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

topping:
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 

29 comments:

  1. I am a big fan of coconut anything and I am going to give this one a try. I have not really made a pie for years but it is about time to get back into it. Great post!

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  2. Ooh, it looks fluffy, creamy and delicious!

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  3. I looooove coconut cream pie SO much - i almost wish i hadn't seen this post because now I'm going to be craving it all night, ha! =) I might just have to make one for myself tomorrow... =)

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  4. that looks delicious!! love anything coconut, this would be no exception ;)

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  5. Oh wow so delicious! Coconut is just so amazing in anything!

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  6. Looks like your changes worked out fine, because this pie looks delicious! Coconut Cream Pie is one of my all-time faves.

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  7. your pie is gorgeous! i just want to dig right into it!

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  8. Just today I was thinking about how I was craving something with coconut. I think I'm ready for summer! This pie sounds so delicious right now.

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  9. I have never had a coconut cream pie, from the sounds of it, it is divine.

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  10. Amy, we should set up a coconut appreciation society. This pie could be the signature dish! Yum!

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  11. This is so funny! I made coconut cookies! The pie looks absolutely to die for and my husband who is a beg fan of coconut would love it!

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  12. What a gorgeous pie! It sounds like you had a delicious birthday! I always use unsweetened coconut in desserts too - I figure they're sweet enough. I need to find a way for us to make our own sweetened flakes out of the organic coconut.

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  13. This is about my favorite pie and you did it perfectly! Can't wait to try it and thanks for the recipe!

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  14. Coconut would def. make my birthday! Great pie...I could really use a slice (or 3) right about now, lol

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  15. Oh, you must eat so well at home. The foods you make are awesome - this included! YUMMY!!!!

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  16. I'd love a slice of coconut cream pie! Happy belated birthday :)

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  17. I actually don't think I've ever even HAD coconut cream pie let alone made it! You've convinced me I need to rectify that...

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  18. I love coconut cream pie, and this looks delicious! I tend to use unsweetened organic coconut too, and I never miss the lack of sweetness.

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  19. Looks so delightful creamy!
    Coconut is one of my husbands favorite ingredient for sweets so I'll try it out soon.

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  20. This is great! So you make like a coconut milk custard? Love it. Coconut is one of my favourite sweet ingredients. I always have a can of coconut milk handy.. but I usually use lite. Can I use lite for this? Or do you need the fat for stability..

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    1. Yes - it is like a custard (I think I could eat just that part and be happy). I think that you can try light. It will probably be OK because of the fat from the milk and the cornstarch - just maybe less creamy.

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  21. The filling looks so divine! So creamy and soft :D

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  22. Coconut cream pie is a favorite of mine but I haven't had it in years. Your version sounds great.

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  23. This looks amazingly tropical-tasting- just what I need right now in drizzly February weather. :) Definitely need to try this recipe!

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  24. i've made many, many coconut cream pies, but i've never tried a recipe that uses actual coconut milk! your end result looks fabulous--this one's worth a try, for sure!

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  25. Hi Amy, this look like to die for kind of pie. Look awesome, yummy!

    Have a nice week ahead,regards.

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  26. Oh my! This is simply fabulous! Looks heavenly smooth & with coconut too! My hubby's favorite ingredient! Definitely trying this recipe ! AWESOME!

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