I spent the day in the kitchen this morning – measuring, mixing, and making a mess. Have I mentioned that I love baking? I run a baking business from home, where I hand-pick favorite recipes for each holiday, then email a list of customers. My younger brother Jonathan makes the phone calls to follow up, after we have mass-emailed our list with a link to our online store. From there, we create a list of orders and set to work the day before the holiday. So…enjoying the beautiful day that it is here in Waxhaw, I had a lot of fun. (Don’t I always have a lot of fun when I’m making a mess in the kitchen?) :-).
Today I baked Banana Cream and Coconut Cream Pies, Buttery Black Raspberry Bars (for a family that does not eat white sugar), and our best-selling chocolate chip cookies. Well, I’m not going to share the cookie recipe, because if you look hard enough, you can find the recipe for yourself. But… I’ve been wanting to share the recipe for our most popular pie since I started writing for this blog. And part of me asked “Is it okay to share the recipe for our best-selling pie with the public?” Okay, so I finally decided it can’t hurt. There are a thousand recipes like it out there. But even though picking out the ingredients isn’t so very hard, making it is a bit more complicated. (Well, not too complicated once you make one or two.)
Oh, and by the way, for all of you coconut-haters out there ( ) you can easily turn this into a banana cream pie, strawberry cream pie, chocolate cream pie, or whatever else you want to throw in on your own… (just saying…)
Coconut Cream Pie ~
1 – 10″ pie crust baked and cooled. (If you prefer to make your own, you might consider using these recipes that I posted last week.)
1. Scald 3 cups milk in a pot, stirring constantly with a wooden spoon. Then remove the pot from the heat.(Choose a pot that will fit all the ingredients that go in this pie ;-))
2. In a bowl combine the following ingredients: 1 1/2 cups sugar, 1/2 cup cornstarch, and 1/4 tsp. salt. Blend 3 egg yolks with a fork and add to the bowl. Whisk in 1 cup cold milk. Then pour the scalded milk from the pot into the bowl, while stirring/whisking. Make sure there are no lumps, and the mixture is well combined. Pour back into the pot where you first scalded the milk.
3. Cook the milk mixture over medium-high heat, stirring constantly with a wooden spoon (Constantly!!!). It will thicken very fast in the end, all of the sudden. Stir quickly and be sure to get around the edges so you don’t burn it! When it begins to get very thick and bubbles up, remove from the heat.
4. Stir in 4 Tablespoons butter, 1 Tablespoon vanilla, and some coconut (about 1 1/2/ – 2 cups). Let the pudding mixture cool completely before spooning it into the already-baked-and-cooled pie shell.
5. Refrigerate until slightly chilled and set.
6. Beat 2 cups heavy whipping cream until peaks form (you want to be able to spread the whipped cream on top of the pie, but it should not be runny so that it slides off or looks flat). I usually add about 2-3 heaping spoonfuls of powdered sugar (you can also use an alternative sugar like coconut sugar) and some vanilla for flavoring. Spread over the pudding in the pie shell.
7. Toast about 1/2 – 1 cup of coconut flakes in the oven (Bake it at a lower temperature, and check it often, stirring it around so it toasts slowly and evenly without burning). Let it cool completely, before sprinkling it over the whipped cream. (I usually pre-toast the coconut so that I can put it right on after I spread the whipped cream on).
8. Refrigerate until ready to serve.
9. Don’t eat too much. It is very rich, very filling, and very bad for you. That is the secret to why it tastes so delicious ;-).
I sure hope you like coconut! This is one awesome coconut dessert :-).
Note: To make the banana cream pie, I left out the coconut that I usually stir into the pudding after I take it off the stove. Instead, I let it cool completely, and then stirred in 2 fresh mashed bananas. Instead of dumping the pudding into the shell, I layer a little pudding, then a layer of sliced bananas, more pudding, more bananas, and a final layer of pudding. Then the whipped cream. No coconut on top, just plain! Yummy.