Tuesday, November 22, 2011

Coconut Cream Pie Recipe(s) - for @TrishB

I actually have two coconut cream pies in my arsenal of recipes. Technically, one is a called a coconut custard pie, but when my mom asks for my coconut cream pie, half the time it's the custard pie (sans meringue) she's wanting.

Hope these help and enjoy!


Coconut Cream Pie

Ingredients

  • 2 cups coconut milk
  • 1 cup heavy cream
  • 3 eggs yolks
  • 3/4 cup white sugar
  • 1/3 - 1/2 cup corn starch
  • 1/4 tsp salt
  • 1 1/2 cup flaked coconut
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 9-inch deep dish pie shell, baked (or a graham cracker pie crust)
  • whipped cream (see recipe below)

Directions
Make sure your pie shell is baked!

In a medium saucepan, combine coconut milk, heavy cream, eggs yolks, sugar, corn starch, and salt. Bring to a boil over low heat, STIRRING CONSTANTLY. (I actually use a whisk. This can take up to 40 minutes; DO NOT INCREASE THE HEAT. You'll feel it getting thicker after a while. When the bubbles start popping and it looks like thick pudding, it's done.) Remove from heat. Stir in about 1 1/4 cup of the coconut and the extracts. Sprinkle a little bit of coconut and sugar over the bottom of the pie shell. Pour the filling into pie shell and chill 2 to 4 hours, or until firm.

While the pie is chilling, toast the remaining coconut if desired. (Spread it in an ungreased cake pan and bake in a 350F (175C) oven for 5 to 6 minutes or until golden brown, stirring occasionally.)

Before serving pie, top with whipped cream and with remaining coconut.

Whipped Cream
  • 1 cup heavy whipping cream
  • 2-3 tbsp powdered sugar (depending on taste)
  • 1 tsp vanilla (sometimes I use 1/2-ish tsp coconut extract instead)


Coconut Custard Pie

Ingredients

  • 1 9-inch pie shell
  • 1 - 2 cups flaked coconut (to taste)
  • 3 eggs
  • 2 cups milk
  • 1 to 1 1/2 cups sugar (to taste)
  • 3 tbsp flour
  • 1 tsp vanilla
  • meringue (optional)


Directions

Sprinkle about 1/2 cup of coconut on the bottom of an unbaked 9-inch pie shell. Scald milk. Cool to almost room temperature. Beat eggs then add to scalded milk. Mix flour with sugar. Combine with milk and eggs; beat well. Add vanilla and beat slightly. Stir in about 1/2 cup of coconut (or more). Pour mixture into pie shell over top of coconut. Bake at 400F for 40-45 minutes or until set, covering the edges of pie with foil if they start to brown too quickly.

If topping with meringue, make it while the pie is baking. Top the pie a few minutes after it comes out then put it back in the oven for about 5 minutes or until peaks are browning.



eta: I should note that my mom doesn't like meringue so it's just... easier... if I don't make it.

eta2:
To scald milk: All you do is put the milk in pot, heat it on medium (stirring frequently) just until it starts to form those little bubbles before it actually comes to a boil.

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Love and bondage,
Rubi Jayne <3<3

1 comment:

Trish said...

Oh thank you so much! Now I have to decide which one I will make. You have saved the day (Thanksgiving). I will take a photo and send it to you and blog about it! <3