I can be a bit of an overachiever. Last night, I made homemade tortillas for our chicken quesadilla dinner. Then as requested by a certain awesome kid, a spinach smoothie. Then I made a coconut cream pie.
After all those dishes and the counter space needed to do these tasks, the kitchen became a nightmare.
Marcy didn’t mind it though. She was hoping for some food to fall to the ground where she could clean it up for me, such a sweet pup.
The first task when making a pie is deciding on the crust. This time, I went with my tried and true basic pie crust. You will only need half the recipe, so save the other half for another day, another pie.
We have to blind bake this crust. Poke some holes in the bottom, line it with beans or baking weights and bake for about a half hour at 400F, removing the beans during the last 10 minutes.
While that’s in the oven, we can start on the filling. Coconut milk, whole milk and egg yolks are the basis for the filling, along with some cornstarch to thicken and a touch of sugar and butter. Toasted sweetened shredded coconut adds texture to the filling.
When all the elements come together, the pie needs to be chilled for at least 4 hours for the filling to set up (no jiggling.) Then the whipped cream can be made. One tip about making whipped cream: chill the bowl and the whisker. This will greatly speed up the process.
We clean while we wait.
Now we can enjoy the fruits of our labor.
Coconut Cream Pie
- 1/2 basic pie crust, blind baked
- 1 1/2 cups coconut milk
- 1 cup milk
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 3 large egg yolks, beaten
- pinch of salt
- 1 tablespoon butter
- 1 teaspoon vanilla
- 3/4 cup sweetened shredded coconut, toasted
- 1/2 cup heavy cream
- 2 teaspoons confectioners’ sugar
Combine coconut milk and milk in a medium saucepan. Bring to a simmer over medium heat. Remove from heat and stir in sugar until dissolved.
Combine 1/2 cup milk mixture with cornstarch and stir until smooth. Temper egg yolks with another 1/2 cup milk mixture, stirring into the egg yolks in a steady stream until tempered. Add salt.
Add both the cornstarch mixture and the yolk mixture back into the saucepan. Return to heat and cook, whisking constantly until it comes to a boil.
Reduce heat to low and continue cooking until thick, about 2 minutes.
Remove from heat and stir in butter and vanilla. Reserve 1/4 cup toasted coconut and fold in the remaining 1/2 cup into the filling.
Pour into pie shell. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate at least 4 hours.
When ready to serve, Make whipped cream and dollop onto pie. Sprinkle with coconut.