Coconut Cream Pie
The method for cooking egg-based puddings and custards taught in culinary schools is to pour heated milk over whipped egg yolks, stirring vigorously to prevent the eggs from cooking. However, this takes some skill and practice. If it is not done right, the pudding could taste like egg yolks (eggy) no matter how carefully it’s done. Using the method in this recipe eliminates the possibility of this occurring.
For anyone who knows their way around a kitchen, this coconut cream pie recipe is not complicated at all. As long as the step by step directions are closely followed, the pie will turn out perfect every time.
½ cup of sugar
¼ cup plus 2 tsps of corn starch
1/8 tsp of salt
3 slightly beaten egg yolks
3 cups of milk (at least 2% fat- for best results use whole milk)
1/3 cup of sweetened shredded coconut plus ¼ cup for topping
1 ½ tbs of butter
1 tsp of pure vanilla extract
¾ cups of whipping cream
1/3 cup of powdered sugar
1 fully cooked and cooled 9 inch pie shell
The best way to ensure success with any recipe, especially a new one, is to gather the tools and measure all ingredients before beginning.
Cooking the Pudding
In a medium-size, heavy-bottom pot, add sugar, cornstarch and salt then stir it around a bit to mix them together. In a medium to large bowl add 3 cups of milk and the beaten egg yolks. Stir or whisk well to blend it together. Add this to the pot and stir until all ingredients are thoroughly incorporated. Cook on medium to medium-high heat, stirring constantly.
When the pudding comes to a slow boil, reduce the heat and boil one minute then remove the pot from the stove. Add the butter, vanilla, and the 1/3 cup of coconut. Stir until the butter is melted.
As the pudding begins to thicken while cooking, it may tend to stick and could produce brown flakes which are not very appetizing. A heat-proof spatula or heavy wooden spoon is a handy tool to help prevent this by scraping the bottom while stirring, especially the center of the pot which is usually where it begins to stick.
The pudding must cool completely before pouring it into a pie shell. This can be done in many ways. It can cool in the pot or poured into a bowl. Spread plastic wrap over the surface of the pudding which will prevent a film or skin from forming. It peels off easily once the pudding cools. When the pudding has cooled down, put it in the refrigerator until it has fully cooled. This method could take hours.
An alternative method is to put the pudding in the freezer. Take it out every fifteen to twenty minutes and stir it so the hot and cold temps can blend. This method takes about an hour to an hour and a half. .
While the pudding is cooling, lightly spray a small pan with cooking spray. On medium-high heat, add the quarter cup of coconut. Stir and toss until coconut is slightly brown. Remove the pan from the heat and scrape the roasted coconut onto a paper towel to cool.
Store-bought whipped topping is certainly okay for this pie if you don’t have the ingredients or are pressed for time. But rich and creamy homemade whipped topping really enhances the quality of this delicious desert. Whipping cream and powdered sugar is all you need.
Simply beat the whipping cream until frothy then slowly add the powdered sugar. Once the powdered sugar has been incorporated, stop the mixer and test the thickness with your finger. If it isn’t thick enough, continue beating for another minute and test again. Beat until it is as thick as you like.
When the pudding has cooled completely, pour it into a cooled 9 inch pie shell. Spread the pudding around with a spatula or spoon until the surface is flat and level. Spoon the topping onto the pie and spread evenly over the surface then sprinkle it with the toasted coconut, as much or as little as you desire. Your coconut cream pie is ready to serve.