This Just In

Yesterday I decided to make a coconut cream pie.? Little Man, Toadie and I find it most appealing, as in it’s our favorite pie ever.? I’ve made this kind of pie all kinds of different ways–with pudding, with pudding and Cool Whip mixed together, with real whipped cream, etc.? This recipe though, is easily my favorite.? Loaded with coconut flavor, it will be a favorite in your house too.? It can look a bit daunting, especially if you’ve never done it before, but it’s actually very easy and pretty quick too.

I used a?frozen, ready to bake pie shell here.? You can make your own crust, either traditional or crumb, whatever you like.

It uses a basic pastry cream, but instead of using 2 and a half cups of half and half, you’ll substitute one can of coconut milk and use only one cup of half and half.? I got this great idea from the Cook’s Illustrated website.? Prior to reading that tip, I would have made a vanilla custard with a healthy dose of coconut in it.? That website is worth every penny, I’ve found great new?recipes as well as great tips to modify things I already make.

This is the whole enchilada.? The big Kahuna of Yumminess.

A view from the top.

Have a slice with me…you’ll want to make one yourself.

So let’s get started, shall we?

Coconut Cream Pie

Ingredients

1 pie shell of your choice, baked and cooled

1 13 oz. can Coconut Milk

1 C. half and half

3 C. shredded coconut, sweetened or unsweetened as you like

1/4 tsp. salt

1/3 C. plus 1 Tbsp. white sugar

5 large egg yolks, chalazas removed (chalazas are the icky white parts stuck to the egg).

1/4 C. cornstarch

2 Tbsp. butter

1 tsp. vanilla

Whipped Cream Topping

2 C. whipping cream

2?packets whipped cream stabilizer (I use Oetker, it’s fabulous)

1/2 C. powdered sugar

1 tsp. vanilla

1 C. toasted coconut for garnish

Directions

In a medium sauce pan, combine coconut milk, half and half, 1/3 Cup sugar,1 cup shredded coconut and salt.? Over medium high heat, bring to a simmer, whisking to?dissolve sugar.?

?In a heat proof bowl (read glass, or something that won’t melt), mix egg yolks with cornstarch and?1 Tbsp.?sugar, whisking till thoroughly incorporated and glossy.?

?Once the cream mixture is simmering, slowly drizzle about 1/2 cup of the hot mixture into the egg mixture to temper the eggs, whisking constantly.? Add tempered egg mixture back to the cream in the pan, scraping your bowl to get it all.? Whisking constantly, bring mixture to a boil.? Remove from heat as soon as a boil is reached.? Mixture should be?thick.? Add butter and vanilla.? Whisk until thoroughly incorporated.? Add 2 cups shredded coconut, and pour the hot mixture into the cooled pie crust.?

Immediately cover with plastic wrap, pressing the plastic wrap directly against the surface of the coconut cream.

Chill in refrigerator?until set and cold, at least 4 hours. I chill mine overnight.

Beat together whipping cream, whipped cream stabilizer, powdered sugar and vanilla until very stiff peaks form.? Remove plastic wrap from pie.? Spread or pipe whipped cream onto top of pie and garnish with toasted coconut.

Serves 6-8.

Enjoy the sumptuousness!

S.