Coconut Cream Pie

Guess what kids.  It’s time for some Pie in July with my friend Carrie from Frugal Foodie Mama.  Why? Because pie in the summer is a GREAT idea, and because Carrie and I just can’t stay away from each other.  🙂  She’s kind of one of my blog girl crushes – just in case you didn’t know Carrie.  And in case you haven’t heard, Carrie is going to be contributing for my blog starting this month.  Be sure to tune in on July 11th and see the fabulous cocktail recipe she’s going to be sharing!

So, this pie.  I’ve been in love with coconut cream pies for a while now.  However, I’d never made one from scratch.  I order them when I got out, buy the frozen ones from the store, but one has never appeared after a day of baking on my counter top.  In the end it’s probably a good thing because now that I know the process I can make this pie all the time any time I want.  Any who, I was taking dessert to my dad’s house for our Father’s Day family get together/pot luck and Dad requested Lemon Meringue and Coconut Cream pies.  Done and done!

I used my step-dad’s pie crust recipe.  It’s practically fool-proof and my favorite crust recipe.  That little pile of dough scraps makes me so happy.  {I have a thing for dough and batter.  YUM!}  Just a quick blind bake makes this a perfect year round pie.  Not to much oven use in the summer, and a great make ahead recipe for when you have company in the fall and winter months.  And can we talk about that coconut pastry cream for a minute?  It’s a miracle I didn’t just sit down and eat it straight up from the big bowl with a spoon…and not share with anyone.  It’s so freakin’ good.  Make this pie.  It will make you, your tummy, and anyone you love enough to share it with sublimely happy.

One Year Ago: 30 Before 30

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Coconut Cream Pie

Prep Time 2 hours 15 minutes

Cook Time 35 minutes

Total Time 2 hours 50 minutes

Servings 8

Author Filling from Bon Appétit Magazine

Ingredients

• One homemade or store-bought pie crust

Filling:

• 1/2 cup sugar
• 2 eggs
• 1 egg yolk
• 3 tablespoon all-purpose flour
• 1 1/2 cups whole milk {2% works just fine too}
• 1 1/2 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract

Topping:

• 1 1/4 cups cold heavy whipped cream
• 2 tablespoons sugar
• 1/8 teaspoon coconut extract
• 1/3 cup sweetened flaked coconut

Instructions

Crust:

1. Preheat oven to 375 degrees F.
2. If using a store bought crust, defrost if needed. Line a 9" pie plate with pie crust. Line pie plate with aluminum foil - covering pie crust dough. Add enough uncooked rice or beans to cover the foil with a good layer to weight things down a little. Bake for 20 minutes. Remove from oven. Reserve rice/beans; set aside to cool on a wire rack.

Filling:

1. In a medium saucepan over medium heat, bring milk and coconut to a simmer.
2. Beat together sugar, eggs, egg yolk, and flour in a large bowl. Slowly pour hot milk mixture to egg mixture, whisking constantly. Don't go too fast or the eggs will scrambled.
3. Return to same saucepan, and cook for 4 to 7 minutes until pastry cream begins to boil and thickens. Remove from heat; add vanilla and coconut extracts and mix to combine.
4. Transfer to a medium bowl. Cover with plastic wrap, making sure wrap is touching the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours (up to 1 day).
5. Pour filling into baked and cooled pie crust. Return to refrigerator while preparing topping.

Topping:

1. In a large skillet over medium heat, toast coconut until browned. Stirring often to prevent burning. Remove from skillet; set aside.
2. In a large bowl, whip together heavy cream, sugar, and coconut extract until stiff peaks form.
3. Spread whipped cream over pastry cream, and sprinkle with toasted coconut.
4. Refrigerate until ready to serve.