Thursday, January 28, 2010

Mile High Coconut Cream Pie

I had never made a pie until December 2009. Since then, I have made several pecan pies and most recently a coconut cream pie! I never would have thought to make a coconut cream pie, until I was speaking with my Mom about how many Pecan Pie's I had made in the last month and I thought it was time to try something else. She suggested making one of her favourites...Coconut Cream!

So, I found a recipe that I thought sounded easy AND delicious...and boy was it ever! I would recommend trying this recipe out! It was AMAZING!


1 9" deep dish pie crust
2 1/2 cups milk
1 cup flaked sweetened coconut
3/4 cup granulated sugar, divided
1/4 cup cornstarch
2 eggs
2tsp. vanilla
1 cup 35% whipping cream

2tbsp. toasted flaked sweetened coconut (I used about 4tbsp!)

1.  Bake pie shell according to package or recipe directions. Let cool.
2.  In saucepan, heat milk and coconut over medium heat until steaming. In a large bowl, whisk 1/2 cup sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in a thin, steady stream. Return to saucepan.
3.  Cook over medium heat, whisking constantly for about 10 minutes or until thickened to pudding consistency. Transfer to bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until cool.
4.  In a bowl, using electric mixer, whip whipping cream with remaining sugar to form soft peaks. Set 1 1/2 cups whipped cream aside (for the topping). Fold remaining cream into cooled filling; spread into pie shell. 5.  Garnish top with reserved whipping cream (you can use a piping bag with a star tip, or a spoon...I used a flexible spatula). Sprinkle with toasted coconut. Refrigerate for 1 hour or until set, or up to 1 day.

Recipe by: Christine Cushing

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