Coconut Cream Pie

Ya’ll, I think this is becoming a food blog! Just kidding! It’s just part of the necessary ingredients that goes into being a happy Homemaker! I love taking care of my family, cooking for them, and seeing how they enjoy the things I create for them….especially the kids! Oh they love all the yummys from Nana’s kitchen!

Today, I am sharing one of my FAVORITE pies! Oh gosh, do I love coconut! Put it in a pie and I’m as happy as a pig in mud! I made this pie last week while my sister-in-law was visiting, she too loves coconut, and I have to say, we were ALL pleased with the selection and the outcome!

This particular pie is a no bake pie, which is great for holidays and in the summer. You have to make your crust then you just put your filling in and refrigerate. It’s perfect! If you choose to use a standard pie crust like I did, you will have to pre-bake the crust; if you choose a graham cracker or cookie crust, you won’t have to bake anything!

So, let’s talk crust. My Granny taught me years ago how to make pie crust. She would whip up 4 or 5 crusts and keep them in her freezer so she could make a quick pie or a chicken pot pie (oh heaven!). She had a dozen or more pie plates ( which I inherited and proudly have on display in my kitchen), she would simply make the crust and freeze it raw, then it just had to be thawed out to use…she was a kitchen genius, boy do I miss her. I do not have a lot of freezer space due to the fact that we buy beef by the side each spring, that keeps my freezer stuffed, so I have not ventured to the point of keeping crusts on hand, but this is likely to change because I love chicken pot pie!

A traditional pie crust is simply flour, butter, and water. You want to keep the butter and water as cold as you possibly can. I dice my butter into a small dish and put it in the freezer while I prepare my other ingredients and then it’s ready to go. My favorite way to make a crust is in the food processor, but it is easily done by hand, I just tend to have a heavy hand which overworks the crust and makes it a little tough. Here’s what you do:

• 5 TB butter (1/3 cup) COLD & diced
• 1 1/4 cups all-purpose flour, plus for rolling
• 1/4 tsp salt
• pinch of sugar
• 4-6 TB cold water

Place flour, salt, sugar in food processor and give a couple of pulses. Add butter and continue to pulse until butter is pea sized (7 or 8 pulses). With machine running add water down the feed tube and continue to pulse until a ball begins to form. Dump contents onto a floured surface and roll into a ball. Wrap in plastic and refrigerate for 30 minutes.

Return to floured surface and roll dough into a circle at least 1 inch larger that your pie plate, roll from center to edge, turning the dough and flouring to keep from sticking to surface or rolling pin. You should see butter chunks in the dough, this is normal. fold you dough in half and then in half again and place in pie plate with point in the center and unfold. Pinch edges as desired. Use a fork to place several small holes into the crust bottom. This will prevent bubbling of the crust when baking. For a no bake pie, you should now bake your crust.

Some people use a weight, beans or marbles to lay into the crust, I find poking the holes is usually enough for my crusts. Bake for 40-50 minutes in a 375 degree oven. If the edges begin to get too brown, lay a piece of foil over top to shield from the heat. If you use weights, remove after 25-30 minutes of baking. Cool on a wire rack before filling.

While that fabulous crust is cooling, you can prepare your pie filling. This is the gold, my friend! Yum! Here’s what you’ll need

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup half and half
• 1 cup sweetened canned coconut milk
• 4 large egg yolks
• 3 TBSP butter
• 1 tsp vanilla
• 1 1/2 cups toasted coconut (reserve half cup for topping) (put into your warmed oven on a cookie sheet for 5-10 minutes to toast)
• WHIPPED TOPPING (ingredients below)
• 1 cup cold heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla

1. In a large pan, which sugar and cornstarch until combined and set aside.
2. In a large mixing bowl, whisk together half and half, coconut milk, and egg yolks until well combined and fluffy. Pour into pan with dry ingredients and whisk well to combine.
3. On medium heat, bring mixture to a boil. Stir constantly for one minute (it should be pretty thick). Remove from heat stir in butter, vanilla, and 1 cup toasted coconut.
4. Cover with plastic wrap, allowing the wrap to lay on the surface of the mixture (this prevents it from forming a skin) and allow to set at room temperature for 30-45 minutes.
5. Remove wrap, stir and pour into your prepared pie crust. Spread evenly and cover with plastic wrap. Refrigerate at least 3 hours before serving.
6. Prepare your whipped cream. In bowl of stand mixer fitted with whisk attachment, pour your heavy cream, powdered sugar and vanilla. Mix on low until incorporated then increase speed to medium and allow to whip until stiff peaks form.
7. Before serving, Spread whipped cream over pie and sprinkle top with toasted coconut. Can keep leftovers in fridge for 3-5 days, if they last that long.

There you have it friends! The most amazing coconut cream pie I’ve had in a long time, and it was still good on days 2 and 3! Make sure you have lots of friends and family to share with, it is addicting! For a fun twist, you can make the crust with chocolate graham crackers, sugar and butter and add some slivered almonds in with your toasted coconut and you’ll have an almond joy pie! Hello! Sign me up!

I hope you enjoy this amazing pie, let me know in the comments below how your pies turned out!