Monday, February 27, 2012

Perfect Coconut Cream Pie

Perfect Coconut Cream Pie
My heart truly belongs to chocolate but sometimes it's nice to give those taste buds a kick in a different direction. Today I went with coconut and wanted to make a pie from scratch. Check out this full-proof pie crust recipe. I'll give instructions on what to do with the extra crust.
Original recipe for pie is here.

For now, how about a picture of this creamy masterpiece?



This may seem like a lot of steps, but it's very simple. I promise!! I wouldn't post anything too difficult.

Ingredients:
For the coconut cream filling
3cups whole milk, scalded
1/3cup flour
2/3cup sugar
pinch of salt
1cup unsweetened fine coconut
3 slightly beaten extra large egg yolks
4Tbsp butter
2tsp vanilla extract

Directions:
Pie Crust:
Preheat oven to 400 degrees.
If you followed the instructions for my pie crust, you will divide the mixture in half, pat into two dough balls, cover and refrigerate for at least 20 minutes. Roll out one pie crust to fit your pie plate, poke holes in the dough with a fork and bake for 12-15 minutes at 400 degrees until golden brown. Let cool.
Wrap the other pie crust in plastic wrap and put in a freezer bag. Use next time you need a pie crust.. like for these empenada's!

Cooling the pie filling and pie crust to almost room temperature.
Pie Filling
In a medium pot, add flour, sugar salt and coconut. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto the egg yolks whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

Stir in the butter and vanilla extract. Cool almost to room temperature before pouring into the baked pie shell. Chill for about 3 hours. (Best to cool overnight.)



This pie is truly delicious. You've got to give it a try.. I bet if you looked in your pantry, you probably already have everything you need. Don't have unsweetened, finely shredded coconut? I know Publix carries it. Go buy it and make this pie!

Tip:
If you cannot eat the entire pie all by yourself, cut into slices, place on a parchment paper lined cookie sheet and freeze for at least 1 hour. Move to freezer-safe bag and freeze until you're ready to eat another slice. When you're hungry for it again, remove from freezer at least 1 hour before eating and it'll be perfectly ready!


Eat slowly, and Enjoy!

1 comment:

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