There were lazy days recently enjoyed over here; lazy days when I was getting over a flu and my kids were home on spring break. I have so many recipes to share and haven’t had the time to get to it. While I was sick, all I could think of was making a Coconut Cream Pie.
Coconut Cream Pie
Perfect Pie Crust Ingredients:
pie crust recipe Martha Stewart
*feel free to use a ready made pie crust
Yield: Makes 1 double-crust for a 9-inch pie (I used a deep dish pie plate and this filled it perfectly)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
For the Topping and Filling
1/2 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt (I used sea salt)
2 3/4 cup milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 1/2 cups sweetened shredded coconut
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar
Decrease the oven temperature to 350 F. Spread 1/2 cup coconut on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Don’ t leave the oven for a minute. Check it constantly because it can go from nicely toasted to badly burned in a matter of minutes.
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk, and cook over medium-high heat, stirring constantly, until bubbling and thick; about 7 minutes total (you end up cooking it 2 minutes after it comes to a boil.)
In a medium sized bowl, whisk egg yolks and vanilla until combined.
Add the milk mixture into the egg yolk mixture in a slow and steady stream. Whisk until completely incorporated. Return the mixture to the saucepan and cook over medium-high heat, stirring constantly, until it returns to a boil; about 1-2 minutes.
Strain the mixture through a fine-mesh sieve into a large bowl and stir in 1 1/4 cups coconut (I didn’t strain my mixture and it was perfectly fine). Pour filling into cooled crust and smooth top.
Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).
Toss on the toasted coconut before serving. I ended up chilling the pie for about 5 hours until it was completely set. I attempted to slice it after 2 hours and it was definitely not ready. That’s what I get for being impatient! ENJOY this wonderful pie and enjoy your day. Thanks for the visit and your sweet comments. 🙂