A couple of days ago I made a coconut cream pie, and it was exactly that, a “coconut cream” pie.
I had bought two cans of coconut cream from Trader Joe’s, the thick creamy kind, planning to
make chicken marsala, but instead they became a most decadent pie…
Coconut Cream Pie
Start by preparing a crust. I used the crust recipe from this post, except I used an egg instead of the water… If too dry, add a few drops of water at a time. Recipe from The Blue Heron Ranch Cookbook
Roll out the crust, place in a buttered pie pan, poke a few holes with a fork so the crust
doesn’t bubble then bake at 375 degrees
until done, 15-20 minutes. Set aside to cool.
On a dry pan place:
2/3 cup dry shredded coconut
Bake until golden, maybe 6-8 minutes?? I didn’t time it…
Spread half of the coconut over the bottom of the pie crust
and save the rest for the top of the pie.
Combine in a medium size heavy pan
and stir until smooth:
5 egg yolks (save whites for this recipe…)
2/3 cups raw sugar
1/4 cup corn starch
2 + 1/2 cups thick coconut cream
(I used Trader Joe’s canned coconut cream)
Place over medium heat and cook, stirring CONSTANTLY until thick.
Remove from heat, and add, stirring until smooth:
2 teaspoons vanilla
1/4 teaspoon lemon extract
3 tablespoons butter sliced into piece
Pour immediately into the crust and sprinkle with the remaining coconut.
Cool in the refrigerator for at least several hours.
The filling for this pie is based off of the recipe for Vanilla Cream Pie in the Joy of Cooking.
Hope everyone has a wonderful weekend!!