Tuesday, May 11, 2010

Coconut Cream Pie

Tasty Tuesday
Grab the button here and come join us, or just link to another site with a recipe you're going to try... or post a recipe in the comments!

For Mother's Day I made a coconut cream pie. I'd made it once before, and was in food ecstasy for weeks afterwards.

(The first time I made it, I used a pastry crust instead of graham cracker, but I liked the graham cracker crust better this time).

Sure enough, it did not disappoint this time either.

It's super rich, so only a small slice is necessary (good for a crowd), but it is fantastic.

If you want to make it easier, you could always use a pre-packaged graham cracker crust and "frozen whipped topping," but I make no guarantees for food ecstasy if you take those shortcuts. Nothing beats homemade.

Today you're getting four recipes for the price of one (toasted coconut, coconut custard, graham cracker crust and whipped cream)! I even made a printable version! You can thank me with $10's and $20's. Or by posting your own recipe.


City Wife's Country Coconut Cream Pie
Printable version

For the crust:

* 1 ½ cups graham cracker crumbs (1 sleeve + a few)
*6 tablespoons butter, melted
* 1/4 cup sugar 
* (1/2 tsp. cinnamon if desired)

Mix ingredients in an ungreased 9” pie plate. Press on the bottom and up the sides. Bake in a 375° oven for 8-12 minutes, or until slightly golden. Cool before filling.

For the filling:

    * 1 can coconut cream (not milk!) + enough  ½ and ½ to equal 3 cups
    * 3 egg yolks
    * 3/4 cup white sugar
    * 1/2 cup corn starch
    * 1/4 teaspoon salt
    * ¾ cup coconut
    * 1 teaspoon vanilla extract

In a medium saucepan, combine half-and-half/coconut cream, eggs, sugar, corn starch and salt. Bring to a boil over low heat, stirring constantly with a whisk (it takes a good 15-20 minutes on low heat to get a boil, but it’s necessary to raise the temperature slowly). Remove from heat, and stir in 3/4 cup coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. (infinitely better overnight) Before serving, top with whipped cream and toasted coconut.
Whipped Cream:

   * 1 cup cream
   * 2 ½ Tablespoons white sugar

Put ingredients in a cold clean bowl. Beat with an electric mixer until stiff peaks form.

Toasted Coconut:

* 1/4 cup flaked coconut, toasted

 To toast coconut, spread it in an ungreased pan and bake in a 350° oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

4 comments:

Amy Caroline said...

You are killing me! I think i gained 5 lbs looking at that pie. And now I feel as though I MUST have some. :)

Erika Marie said...

you truly amaze me....and make me wish I lived near enough to try this!

Mary said...

This looks fantastic!! Wow! I will definitely be making this one.

Jenna St.Hilaire said...

Your posts always make me hungry. :)

My contribution today: a hearty tortellini soup.

Post a Comment