Monday, September 8, 2014

Coconut Cream Pie

Perfect Pairing:  Chilled bowl and beater


Let me just start by saying this is not your standard coconut cream pie made with a box of pudding.  No no no, this is a very special version. 


It is so special that people were eating it straight out of the pie plate.


This is the kind of pie that got people talking, they were telling friends and family about it.  Ok, so maybe it was my mom telling my cousin…. But still, people were talking.


The pre-baked crust (you should use my favorite tried and true press, no-mess crust) is filled with a homemade pastry cream then topped with freshly whipped cream and toasted coconut.  Here is a tip from my mom, chill your mixing bowl and beaters before making the whipped cream.  It will help increase the volume of the whipped cream, and it will whip faster.  Another tip?  Don’t over mix whipped cream…. It will turn to butter. 


We found that this pie was even better the day after you make it.  I would suggest keeping it in the refrigerator for a day before serving it. 

One year ago on Perfecting the Pairing:  7-Up Biscuits

Two years ago on Perfecting the Pairing:  Zucchini Banana Chocolate Chip Walnut Bread

Coconut Cream Pie

Adapted by Lindsay at Perfecting the Pairing from Food52

  • 1 pre-baked pie shell (I used my favorite easy press,no-mess, pie crust)
  • 2 cups sweetened coconut
  • ½ cup sugar
  • 2 eggs
  • 1 egg yolk (in addition to the 2 eggs)
  • 3 Tb flour
  • 1 can (15 oz) coconut milk (not light), stirred well
  • 1 tsp vanilla
  • 1 cup whipping cream, chilled
  • 2 Tb powdered sugar


Refrigerate a metal mixing bowl and beaters for the whipped cream. 

Toast 2/3 cup of the sweetened coconut in a heavy bottomed skillet over medium heat until browned, stirring often.  Watch it carefully so it does not burn.  Remove from heat and reserve.

Whisk ½ cup sugar with the two eggs, egg yolk, and flour until combined.  In a saucepan combine 1 ½ cups of the coconut milk and the remaining 1 ½ cups sweetened coconut, bring to a simmer but not a boil, stirring occasionally.  Refrigerate the remaining coconut milk in the can.  Slowly add the coconut milk mixture to the egg mixture whisking constantly.  Return the mixture to the same saucepan over medium low heat.  Bring to a low boil, whisking constantly.  Allow to thicken slightly, about 4-5 minutes.  Remove from heat and add the teaspoon of vanilla.  Whisk to combine.  Transfer the mixture to a bowl and cover with plastic wrap. Press the plastic directly against the filling so it does not form a skin.  Refrigerate for at least two hours.

After refrigerating the filling pour it into the baked and cooled crust.  Remove the chilled bowl and beater from the refrigerator.  Pour in the whipping cream and the remaining chilled coconut milk.  Whip until it starts to thicken.  Slowly add the powdered sugar and beat until stiff peaks form.  Spread over the pie and sprinkle with the toasted coconut.  Cover and refrigerate at least three hours.  This pie is even better the next day!

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