Wednesday, January 30, 2013
Coconut cream pie
For some reason, I have been wanting to make a coconut cream pie for months....since last summer, really. I'm not even sure if I've ever had a coconut cream pie before. At least not one that was truly homemade. I think the only kind I've ever had consisted of coconut pudding and cool whip and it was many years ago. So I'm not sure why I've been craving this pie, but I'm glad I finally made it. I've been really loving all things coconut lately. I decided to treat myself and made it for my birthday weekend (and my wonderful husband had made me a surprise batch of these coconut brownies that he topped with almonds as suggested by one of my readers. They were awesome). Needless to say, I had a lot of delicious desserts filled with coconut for my birthday - and I shared so we didn't eat them all ourselves.
Making a coconut cream pie from scratch is time consuming. I used this recipe from Betty Crocker, but changed a few things. One thing I changed is that I didn't add the butter to the filling (by accident), but after I don't really think it was necessary. It was already very rich and creamy. Another thing is that I used unsweetened coconut. This is because I can't find organic coconut that is sweetened and I don't like all the additives that are in most sweetened coconut. Since I usually cut the amount of sugar in desserts anyways, I didn't add any more sugar and it was sweet enough for us. Below is my modified recipe.
Coconut cream pie
1 recipe for a single pie crust
1 can (13.5 oz.) full fat coconut milk, well shaken
1/2 cup plus one tablespoon shredded unsweetened coconut, lightly toasted and divided
1 cup whole milk
1 teaspoon pure vanilla extract
2/3 cup sugar, divided
1/4 teaspoon sea salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
1 cup heavy whipping cream
1 teaspoon coconut extract
2 teaspoons icing sugar
1/4 cup shredded or flaked unsweetened coconut, lightly toasted
Preheat the oven to 400 degrees.
Sprinkle the bottom of your pie plate with 1/2 tablespoon of the toasted shredded coconut. Roll out the pie crust and fit into the pie plate. Gently brush about 2 teaspoons of coconut milk onto the pie crust and sprinkle with 1/2 tablespoon of the toasted shredded coconut. Gently press it down to stick. Prick the bottom and sides all over with a fork. Bake for about 15 minutes, until the pie crust is lightly golden and cooked through. Set aside to cool.
In a large saucepan, heat the remaining coconut milk, milk, 1/2 cup toasted shredded coconut, vanilla, 1/3 cup sugar, and salt to a simmer, stirring occasionally, until the sugar is dissolved.
In a large bowl, whisk the egg yolks, 1/3 cup of sugar, and cornstarch until well-combined. Gradually beat the simmering liquid into the egg yolk mixture to temper the eggs. Then pour the entire mixture into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like texture, about 5-6 minutes. Whisk in the coconut extract.
Pour into the pie crust. Spread evenly and cover with plastic wrap, directly on top of the filling. Refrigerate at least 3 hours or overnight.
Right before serving, beat the heavy cream, coconut extract, and icing sugar using a hand mixture until soft peaks form. Spread evenly on top of the pie. Top with the remaining toasted coconut and serve.
What was I cooking one year ago?: brown sugar and ginger broiled grapefruit
Two years ago?: sweet and sour acorn squash
Three?: lemon pudding cake