Half-Baked by Liz  recipes, crafting, & other fun things

Coconut Cream Pie

May 9, 2014 / by Liz

Main - Coconut Cream Pie

I couldn’t decide what dessert to make for a dinner with my parents last week, so I asked my Dad for a suggestion – coconut cream pie! It’s something I don’t have that often, but I really, really love it.

For the crust, I made a basic pâte brisée (you can find my recipe here).

1 - Roll Pastry

2 - Pastry in Pie Plate

Here’s the recipe I used for the filling – it’s from Canadian Living Magazine (altered slightly), and it’s so good!

INGREDIENTS

2 ½ cups milk
1 cup flaked sweetened coconut
1 cup sugar
1/4 cup cornstarch
2 eggs
2 teaspoons vanilla extract
1 cup whipping Cream
2 tablespoons toasted flaked sweetened coconut

DIRECTIONS

In a saucepan, heat the milk and coconut over medium heat until steaming. In a large bowl, whisk together 3/4 cup sugar with cornstarch, and then whisk in eggs until blended. Gradually add the hot milk mixture into egg mixture, while whisking constantly. Return to saucepan.

3 - Coconut + Milk

4 - Egg + Sugar

5 - Combine

Cook over medium heat, whisking constantly, for about 5 minutes or until thickened to pudding consistency. Transfer to a clean bowl and stir in the vanilla extract. Place plastic wrap directly on surface and refrigerate until cool.

In the bowl of an electric mixer, whip the cream with the remaining 1/4 cup of sugar until soft peaks form. Fold half of the whipped cream into the cooled filling and spread into the (cooked and cooled) pie shell.

7 - Fold In Whipped Cream

With a piping bag fitted with a 1/2 inch round tip, add the remaining whipped cream to the top of the pie. Sprinkle with toasted coconut. Refrigerate for at least one hour before serving.

Final - Coconut Cream Pie

I love PIE!

Signature FINAL

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One thought on “Coconut Cream Pie

  1. Moma says:

    Your dad and I were just saying how professional your website looks. We can definitely attest to the deliciousness of the pie.
    Hugs

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