For those of us who like coconut, this is a winner! In fact, a variation of this -- a meringue version rather than cream-topped -- won "Best of Show" at the NM State Fair Pie Contest. It's an extravagent dessert, one that makes people happy. (Doesn't all pie make people happy?)
Coconut Cream Pie
Ingredients
Pastry: Pre-baked 9” deep dish pie shell, cooled
For the filling:
¾ c. plus 3/8 c. sugar
1/3 c. plus 1/6 c. flour
1/3 t. salt
2 c. whole milk
1 c. light coconut milk
4 and a ½ egg yolks, beaten
1 ½ T. butter
1 ½ t. vanilla
2 ¼ c. shredded coconut
For the topping:
1 c. whipping cream, sweetened, vanilla added
1/3 c. toasted shredded coconut.
Directions
- Have ingredients measured and ready.
- In large saucepan, combine sugar, flour and salt. Over medium heat, gradually whisk in the 2 milks.
- Cook and stir constantly until mixture boils and thickens, then cook 2 minutes longer. Remove from heat.
- Beat the egg yolks in a medium bowl. Mix about ¼ c. of the hot milk mixture into the eggs and stir; repeat. Then pour all of the egg mix into the saucepan and stir well.
- Return to medium heat and stir constantly for 2 more minutes.
- Remove from heat and add butter, vanilla and coconut. Stir well and cool slightly.
- Pour into pie shell. (There may be a little extra for a separate dish. Yum.) Chill for at least 2 hours.
- Before serving, whip the cream with 2-3 T. sugar and 1 t. vanilla. Add 8 swirls of cream to the top of the pie and sprinkle on the toasted coconut.
Baker’s Notes and Tips and Tricks
You'll notice the odd amounts listed under ingredients. That's because it's 1.5 times the usual recipe, creating a nice, full pie. That's why I use the deep dish pie plate, too.
