I love coconut cream pie, and since my hubby and I hosted guests from out-of-town yesterday, I wanted to make it for them. Now mind you, I am on a new year cleanse diet and enjoying it very much — already starting to feel better just after a few days. It is very limited, and coconut cream pie is not on my diet. Therefore, I have only had one bite of this pie, because I couldn’t stand not to taste it… but everyone who ate it today raved.
I posted a photo of it on FaceBook and received some requests for the recipe, so I am posting it now on my blog.
What is different about this pie is most coconut cream pies or cream and custard pies in general are made and thickened in a sauce pan and then added to an already-baked crust with a meringue or whipping cream topping added just before serving.
I didn’t want to take the time to do this, so I read a few recipes and took the basic idea from other custard-type pies baked in the oven like buttermilk, chess, or pumpkin pies and came up with this one for coconut-cream filling.
It is all cooked and thickened in the oven by adding eggs, corn starch, and sweetened coconut flakes. It is very hassle-free and quick, even quicker than making Jell-O vanilla pudding for the custard, which is considered a huge corner-cutter in making a cream pie (also not nearly as good!).
Here’s the recipe:
Coconut Cream Pie
1 cup unsweetened coconut milk
1 cup almond milk
2/3 cup sugar
1/4 cup cornstarch
five egg yolks
1/2 cup sweetened, shredded coconut (Reserve 2-3 tablespoons for garnish, lightly toast if desired or keep plain.)
2 tsp vanilla extract
one unbaked pie crust for a nine-inch regular pie pan (not deep dish).
Separate yolks from egg whites and put yolks in a small bowl and beat until blended and creamy. In larger bowl, add all other ingredients together (not coconut flakes and vanilla extract) including beaten yolks and cornstarch. Mix well and then whisk by hand until the mixture is blended well and smooth with no lumps from the cornstarch. Add the vanilla extract and coconut flakes and stir. Quickly transfer to unbaked pie dough in a 9-inch, regular pie dish.
Bake on 350 F for 45-60 minutes or until crust is golden and custard filling is firm.
Let cool completely. Just before serving cover the top with whipping cream or Cool Whip. To garnish, reserve a little shredded coconut to sprinkle on the whipping cream, either lightly toasted or plain. Serves 6.