Pie No. 17 – Coconut Cream

I finished my exam tonight and came home to drool over this Coconut Cream Pie.  Something about Easter that fits so well with coconut.  Coconut bunny cakes, green died coconut nests, Coconut cookies (like Sarah made) and Coconut pie!  This pie recipe is a combination of at least three and the end result was very good.  The filling is velvety smooth, the flavor is perfect and the coconut is, well, it’s coconutty of course!

As with most pies, you will take several steps and stages to complete the pie.  First you’ll need a pre-baked pie pastry .  You can make your own, or skip this step and use a pre-made frozen or refrigerated crust.  For the filling you will need sugar, salt, cornstarch, flour, milk, eggs, butter, fine quality white chocolate and vanilla.  For the whipped topping you will use whipping cream, powdered sugar and vanilla.

Break 4 ounces of good quality white chocolate into pieces.

Bake your pie crust and about 2 minutes before it is done, remove from the oven and spread the white chocolate pieces around the bottom of the crust.  Put it back in the oven for another 2 minutes.  Once soft, spread the chocolate on the bottom and up the sides of the crust.

Set aside while preparing the filling.

In a heavy bottom saucepan, stir together 2/3 cup sugar, 1/2 teaspoon salt, 2 1/2 tablespoons cornstarch, and 1 tablespoon flour.  Once combined, gradually stir in 3 cups whole milk.  Cook over moderate heat, stirring constantly until mixture thickens and boils.  Remove from heat.

Separate 3 eggs and retain the whites for another use.

Place the three egg yolks in a small mixing bowl.

Whisk until well blended.

Slowly stir half the hot milk mixture into the three egg yolks.  Mix well.

Blend the egg and milk mixture into the saucepan with the remaining filling.

Boil 1 minute more, stirring constantly.  Remove from heat.

Whisk in the butter and vanilla.

Fold in 3/4 cup moist shredded coconut just until blended.

Pour filling into prepared crust with white chocolate. Allow the pie to cool then refrigerate for about 2 hours.

To prepare the topping combine heavy cream, sifted powdered sugar and vanilla.

Beat until stiff peaks form.  Remove 2 cups whipped cream and place in a pastry bag with a large star tip.

Spread the remaining whipped cream over the top of the pie like frosting, smoothing all the way to the edges.

Toast 1/2 cup coconut either in the oven or in a medium skillet.  Stir frequently to prevent burning.

Spread the cooled toasted coconut on the top of the pie.  Using the pastry bag, pipe a decorative border around the edges.

Chill until ready to serve.

This is so worth the effort!  It’s not at all hard, just made in steps.

For the filling:

2/3 cup sugar

1/2 teaspoons salt

2 1/2 tablespoons cornstarch

1 tablespoon flour

3 cups whole milk

3 egg yolks, lightly beaten

1 tablespoon butter

1 1/2 teaspoons vanilla

4 ounces good quality white chocolate, chopped

1 whole pre-baked pie crust

Topping:

2 cups heavy whipping cream

1/4 cup sifted powdered sugar

1 teaspoon vanilla extract

1/2 cup toasted coconut

Bake a whole pastry crust.  2 minutes before it is finished baking, remove from oven and top with chopped white chocolate.  Return the crust to the oven and allow the chocolate to melt, about 2 minutes.  Remove from oven and spread the chocolate on the bottom and up the sides of the pastry.

To prepare the filling mix together the sugar, salt, cornstarch, and flour.  Gradually stir in the milk.  Cook over moderate heat, stirring constantly until mixture thickens and boils.  Boil 1 minutes and remove from heat.  Slowly stir half the hot mixture into 3 egg yolks, slightly beaten.  Then blend the egg mixture back into the saucepan.  Boil 1 minute more, stirring constantly.  Remove from heat and blend in 1 tablespoon butter and 1 1/2 teaspoon vanilla.

Pour the filling into the baked pie shell.  Chill thoroughly (about 2 hours).  Prepare whipped topping.

Combine 2 cups heavy cream, 1/4 cup sifted powdered sugar and 1 teaspoon vanilla extract.  Beat on high until stiff.  Reserve 2 cups in pastry bag with a large star tip.  Frost pie with remaining topping.  Pipe border around the pie and sprinkle with toasted coconut over center of pie.  Chill.

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Thanks so much for stopping by!