Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Wednesday, June 22, 2011

Old Fashioned Coconut Cream Pie

I love Coconut Cream Pie.   It is such a nice treat this time of year too, because it is kept chilled.  At the end of a long hot day who would pass on a piece of cool creamy coconut pie with a toasted coconut topping???   Well not me.   A year or so ago, I found the best Coconut Cream Pie recipe on one of my favorite blog sites:  Mel’s Kitchen Café.     This pie has a creamy coconut custard nestled on top of a graham cracker crumb crust.   After I tasted this pie with that crust, I don’t think I would ever make it differently.   The graham cracker crust is a perfect partner for the creamy goodness and the toasted topping.   Give this one a try.   You’re going to love it!     Here is my adaptation....

Old Fashioned Coconut Cream Pie
*Makes one 9 or 10-inch pie

1 can coconut milk (can be found in the Asian foods section)
Whole Milk  (enough to add to the coconut milk to make 3 cups)
2  Tbsp.  butter
3 egg yolks
¾ cup white sugar
1/3 cup cornstarch
¼ teaspoon salt
1 full cup flaked coconut – I use Baker’s Coconut
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust (below) 
1 recipe Fresh Whipped Cream, lightly sweetened (below)
1 cup toasted coconut  (below)

In a medium saucepan, combine butter, milk, coconut milk, egg yolks, sugar, cornstarch and salt.  Stir briskly and bring to a boil over medium-low heat.  Continue stirring, mixture will become very thick.

Remove from heat, and stir in coconut, coconut extract and the vanilla extract.   Then use an electric mixer on a low setting to get a smooth incorporation.

Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm.    Top with whipped cream and the toasted coconut.

Graham Cracker Crust

12 whole rectangular graham crackers
1 stick butter, room temperature soft

Preheat oven to 325 degrees.    Break graham crackers in half and place in food processor.    Pulse one or two times, then add the butter.    Pulse until you have a fine crumb.  Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate.     Bake for 13-15 minutes until the crust is just barely beginning to brown.    Remove from oven and cool completely before filling.

Whipped Cream

1 pint heavy cream
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 Tablespoons sugar

In a large bowl, using an electric mixer, whip cream until stiff peaks are just about to form.  Add the vanilla and coconut extracts, as well as the sugar and continue whipping until peaks form.    Take care not to over-beat, or your cream will become lumpy.

Toasted Coconut : Spread one cup of flaked coconut in a wide skillet and heat on med-high. Toss and stir until coconut begins to brown.  Remove from heat and allow to cool.    

Sprinkle over the whip cream layer of the pie.


Here is a link to Mel's website:   Mel's Kitchen Cafe

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