Brittanie’s Coconut Cream Pie

a coconut cream pie

Instead of making an instant pudding version of this pie, Brittanie went to the extra effort of making a truly homemade coconut cream pie; and I have to say, it was worth the extra work – instead of eating vanilla pudding sprinkled with coconut out of a pie shell, we enjoyed a delicious, delectable dessert, topped with toasted coconut, it’s rich, creamy filling was perfect. She modified the base recipe she used by adding coconut creme to the filling – I think that made it even better. It was so good, it was my breakfast of choice among the pie leftovers. It’s a good thing Katie’s lemon meringue was gone, or I wouldn’t have been able to choose! Yum!  Also, catch the whole menu and adventure of Our Early Thanksgiving Dinner, complete with pictures, at KyneWynn’s Chronicles.

Brittanie’s Coconut Cream Pie*

1 – 9” pie crust – baked

(This pie crust recipe from The Pioneer Woman sounds like it would work well if you want to make the crust rather than using a store-bought crust.)

Filling

½ c. sugar

¼ c. cornstarch

2 cups half-n-half (whipped cream/milk)

4 egg yolks

3 tablespoons butter

2 tablespoons coconut cream

1 c. flaked coconut

1 tsp.vanilla

In a large, heavy saucepan, mix ½ cup sugar and the cornstarch. In a small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, coconut cream, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set. 

Topping

1 ½ tsp. Vanilla

2 c. whipping cream

¼ c. sugar

¼  – ½ c. Toasted coconut

In a medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator until ready to serve. Dip knife in warm water between cutting slices of pie.

*Adapted from this Pillsbury recipe

 

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