Wednesday, February 1, 2012

Coconut Cream Pie


I  love Coconut Cream Pie, but I had never made one, until last weekend.  I made it for my BFF's belated birthday. Coconut Cream Pie is her her favorite pie. The pie was a collaborative effort, because my hubby wanted to make the crust, so I let him.  I made the filling and the fresh whipped cream. This pie was amazing with toasted coconut in the rich coconut custard filling, made with milk, coconut milk, egg yolks, and topped with fresh made luscious whipped cream.  It has been a long time since I had eaten real whipped cream.  It was like diving into fluffy clouds. topped with more toasted coconut. I can honestly say this is the best cream pie that I have ever eaten. This pie however is is not low cal or healthy, but it is so good.  Everything in moderation.  I got the recipe from Claudia What's Cookin' Italian Style Cuisine.  Thank you Claudia. I pretty much followed her recipe for the filling, except for the vanilla liqueur, which I didn't have.  I just used vanilla extract.  Also, my husband used a recipe from Brown Eyed Baker for the pie crust, which was delicious. Enjoy!



This would be a perfect Valentine treat, if your Sweetie or family are coconut lovers.  You have to like coconut to enjoy this pie, because it has so much rich, coconut flavor. but for coconut lovers, this pie is a slice of heaven.

Coconut Cream Pie Adapted from Claudia@What’s Cookin’ Italian Style

 Toast coconut first set aside....see instructions below***
3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked, unsweetened coconut toasted**
2 teaspoons vanilla extract or French Vanilla Liqueur... Godiva
(I pour more over the top after chilling, about 1 tablespoon.....
1 tablespoon butter
1 (9-inch) baked pie shell
1/3 cup toasted coconut Whipped cream( real heavy cream), for topping

Pie Crust: from Brown Eyed Baker

Directions:
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture, cooking over medium heat, just until little bubbles form along the edge of the pan, not boiling.. In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture, cornstarch mixture, and put back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
Note
*** To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally Watch carefully, because it will burn quickly. To serve, top with toasted coconut and top of whipped cream
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I am linking this recipe to Weekend Potluck @The Country Cook with Brandie.  Stop by and say Hi! to Brandie, and link up your recipe,

Now my Coconut Cream Pie was featured on Weekend Potluck#4! @ Brandie'sThe Country Cook Yahoo! Check it out!



15 comments:

  1. Nice teamwork here! Glad the hubs participated, it is always fun to have a partner in the kitchen.
    Your pie looks amazing and this is one of my favorite pies, so it is all good in my book-yum!

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    Replies
    1. Thanks, Tina! I'll pass your kind words on to my husband!

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  2. I'm totally drooling here, Becky! This is the most amazing coconut pie, I have seen in a long time! What a great combination for the filling and pie crust recipe.
    Claudia sure has some droolworthy desserts that for now, I would not dare to get near it, for fear of eating the entire amount.
    Thanks for sharing...saving recipe, after I lose more weight:DDD

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    1. Elisabeth,
      You won't be disappointed if you make this pie. It is so good. I hope that you get to make it soon.

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  3. BECKY this came out simply gorgeous what great color your toasted coconut ...has, completely drool worthy....Thanks for the mention but my dear friend you aced this one beyond my wildest dreams love live love it!

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    1. Claudia,
      thanks to you for your wonderful recipe. BTW, that's the second batch of toasted coconut. The first one got a little too toasty:) I appreciate all of your wonderful comments so much.

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  4. This looks fabulous, Becky. Great recipe from Claudia and with participation from hubby? He rocks.
    I must also try that French vanilla liqueur - either in baking or in a glass!

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    Replies
    1. Jill,
      I have to get some of that French vanilla liqueur, too, to cook with:)

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  5. I would love, love this pie!!! So gorgeous and yummy. I wish my family ate coconut...I just don't think it's wise for me to make one just for me :)

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    Replies
    1. It's very rich! You could make mini tarts, which would be wonderful:) Just a thought.

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  6. Nagyon finom lehet ez a torta,szeretem a kókuszt,de sajnos nem ehetem.

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  7. Becky, I have been craving Coconut Cream Pie! A few weeks a go a friend and I had lunch at a cafe and they served the most delicious coconut. I forgot how much I loved it. Ever since then, I've been craving it. I'm definitely going to have to make this! Thank you so much for sharing over at Weekend Potluck. I think I may have to make this one of my personal featured favorites next week!

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  8. Oh how I LOVE Coconut Cream Pie! Thanks for sharing at Weekend Potluck!
    Tonya from 4 little Fergusons

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  9. Hi Becky, your pie is one of the featured recipes this week over at weekend potluck. If you'd like, you can come grab a featured button. Hope you have a great weekend!!
    http://www.thecountrycook.net/2012/02/weekend-potluck-4.html

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  10. nice idea..thanks for sharing...

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