Coconut Cream Pie Recipe
I've never made coconut cream pie before but have always loved it so I was looking forward to seeing how easy it was and how it came out.
Here's the recipe. I tweaked it a bit, as usual. I almost always reduce the sugar and often end up adding 'chips' of some kind so I guess it comes out the same in the end, give or take.
1/2 cup sugar (reduced from 2/3)
1/4 cup cornstarch
2 tablespoons all purpose flour
1/4 tsp salt (I used a few sprinkles)
3 cups milk (I put 2 cups of water in the food processor and added 10 – 12 heaping tbsp of milk powder, I'm not sure which because someone started talking to me and I forget )
3 egg yolks beaten
1 tbsp butter
2 teaspoons vanilla extract
1 cup coconut flakes
2 cups whipped cream
1 pastry shell (we had a graham crust shell so I used it)
As it was thickening up, I thought that it was tasting a little bland so I put a heaping tsp of butterscotch chips in. I think it gave it a little flavour boost. You could also experiment with extracts, I think a butter extract could be nice.
In a saucepan, combine sugar, cornstarch, flour and salt: mix up the milk and add it slowly (or use regular milk, it's your call) whisking until smooth.
Bring it to a boil over medium heat. Cook and whisk for 2 minutes or until thickened (I found that it took quite awhile, but when it finally set up, it was really quick).
Remove from heat.
Gradually stir a small amount of mixture into the eggs, then add all of it including the eggs back into the mixture, whisking constantly. I added the butterscotch chips here as well. They melted right in.
Bring to a gentle boil (I didn't want to burn it so I didn't bring it all the way back to a boil, it was plenty thick and seemed fine but I did put it back on the low burner for a minute or two, whisking constantly)
Remove from heat. Stir in butter and vanilla.
Cool to lukewarm. That didn't take long.
Fold in 2/3 cup coconut flakes.
Pour into pastry shell (I coated the pastry shell with some of the egg whites and baked it for 5 minutes at 350* as directed to make it a little harder and golden) I also toasted the remaining 1/4 cup coconut to top off the pie with. It also takes a bit of time but turns brown suddenly so needs to be watched. Try putting it in the oven when you take the shell out if you do yours this way. It may not burn so easily. I had to take 2 tries at it.
Refrigerate until set, about 3 hours.
To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.
Yield 6 – 8 servings.
VERDICT: My 11 year old daughter came along just as I was finishing up and managed to snag the pot. She had to leave the kitchen for a minute and asked me to guard it for her so nothing 'happened' to it when she was gone. She was asking the wrong person but never the less, I managed to keep it for her safe until her return.
I think she liked it.
And when we had it for supper everyone loved it. My son's girlfriend's favourite pie is coconut cream and she gave it the thumbs up. It really was good.
Have a Shiney Day :0)