Coconut Cream Pie

October 13, 2015

Ingredients:

1 Can coconut milk

Approx 1 cup heavy cream*

3/4 cup sugar

3 tbsp cornstarch

3 egg yolks

1 tsp vanilla

pinch salt

2 cups sweetened shredded coconut

2 cups heavy cream

1/3 cup icing sugar

1/2 tsp vanilla

Directions:

Preheat oven to 350 F

Evenly spread coconut on cookie sheet

Bake for 5 minutes, turn

Bake in 2 minute intervals turning after until coconut is toasted

In a medium saucepan, combine coconut milk, cream, sugar and cornstarch

On medium heat bring to boil stirring constantly

Once bubbling remove from heat, temper eggs with small amount of mixture, and add eggs into saucepan, stirring vigorously

Add vanilla and salt, mix well

Add 1 1/2 cups toasted coconut to mixture and pour into pie crust**

Cool and let set in refrigerator for at least 4 hours

Whip heavy cream until soft peaks

Add icing sugar, whip until stiff peaks

Add vanilla, top chilled pie with whipped cream

Sprinkle top with remaining toasted coconut

Editor’s Note:  For those who are unfamiliar with the term Tempering, and don’t immediately turn to Google.  Tempering, is just mixing two liquids of different temperatures together without altering the texture of either liquid.  Tempering is very important when dealing with “heat sensitive” foods such as eggs.  Your main goal is not ending up with scrambled eggs.  You want to slowly bring up the temperature of your eggs by slowly adding your hot liquid in small amounts and mixing well.  It is fairly easy, but does take some practice.  

*NOTE: You want a total of 2.5 cups of liquid, so use the can, and fill a measuring cup to 2.5 cups

**NOTE: I use a graham cracker crust for this pie, but you can use whatever you want.

Even though this recipe is a fairly long one, it is actually pretty easy to make. This requires no baking, other than to toast the coconut, and can be done in about 30 minutes altogether. I am a big fan of coconut, and pies, so this is another one of my favourites. I make it whenever I have an excuse to bring pie to someone's house. The smell of toasting coconut in the house lingers for a few hours and my wife and I both enjoy it very much.

You could use coconut extract in the whipped cream, or use actual coconut cream, but I am happy with the level of coconut-ness of the pie as I make it, but each person has their own tastes.

I hope you have enjoyed my pie recipes, I don't have too many left to share, so I will probably keep those ones until Christmas. Hope you all had a wonderful Thanksgiving weekend, and ate lots of turkey, ham and of course, Pie.

Cheers and Best Wishes!

The Omnomnivore