Wednesday, June 15, 2011

Coconut Cream Pie

Lately I have gotten it into my head that I NEED to make a Coconut Cream Pie.  I think it has something to do with the Coconut Cream Hershey Kisses I had been eating over Easter break.  Man, are those things good.

My mom never really made deserts growing up.  My first ever real super awesome dessert experience was at Emeril's restarant!  Banana Cream Pie. How could I ever forget, its like he used magic in the recipe.  Remembering that experience, I went on over to Emeri's to see if he had a Coconut Creme Pie recipe.  Next I searched on the internet.  Most of the recipes I found had thousands of comments!   I took some time and read through the comments from all the various recipes.  I kept note of the comments, for example: use egg yolks only to thicken properly, no thats too custardy use the whole egg, 2 eggs, 5 eggs, all milk, no all milk has no flavor, all coconut milk, make your own coconut milk, use sweetened coconut, no use unsweetened coconut or it will be too sweet, use more sugar, no thats too sweet use less sugar, butter, no butter.  So many comments and decisions to make for what started out to seem like a simple recipe.

This recipe below is what I ultimately decided on, based on the thousands of comments I read though. This recipe below turned out A~W~E~S~O~M~E!  Even my super picky kids loved it. In fact my son has asked me to make this on a weekly basis now. Enjoy!



Filling:
1 8-inch Pie Crust, Baked
3/4 cup Sugar
1 14 oz. can Coconut Milk (in Asian section of supermarket)
1 cup Half and Half (liquid total should be 2-1/2 cups)
1/4 cup Arrowroot (or corn starch)
3 Egg Yolks
1/4 teaspoon Salt
1 teaspoon Coconut Extract
1 6 ounce package of Birds Eye Fresh Frozen Coconut

Topping:
1 16 ounce Carton of Heavy Whipping Cream
3 Tablespoons Powdered Sugar
1/4 teaspoon Coconut Extract

  • Add Coconut Milk and Half and Half into a measuring cup or bowl and stir to combine (coconut milk comes separated in the can and the creme part will be slightly solid.
  • In a saucepan combine 3/4 cup sugar, and 2 cups of coconut milk/cream mixture. 
  • Simmer on medium low until mixture is bubbling just a bit round the edges and steamy in the middle.
  • Meanwhile, in a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch (or arrowroot) together until cornstarch is fully incorporated. 
  • Next, whisk egg yolks with salt in medium bowl.  Make sure Bowl is big enough to whisk properly.
  • Get out your 1/2 measure cup ladle ready (not plastic).
  • Keep bowl and whisk ready and near the simmering saucepan, this next part is a bit tricky. 
  • By now your hot milk should be ready.  Temper yolks by adding 1/2 cup of the hot milk mixture into the bowl with the yolks while whisking fast and furious with a fork or whisk.  
  • Add yolk mixture back into the hot milk mixture that is currently simmering on the stove. Whisk vigorously while adding.
  • Now add the milk/starch mixture into saucepan.  
  • Continue to whisk vigorously over medium heat until thickened, about 2 minutes. 
  • Filling will be finished cooking approximately 2 minutes or until bubbles are able to come though the mixture in the saucepan.  
  • You will have to eyeball it from here but do not take it off before its thick enough. Remove from heat and add coconut. Whisk until uniformly incorporated.
  • Pour the filling into the prepared pie shell. 
  • To Make Topping:
  • Next add whipping cream, sugar and extract in stand mixer until stiff peaks form.  Careful not to over mix.
  • Cover the pie with whipped topping and place in the refrigerator. Chill the pie completely, about 2 hours.



Other Great variations you may enjoy:

Emeril's Coconut Creme Pie Recipe @ FoodNetwork
Old Fashioned Coconut Cream Pie @ Allrecipes
How to make Coconut Cream Pie Print
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