Coconut cream pie let me count the ways I love you.
Your delicious crisp cookie like crust.
The nutty delicious toasted coconut throughout and on top.
Smoothy creamy vanilla custard. Perfectly cool.
This might, just might, be my very favorite kind of pie. I know that it is a huge hit in my family being at the top of the list of favorites for my dad, my grandma, and my sweet husband. I know there are coconut haters out there but we just aren’t that type of family.
Coconut cream pie has graced out family gathering’s dessert tables for as long as I can remember. While pumpkin pie decidedly belongs to my sister and brother in law, I will hang on to the privilege of making it till the day I die.
Why am I so adamant about making it every year? Because I get to lick the bowl. Childish perhaps but I don’t care. Judge away.
I even intentionally don’t put all the filling in the crust. Yes you read that right. I leave filling IN THE BOWL. So we aren’t just talking about licking the bowl at this point. We are outright just eating the filling. If you are lucky enough to be at my house when I make it I will hand you a spoon and let you indulge in the deliciousness that is still warm coconut cream pie filling (lets face it- it is just pudding).
And after making the filling and crust you are left with half a dozen egg whites to keep you entertained. You could make meringues, french macaroons (which is what I intend to do), or even an angel food cake!
One year ago today: Succotash
Coconut Cream Pie (makes 1 pie)
From the Joy of Cooking
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1 stick of butter
1 egg yolk
2-4 tbs cream or milk
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
5 large egg yolks
3 tb butter
1 tsp vanilla
1 1/2 cup sweetened coconut toasted at 350 for 5-10 min till light brown (divided)
Preheat oven to 375 F. Dump the flour, sugar, and salt into the bowl of your food processor. Pulse a couple of time. Add the butter and pulse 10-15 times. The mixture should look like cornmeal with a few larger lumps of butter.
Add the egg yolk and pulse for a few seconds. Slowly add the cream a tablespoonful at a time, pulsing in between, till the misture starts to come together. Don’t overwork the dough–it will become tough. Pat the crust into a 9″ or 10″ pie or tart plate. Prick all over with a fork and pop in the oven for 18-20 minutes. Allow to cool completely on the counter.
Meanwhile combine sugar, cornstarch, and salt in a medium sized pot. Whisk together. Slowly whisk in the milk. Add the egg yolks and whisk well, until there are no yellow streaks. Place the pot on medium heat and bring just to the simmer. Whisk the mixture well, as it thickens. Remove from heat, and scape the sides down. Mix until smooth. Return to the heat and whisk constantly for 1 minute. Remove from the heat and stir in the butter and vanilla. Stir in 1 cup of the toasted coconut. Pour into baked (and completely cool) pie shell. Cover with plastic wrap pressed into the custard and chill till completely cool. Sprinkle with remaining coconut before serving.