Wednesday, 13 May 2015

Coconut Cream Pie

 I hope all you Mommies out there had a beautiful Mother's Day weekend!  I spent the weekend making sure my Mom and Mother in Law had a nice day!  I baked bread, made salads and baked pies.  It was worth it to make 2 very special ladies smile.  :)
One of my favorite bloggers,, posted this recipe last week.  It looked so amazing I simply had to make it for Mother's Day.  It tasted so incredible I had to share it!
I made a Whole Wheat and Oat pie crust for this, but believe me the crust is no where near center stage for this amazing pie!  Feel free to "cheat" and use a premade crust.  No one will even notice.
This coconut custard is so incredible, I could have easily just eaten the entire bowl before it ever touched the crust!!!  (good thing it was for company!)  I will absolutely be making this on a fairly regular basis, many times as a pudding (again, who needs crust??)

To make Coconut Cream Pie, you will need:

  • 1 can coconut milk
  • 1 1/2 cups half and half
  • 2 eggs + 1 egg yolk, beaten
  • 3/4 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/4 tsp salt
  • 2 cups sweetened, flaked coconut, divided
  • 2 tsp coconut extract, divided (vanilla will work if you have no coconut)
  • 1 baked pie shell
  • 1 cup heavy cream
  • 2 Tbsp powdered sugar
Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large microwave safe bowl (I used my 8 cup pyrex measuring cup)  Stir.
Microwave on high for one minute, stir and repeat until a thick custard has developed, 5-7 minutes.
Stir in 1 1/2 cups coconut and 1 tsp coconut extract.
Pour custard into a cooled pie shell.
refrigerate for a minimum of 2 hours.
preheat oven to 350 degrees F.  Spread remaining 1/2 cup of coconut on a baking sheet and bake tor 5-7 minutes, stirring occasionally until golden brown.  Coconut burns easily, so keep a close eye on this step!
Whip the heavy cream until soft peaks form.  Add powdered sugar and remaining coconut extract and continue whipping until stiff peaks form.
Spread whipped cream over the coconut custard and garnish with toasted coconut.
Keep refrigerated.
Should you be interested in making your own pie crust, here is my recipe for a whole wheat and oats pie shell:
  • 3/4 cup all purpose whole wheat flour
  • 1/2 cup ground oats (Simply measure 1/2 c. oats and pulse in a food processor until finely ground)
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/3 cup cold butter cut into small pieces
  • 2 - 3 Tbsp cold water
Combine all dry ingredients in a medium bowl.  cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Sprinkle with water and blend together with a fork until mixture holds together
Shape the dough into a ball, and place on a sheet of wax paper.
 Top with another sheet of wax paper and roll out dough until 1/8 thickness.
Remove top sheet on paper and invert dough into a 9 inch pie plate.
Slowly peel away wax paper.  Trim excess crust and bake @ 400 degrees F for 8 - 10 minutes, until golden.  Cool on wire rack

No comments:

Post a Comment