"Recipes are meant to be shared"...Ann Thibeault

Friday, June 14, 2013

Coconut Cream Pie

I had a craving for Coconut Cream Pie
and went looking for a recipe 
that I could make from ingredients that I had on hand.

I found just what I was looking for at

This was a very easy recipe.

A rich egg custard using coconut milk and cream.


Coconut Cream Pie


Source:  From: Add a Pinch - Robyn Stone

My notes/minor changes in red.


Baked Pie Crust 

Use your favourite crust or
try my favourite pastry -
Link to my Pie Crust Recipe

Toasted Coconut Topping

1/2 cup flaked, sweetened coconut

For the Coconut Custard

1-1/2 cups coconut milk
1-1/2 cups half-and-half 
(I used 18% Coffee Cream) 
5 egg yolks
3/4 cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon salt
1-1/2 cups flaked, sweetened coconut
2 teaspoons vanilla

Topping

2 cups heavy whipping cream
1/4 cup sugar (1/4 cup powdered Sugar - stabilizes heavy cream)
1 teaspoon vanilla


 Toasted Coconut Topping

Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven
for 8-10 minutes until coconut has just begun to turn brown.
Set aside to cool.  (Note:  I toasted the coconut in a non stick frying pan, stirring continuously until golden brown)

Coconut Custard

Pour coconut milk and half-and-half (coffee cream - 18%) into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.

Remove from heat and add butter, coconut, vanilla and salt. Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes. (Took 90 minutes for pie to be completely chilled).Topping

Add sugar (powdered sugar) and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.

Spread whipped cream on top of coconut custard and garnish with toasted coconut.  Refrigerate until ready to serve.

5 comments:

  1. Oh my goodness this looks wonderful!!! I don't have the ingredients on hand but plan to soon.

    FlowerLady

    ReplyDelete
  2. You know, when I told my ex once that I was making coconut cream pie, he said "Ugh, diner food!". Well he made faces but relented and took a bite under severe duress. You know the outcome. One bite and he was won over. Homemade coconut cream pie is amazing. This looks like a wonderful recipe.

    ReplyDelete
  3. Beautiful presentation:)
    This is one of my friend's favorite desserts..I will keep it in mind..wait..Better Pin it:)!
    Happy FD to Moe:)

    ReplyDelete
  4. This is just gorgeous, and one of my favorite pies. My mil used to bribe me with it. :)

    ReplyDelete
  5. Just plain gorgeous! I love anything with custard, but this is one of my favorites!
    Swooning here!

    ReplyDelete

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