Coconut Cream Pie Old Fashioned

Wednesday, June 3, 2009

Coconut Cream Pie Old Fashioned A little extra work..... and its worth'll be in heaven!

Toast Coconut first set aside....see instructions below***

For the recipe:

3/4 cup sugar ........
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked, unsweetened coconut toasted**
2 teaspoons vanilla extract or French Vanilla Liqueur... Godiva
(I pour more over the top after chilling, about 1 tablespoon.....
1 tablespoon butter
1 (9-inch) baked pie shell recipe below
1/3 cup toasted coconut Whipped cream( real heavy cream), for topping


In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture. In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and put back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.


To toast coconut, spread it in an ungreased pan and bake in a 350 degrees oven for 5 to 7 minutes, or until golden brown, stirring occasionally. To serve, top with toasted coconut and top of whipped cream.

Pie shell:
 2 cups all-purpose flour, plus more for surface
 1 tablespoon sugar
 1 teaspoon salt
 3/4 cup shortening
 6 to 7 tablespoons ice cold water 

Preheat the oven to 350 degrees. 

In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

 Remove the dough from the refrigerator and place it on a lightly floured surface.

 Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking. Preheat the oven to 350 degrees. Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.


Kathy Gori said...

I love coconut cream pie!

applecrumbles said...

One of my favorites. It's always so light and flavorful. Great recipe.

TheRamblingEpicure said...

Talk about childhood memories!

Great old-fashioned recipe.

Caitlin said...

YUM! I love coconut, this looks great.

Greg said...

Coconut pie brings bad memories from childhood. Haven't had it in years. I have a raving now.

Tina said...

You got me with the vanilla liqueur, nice flavor addition to this pie. Also saw your coconut cream cake. Buzzed them both! Super posts.

Tina said...

The addition of the vanilla liqueur got my attention. I buzzed this as well as the coconut cake. Thanks for posting this delicious recipe.

Lizzy said...

This looks FABULOUS! I think I need to buy a bottle of vanilla liqueur...mmmmm. I just wish my family was as crazy about coconut as I am...and I'd whip this up ASAP!

Christine's Pantry said...

Love coconut. So this is perfect for me.

briarrose said...

Beautiful coconut pie. The toasted coconut gives it great color and flavor. I need a slice for dessert...yes yes.

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