the show. It’s created entirely from scratch, as evidenced by the first mouthful; this is the real deal. The custard foundation contains seven egg yolks and a full can of coconut milk, so you can expect it to be rich. Cook the mixture slowly over medium-low heat, being careful not to let it boil. Remove the filling from the heat and whisk in two cups of sweetened coconut flakes, coconut extract, and vanilla extract.

The filling is now ready to be put into the chilled cust and set. This show-stopping dessert is finished with handmade coconut whipped cream and a dusting of toasted coconut.
This dessert is great for feeding a crowd because it is made in a 913 inch pan. This Coconut Cream Pie is likely to be a favorite at Easter dinner, a summer BBQ, or a family celebration. No one can resist a homemade dessert this delicious, so expect everyone to want seconds. Try Paula’s tropical-inspired dish for your next special event; we’re confident you’ll like it as much as we do.