Coconut Cream Pie

This is a very delicious pie. I cheated a little and used Cool Whip for the topping, but if you feel like making your own whipping cream add a bit of difficulty to this recipe and go right ahead.

You’re going to need two things to start.

Bottom Pie Shell
Augh, this is not my prettiest bottom shell!

One, a pie crust. Use my pie crust tutorial and make just a bottom crust.  It needs to be baked – About 375 degrees and 8 minutes in the oven should do it. Then set it aside to cool.

Toasted Coconut

Two, you’re going to need some toasted sweetened coconut… about a cup and a half.  Do this by getting some sweetened coconut at the store, putting it on a cookie tray, and cooking it in that same oven for about 5 minutes. Spread it out so it gets evenly browned and a bit crunchy.

Now you’re ready to make a filling for the pie.  Get these ingredients:

2/3 cup sugar
1/4 teapsoon salt
1/4 cup cornstarch
1 cup canned unsweetened coconut milk
1 1/2 cups milk

Coconut Milk on stove

Start with the first three, then slowly pour in the coconut milk, whisking as you go. Be sure you shake the coconut milk before pouring it in, since the thickest part of the liquid rises to the top and you want an even consistency.  Add the regular milk in last, and keep whisking.

Bring the stove to a medium heat, and a slow boil. It thickens up very fast.  When it’s reached boiling, take it off the heat for a bit, and crack four eggs.

4 egg yolks

All you need for the pie is the yolks. Separate out the whites and use them in another recipe or eat them for breakfast tomorrow! (They’ll be fine.)

Whisk up the yolks, then slowly add the coconut milk mixture and put it back on the stove. For best mixing, the original recipe I had said to pour a bit of the milk mixture in to the eggs, whisk that, then pour the egg mixture in to the rest of the milk mixture on the stove.

Bring the boil back to a mixture again, and keep whisking it. Boil it for about a minute; it should get very thick.

While the mixture is still hot, add to this:

3 tablespoons unsalted butter (cubed)
2 teaspoons vanilla extract
1 1/4 cups of the toasted coconut (save a little of the toasted coconut for garnish)

Stir until it’s one thick consistency.

Then pour in to the pie shell.

Coconut filling in pie

The plastic wrap off to the side is the next step. Cover the pie with the wrap so that the wrap is touching the top of the filling, then put it in the fridge.  It needs to be chilled for at least four hours – I chilled mine overnight.

Yeah, the waiting is the boring part, especially for something that smells so good.

When it’s chilled, pull it out, and add your Cool Whip or homemade whipped cream topping.

Coconut Cream Pie

Top with your reserved toasted coconut, and you’re done!

Sorry for the ugly looking crust on this one. Alas.

I’ve already started to make way more pie than I can eat, but fortunately I had a gaming weekend and planned to take the pie along. Gamers love pie. 🙂

Coconut pie at Evolution Games

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