Recipe: Coconut Cream Pie


Coconut Cream Pie from scratch in my new
kitchen.

When Matt
and I were dating I had to fly over the Pacific Ocean just to go
out with him. He lived in Hawaii; I was in Pullman, Washington. One
of the places we’d go eat was this little family diner that had
been around for 65 years or so, and they served Coconut Cream Pie
with their dinners. It. Was. Awesome. Ever since, every time I
have a coconut cream pie (which isn’t too often) I remember being
19, skinny, and head-over-heals inlove. Coconut cream
pie=happiness. I didn’t have a lot of coconut cream pie in Idaho,
or DC…but as soon as we arrived here in Kentucky the first place
we ate at was hawking it. I didn’t have a slice (wish I had!) but
it got me thinking about back when… So tonight I’m making a
coconut cream pie in my new kitchen. Kind of a nice way to bring
our recent move full-circle, and frankly, in this heat, a
refrigerated pie sounds much better than something from the oven.
Also? The whole thing only uses one measuring cup, the large pan
and a 1/4 tsp–minimal dishes–which is important right now that
our well is dead and we don’t have water to do those dishes…:)
..I’m thinking those country boys will appreciate a cold piece of
pie when they’re digging up the yard looking for the well pump this
afternoon…:) UPDATE: last night we
had a slice of coconut cream pie from the local cafe. They are
famous for their pies–and have won all sorts of awards and been
featured in magazines. It was darn good. But this morning, after
whipping up this pie and Logan giving it a taste, the kiddo says
this pie is even better than the one at the local cafe and told me,
“Wow Mommy, you are a better baker than anybody!”–which is exactly
what I needed to hear on a day like today, with no sign of water in
sight, and especially when my culinary confidence had
been
taken down a few notches recently…




The
inside of the Coconut Cream Pie of Wonder


Ingredients:

  • 1.5 cups half-and-half
  • 1
    can coconut milk (1.5 cups…the half and half and coconut milk
    should = 3cups total)
  • 2 eggs
  • 3/4 cup white sugar
  • 1/3 cup corn
    starch
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted
  • 1
    teaspoon vanilla extract
  • 1.5 tsp coconut
    extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed

Directions:

  1. In a medium saucepan, combine half-and-half,
    coconut milk, eggs, sugar, corn starch and salt. Bring to a boil
    over low heat, stirring constantly. Remove from heat, and stir in
    3/4 cup of the coconut and the extracts. Pour into pie shell and
    chill 2 to 4 hours, or until firm.
  2. Top with
    whipped topping, and with remaining 1/4 cup of coconut.
  3. Note: To toast coconut, spread it in an ungreased pan and
    bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or
    until golden brown, stirring occasionally.

FOR THE
CRUST:

  • 1 1/4 cups
    all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening, chilled
  • 3
    tablespoons ice water

Directions:

  1. Whisk the flour and salt together in a medium
    size bowl. With a pastry blender, cut in the cold shortening until
    the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice
    water over flour. Toss mixture with a fork to moisten, adding more
    water a few drops at a time until the dough comes
    together.
  2. Gently gather dough particles
    together into a ball. Wrap in plastic wrap, and chill for at least
    30 minutes before rolling.
  3. Roll out dough, and
    put in a pie plate. Fill with desired filling and bake.
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2 thoughts on “Recipe: Coconut Cream Pie

  1. I have everything except the coconut on hand. I will get some and make this. LOVE coconut cream pie, and it would be perfect for another 103* day!!

    • AGREED! 🙂 I was going to make a meringue to top it off, but don’t want to get more dishes dirty! ha! 🙂

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