This weekend my mom and younger brother came down to visit us for the weekend. I decided to make them a special dessert. Every since I was little I always remembered how much my mom loved Coconut Cream Pie. For her birthday every year we would get her one from Cracker Barrel. I had never made pastry cream before so this was a little intimidating to me. I also had to search for a different topping other than the usually meringue most people use on this pie. The thought of using raw egg white…??.. I’m sorry I just can’t eat that stuff! 🙂 I felt weird enough putting the eggs in the pastry cream…I was very skeptical especially after the eggs had simmered and it smelled very egg-y! But after refrigerating the pastry cream over night the egg aroma dissipated and a sweet creamy custard was the result. The crust recipe is one that I have used for a couple of years now. It was given to me by my sister and I absolutely love it; it never fails…..until this time and it didn’t really fail it just didn’t come out as perfect as usual…ha- I didn’t have any butter so I used all butter flavored crisco….barf!! I hate using crisco!! The recipe below is the original recipe I usually use. When I used all crisco the crust slid down the side of the pie dish when baking and I had to perform major crust surgery during the baking process. My biggest tip for working with pie crust….make sure it is always COLD when you roll it out and never use butter flavored crisco 😉
Coconut Cream pie
1 ½ C AP Flour
¾ t Salt
2/3 C Butter (or ½ crisco ½ butter) chilled, cut into small pieces
5 T Ice Water
Sift dry ingredients together.
Add Butter, cut into flour mixture.
Add water 1 T at a time. Tossing until small pea sized balls form.
Wrap in plastic wrap and chill for 1 hour.
Preheat oven to 400*
On a well floured surface roll out to desired size.
Place in a prepared pie dish.
Bake for about 15-20 min until golden brown.
½ C Sugar
2 large eggs
1 egg yolk
3 T AP flour
1 ½ C 2% milk (or whole milk)
3/4C sweetened flaked coconut
¾ C unsweetened flaked coconut
1 t vanilla
1/8 t coconut extract
Whisk ½ C sugar, eggs, yolk, and flour in a medium bowl. Brink milk and coconut to a simmer in a medium sauce pan over medium heat. Gradually add hot milk to egg mixture. Return to same sauce pan; cook until pastry cream thickens and boils a bit; stirring constantly (4 minutes). Remove from heat. Mix in vanilla and coconut extract. Transfer to a medium bowl and press plastic wrap down on top of the cream, to prevent formation of skin on the surface. Chill until cold at least 2 hours or up to 1 day. Transfer to pie crust and chill for 2 hours or overnight.
2/3 C sweetened flaked coconut
1 ¼ C chilled whipping cream
2 T sugar
1/8 t coconut or vanilla extract
Toast coconut in a skillet over medium heat until lightly brown; stirring occasionally (3 min). Using an electric mixer beat cream, sugar, and extract until peaks from. Spread whipped cream over the top of the pie filling. Sprinkle with toasted coconut. Can be prepared 4 hours ahead of time. Cover and chill. Serve cold.
This was a great end to a lovely weekend. 🙂