There were lazy days recently enjoyed over here; lazy days when I was getting over a flu and my kids were home on spring break. I have so many recipes to share and haven’t had the time to get to it. While I was sick, all I could think of was making a Coconut Cream Pie.
My mom said that brings good luck.
Coconut Cream Pie
Perfect Pie Crust Ingredients:
pie crust recipe Martha Stewart
*feel free to use a ready made pie crust
Yield: Makes 1 double-crust for a 9-inch pie (I used a deep dish pie plate and this filled it perfectly)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
It is very important to work the pastry as little as possible. Don’t over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
Preheat oven to 425 F. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Fold edges over and flute. Line the dough with foil paper and fill the dough with dried beans or pie weights. Bake at 425 for 10 minutes. Remove the weights and the foil paper and bake another 10 minutes (or until golden). Cool completely on a wire rack.
For the Topping and Filling
1/2 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt (I used sea salt)
2 3/4 cup milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 1/2 cups sweetened shredded coconut
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar
Decrease the oven temperature to 350 F. Spread 1/2 cup coconut on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Don’ t leave the oven for a minute. Check it constantly because it can go from nicely toasted to badly burned in a matter of minutes.
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk, and cook over medium-high heat, stirring constantly, until bubbling and thick; about 7 minutes total (you end up cooking it 2 minutes after it comes to a boil.)
In a medium sized bowl, whisk egg yolks until combined.
Add the milk mixture into the egg yolk mixture in a slow and steady stream. Whisk until completely incorporated. Return the mixture to the saucepan and cook over medium-high heat, stirring constantly, until it returns to a boil; about 1-2 minutes.
Strain the mixture through a fine-mesh sieve into a large bowl and stir in 1 1/4 cups coconut (I didn’t strain my mixture and it was perfectly fine). Pour filling into cooled crust and smooth top.
Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).
Toss on the toasted coconut before serving. I ended up chilling the pie for about 5 hours until it was completely set. I attempted to slice it after 2 hours and it was definitely not ready. That’s what I get for being impatient! ENJOY this wonderful pie and enjoy your day. Thanks for the visit and your sweet comments. 🙂