Coconut Cream Pie

My kids love coconut.  So it was inevitable that I make a coconut cream pie, right?  I used a vodka pie crust – the alcohol evaporates during baking leaving you with an extra flaky crust, and I’ve included the link to the recipe since I didn’t make any adjustments.

Before you make it – throw your shortening and vodka in the refrigerator overnight (unless you’re like me and they’re both already in there!).

I used a deep dish tart pan instead of the usual glass pie dish – I like the rustic look and the fact that I could just press together any tears in the dough.

Vodka Pie Crust

Coconut Cream Pie Adapted from Desserts from the Famous Loveless Cafe

1 1/4 cups sweetened shredded coconut

9 – inch pie shell, partially baked (about 15 minutes in the oven)*

5 egg yolks

1 teaspoon vanilla

2/3 cup sugar

2/3 cup canned unsweetened coconut milk**

2/3 cup heavy cream

2/3 cup half and half

Sweetened Whip Cream

Heat the oven to 350.  Place the coconut in a thin layer on a baking sheet and place in the oven for 7 to 10 minutes – stirring occasionally to promote even browning.  Remove from the oven when most of it is golden brown.  Set aside to cool.

Place the toasted coconut in the bottom of the pie crust – spreading it out evenly.

In a medium saucepan, whisk the egg yolks, vanilla, sugar, coconut milk, heavy cream, and half and half together over low heat.  Continue to whisk gently until the foam subsides.  Then pour it through a sieve directly into your pie crust (over the toasted coconut).

Place in the oven for 50 – 55 minutes, or until the middle is firm and does not jiggle.  Take it out of the oven and let it cool completely; then place it in the refrigerator covered in plastic wrap.

Before serving top the pie with sweetened whipped cream and a dusting of sweetened coconut.

*After rolling out the pie dough and putting it in the pie pan – chill for 30 minutes.  Then place a sheet of foil (or parchment) in the center of the pie and fill it with pie weights or dried beans.  Place the pie crust in the oven for 15 minutes at 350 degrees.  Remove from the oven and let cool for a few minutes before removing the foil and weights (or dried beans).

**Unsweetened Coconut Milk can be found at Walmart in the Asian Foods section.

Linking to Tidy Mom, I Heart Naptime

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s