Coconut Cream Pie Recipe

Over  past few years I have mixed a few recipes together to come up with what is the BEST coconut cream pie. I promise there is no exaggeration here. Everyone I have served this pie to has loved it.  It was the number one pie requested for at our Thanksgiving and it was the first one gobbled up.  I love this homemade pie crust recipe from Martha Stewart, but I have also found the frozen Marie Callender's pie crust in the freezer section to be a great alternative and a time saver when needed.  I also prefer to use the Jell-O coconut cream pie instant mix because the flavor is so great and I love the consistency of the pie. I substitute half and half for the milk because it makes for a thicker creamier pie. YUM!

The secret to this recipe is the salted caramel sauce.  It has a rich flavor and a nice balance between salty and sweet.  I add the caramel sauce to the bottom of the baked pie crust before I fill with the pie filling.  It adds a hidden flavor and is really so delicious.  If you want you can even drizzle a little on the top of each slice or save it as an ice cream topping.  Either way, this has become a family favorite and I'm sure yours will love it too.

Just note that when making the caramel sauce, make sure you use a deep pot with a heavy duty bottom.  I like to use my deep cast iron pot because it heats quickly, evenly and dissolves the sugar the best.  Also, DO NOT stir the sugar once you begin to heat the sugar on low. Let the low heat dissolve the sugar, then once it is dissolved turn up the heat to quicken the caramelization process.  The recipes and instructions are listed below.  Let me know how you like it.

Coconut Cream Pie 

Pie Crust