Tuesday, November 27, 2012

Coconut Cream Pie

Thanksgiving for me is about the pie.

And having enough pie leftovers to eat for the next two days.

In the spirit of this conviction I have a whole bunch of pie recipes to share with you this week.  I made 5 new pies this Thanksgiving and only one of them was not blog-worthy. Save these recipes for next year.  It's always good to have great pie recipes in your arsenal.

This coconut cream pie is delicious.  Not overly sweetened and perfectly coconutty.  I found unsweetened coconut in the bulk section at Winco.  I have not had any luck finding it in the baking sections at regular grocery stores.  Mine was finely shredded (think very very finely shredded cheese), so if yours is long thick strands, you may want to put it in your food processor until you  have teensy shreds.  I personally don't care for long chunks of coconut in my pie.  Also I made this on a graham cracker crust but next time I'll use a regular pastry crust.  Personal preference only so use whichever you like.

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!

Coconut Cream Pie
Recipe adapted from Brown Eyed Baker

-1 (9 inch) pie crust, baked  (I like homemade, but you can do store-bought if you want)
-1 14 oz. can coconut milk, shaken
-1 cup whole milk
-½ cup unsweetened shredded coconut, plus 1 Tbsp for garnish
-2/3 cup sugar, divided
-¼ teaspoon salt, scant
-5 egg yolks
-¼ cup cornstarch
-1½ teaspoons vanilla
-2 tablespoons butter, cut into pieces

-Stabilized whipped cream, to top.  This pie is not super sweet so you can add extra sugar if you want.

Bake your pie crust, following directions for a filled-pie, and allow to cool completely.  (Usually you need to prick the sides and edges with a fork so it doesn't shrink).

Combine the coconut milk, whole milk, 1/2 cup shredded coconut, 1/3 cup of the sugar, and the salt in medium saucepan and bring to a simmer over medium-high heat, stirring occasionally.

Meanwhile, whisk the egg yolks in a medium/large bowl, then whisk in the remaining 1/3 cup sugar and cornstarch until well combined and smooth.

When your coconut mixture on the stove is simmering, gradually whisk it into the yolk mixture in the bowl.  Whisk constantly and pour very slowly so the hot mixture doesn't cook your eggs.  When it is all combined, return the entire mixture to the saucepan, and bring it to a simmer over medium heat, whisking constantly, until the mixture is thickened.  It should thicken at a simmer- right before it begins to boil.

Remove the pan from heat and whisk in the vanilla and butter. Pour the filling into the baked crust and lay plastic wrap directly on the surface of the filling to keep it from forming a "skin".  Refrigerate overnight, or at least 3 hours.

Top pie with stabilized whipped cream, or regular whipped cream if you prefer.  If you use stabilized, you can pipe it on using a large star or french tip and a pastry bag.

Place the remaining 1 Tbsp shredded coconut in a small cold saute pan over medium heat, and stir constantly until toasted brown.  Pour immediately into a small bowl to cool. Sprinkle over whipped cream to garnish.

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