Coconut Cream Pie
May 31, 2014
We really love coconut around here. It seems like every other yummy treat I make has coconut in it. Last week I made coconut almond granola (just tweaking my original granola recipe a bit, taking out cashews and maple flavoring and adding coconut extract and slivered almonds), and coconut cream pie. Whenever I make a quiche, which is what we had for dinner last Thursday, I make a full recipe of pie dough and save the other half for a single crust pie. I can’t believe this is the first time I’ve made coconut cream pie…it’s one of my favorites! This recipe is simple, classic, and delicious.
Coconut Cream Pie
adapted from Joy of Cooking
Prepare a baked 9″ pie crust. My favorite recipe is this.
Prepare the coconut: Spread 1 1/3 cups shredded sweetened dried coconut in a 9″ cake pan and toast, stirring occasionally, in a 300 degree oven until golden brown, 20-30 minutes. Set aside.
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
5 large egg yolks
3 tbsp unsalted butter, cut into small pieces
1/2 tbsp vanilla
1/2 tbsp pure coconut extract
Whisk together the sugar, cornstarch and salt in a medium heavy bottomed saucepan. Gradually whisk in the milk. Vigorously whisk in the egg yolks until no yellow streaks remain. Place over medium heat and bring to a bare simmer, stirring constantly with a wooden spoon or rubber spatula. Remove from the heat, scrape the corners of the saucepan with the spoon or spatula, and whisk until smooth. Return to the heat and, whisking constnatly, bring to a simmer again and cook for 1 minute. Off the heat, whisk in the butter, vanilla and coconut until the butter is melted and completely incorporated. Stir in all but a few tablespoons of the coconut (set the rest aside for later), and then spoon the filling into the prepared pie crust. Press a sheet of plastic wrap directly on the surface and cool to room temperature. Move the pie to the refrigerator and refrigerate for at least 3 hours.
Meanwhile, make the whipped topping:
Beat 1 cup whipping cream and 1 tsp coconut extract on high speed in a stand mixer with the whisk attachment, adding sugar to taste as it’s beating, until stiff peaks form (I like my whipped cream on the less sweet side, so I only add about 1-2 tbsp sugar).
Top the cold pie with whipped cream, and then top the whipped cream with the reserved toasted coconut. Serve immediately. It will keep, sealed with plastic wrap and refrigerated, for a couple of days.