Tags
Baking, Coconut Cream Pie, Dairy, Pastry, Pie, Terry Tested, Whipped Cream
Ingredients
For the Pastry
- 1 cup very cold butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- ¼ to ⅓ cup ice water (Just enough to make a dough form)
For the Coconut Cream Filling
- 3 cups whole milk
- 1/3 cup flour
- 2/3 cup sugar (you can also use sugar substitute)
- 1/8 tsp of salt
- 1 cup unsweetened fine coconut (sweetened coconut if you’re not on a specific diet)
- 3 slightly beaten extra large egg yolks
- 4 tbsp butter
- 2 1/2 tsp vanilla extract
- ¼ tsp pure almond extract
For the Vanilla Whipped Cream
- 1 cup whipping cream
- 1 tsp vanilla extract
- 3 tbsp icing sugar (powdered sugar)
Preparation
- For the pastry (sufficient for 2 pie shells)
- Make sure to use cold butter, cut the butter into the flour and salt until your can still see find pieces of butter.
- Add cold water into the mixture and using a fork work it into a dough
- Use your hands as little as possible to form 2 balls
- Flatten each and place in the refrigerator wrapped in plastic (20 minutes). Note: you save one of the balls instead of flattening it by freezing it
- Remove the flattened dough from the fridge and with a rolling pin, roll into a 12 inch round and put it in a 10 inch pie plate.
- With a fork, poke a few holes inthe bottom and refridgerate for another 20 minutes before baking at 375 degrees F for 7-15 minutes or until golden brown. Watch carefully.
- Cool completely before filling with cream pie mixture
Coconut Cream Filling
- Bring milk to a boil in a microwave or to almost boiling on a stove top, set aside
- Combine flour, sugar, salt and coconut into a bowl
- In a separate bowl whisk together the egg yolks, vanilla and almond extract.
- In a pot add 1 cup of warm milk and gently add flour mixture, whisking constantly over medium low heat (a double boiler works best and will not burn mixture)
- As the mixture thickens, add another cup of the warmed milk continue to whisk
- Add the last cup of heated milk slowly into the egg mixture whisking as our pour
- Pour the egg mixture into the pot and continue to heat until it reaches pudding consistency. The mixture should just begin to boil
- Take off heat and add butter stirring until the butter is well blended
- Let cool for at least 20 minutes, stirring every 5 minutes
- Pour into baked pie shells and lay some plastic wrap onto of the filling
- Refridgerate overnight before topping with the whipping cream
Vanilla Whipped Cream
- Combine cold whipping cream, icing sugar and vanilla extract in a chilled bowl and beat to soft peaks. Spread over the pie and garnish with toasted coconut
Enjoy
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