When I put out the call on Facebook for a beloved Coconut Cream Pie recipe, several of you responded with some favorite choices. Ultimately, I went with my old friend Angela’s (from grade school and high school), mother-in-law’s (you got that) old standby. A recipe she has successfully made many times before and ultimately got from Southern Living.
I have to say I love coconut cream pie, the sweetness is the perfect ending to a meal. I think I like it better than banana cream pie.
I made my own crust with the recipe I always use, but feel free to use your own crust recipe or a store-bought crust. Of course homemade will always taste best.
The pie is simple to make, it’s essentially just making custard, pouring it into a blind-baked pie shell and letting it set.
I originally wanted to pipe on my whipped cream with a large star tip but I could not find it at the time. I think that would have made it easier to cut as the whipped cream can become a tad oozy if it’s not set completely. Don’t ask me how I know this.
Overall, the pie was a winner. Thanks Angela for sharing it with me.
Make pie crust and blind-bake or bake according to package directions before adding filling.
Combine sugar, cornstarch, salt, egg yolks and milk in a heavy saucepan, stir well. Cook over medium heat, stirring constantly, until mixture thickens and boils (this could take 8-10 minutes…do not hurry this step). Boil for 3 minutes while continuing to stir. Remove from heat and stir in butter, vanilla and coconut.
Pour filling into baked pie shell and place saran wrap directly on custard to prevent skin from forming. Cool in shell and then chill in refrigerator until firm, at least 3 hours but preferably overnight.
For the topping, whip cream and sugar together. Spread over chilled pie and sprinkle with toasted coconut.
So, so yummy.
Coconut Cream Pie
Adapted from Angela’s mother-in-law via Southern Living Magazine
Filling:
3/4 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, lightly beaten
3 cups milk
1-1/2 Tablespoons butter
1-1/2 teaspoons vanilla extract
3/4 cup flaked coconut, sweetened
1 baked pie shell
Topping:
1 cup heavy whipping cream
1/3 cup powdered sugar, sifted
1/3 cup flaked coconut, toasted
Make pie crust and blind-bake or bake according to package directions before adding filling.
Combine sugar, cornstarch, salt, egg yolks and milk in a heavy saucepan, stir well. Cook over medium heat, stirring constantly, until mixture thickens and boils (this could take 8-10 minutes…do not hurry this step). Boil for 3 minutes while continuing to stir. Remove from heat and stir in butter, vanilla and coconut.
Pour filling into baked pie shell and place saran wrap directly on custard to prevent skin from forming. Cool in shell and then chill in refrigerator until firm, at least 3 hours but preferably overnight.
For the topping, whip cream and sugar together. Spread over chilled pie and sprinkle with toasted coconut.
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