Coconut cream pie is my all time most favorite dessert EVER! Unfortunately there aren't many in my family who appreciate coconut the way I do, so I don't get to eat it very often (unless I'm willing to eat the whole pie myself, which I usually am, but a whole coconut cream pie goes to the hips in a huge way). Anyway, there were a few other coconut connoisseurs coming to Easter dinner this year, so I jumped at the chance to make a pie that I wouldn't have to eat all by myself!
Coconut Cream Pie
1 (9-inch) pie shell, baked
Coconut Cream Filling:
2 2/3 cups milk
1 egg
1/2 cup sugar
1/4 cup cornstarch
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla
1 1/3 cups coconut sweetened, flake coconut, toasted*
1 tsp vanilla
1 1/3 cups coconut sweetened, flake coconut, toasted*
In a medium saucepan, whisk together milk and egg well. Add the sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into prepared pie crust. Refrigerate.
Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut sweetened, flake coconut, toasted*
Beat heavy cream with an electric mixer until foamy. Gradually add sugar and vanilla, continuing to beat until stiff peaks form. Do not over-beat. Spread on chilled pie and sprinkle with toasted coconut.
*Spread coconut evenly on a baking sheet. In a 350 degree oven, toast for about 2-4 minutes, until lightly golden brown.
4 comments:
I too love this pie. Was telling DH he needs to make one up soon!;-)
This has always been my favorite pie. But like you, no one likes coconut the way I do. I take a slice here and there when I can find it.
That's one of my favorite pies. I had a piece a few weeks ago. It was soooo good!
Hmmm. I wonder if arrowroot would work for those of us with a corn allergy.
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