And the delight on each face when this pie is served? Well, those are little treasures stored up too. Of course, looking back those times are little treasures that spring to my mind as I stand in my own kitchen, doling out the job of stirring the custard, whipping and measuring, watching and timing. So there I’d be for what felt like an eternity as a kid, stirring the rich, yellow custard, watching it get thick and asking, “Is it ready yet?” about a hundred times as the grown ups diced and chopped and measured and whipped up other delights. Being in the kitchen, watching, listening and being given little jobs like, “Stand here, Stacey and stir this.” As a result, growing we had a coconut pie or 2 at every occasion and then some.Īs it goes with most families, my mamaw learned to make her pie from her mother and sisters. Bring to a boil over medium heat, whisking constantly. Add in the half and half and eggs and whisk until smooth and combined. And there was nothing that made her happier than making him happy. 2 cups heavy whipping cream 1/3 cup confectioners' sugar 1 cup sweetened flaked coconut toasted Instructions In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch whisk together until combined. Bake for 3 minutes, toss the coconut flakes, and bake for another 3 minutes or until the coconut is golden. My mamaw would make a coconut pie at the drop of a hat. 1 1/2 cups canned coconut milk 1 1/2 cups half-and-half 5 egg yolks 3/4 cup sugar 4 tablespoons cornstarch 1 tablespoon butter 1/4 teaspoon salt 1 1/2. Spread the coconut flakes in a single layer on a baking sheet lined with parchment paper. What You Need To Make Old Fashioned Coconut Pie A little bit of heaven in a pie crust, this classic dessert is as long on flavor as it is tradition. Alternately, top with fresh sweetened whipped cream and more toasted coconut.Golden and dreamy, this Old Fashioned Coconut Cream Pie has a rich custard filling loaded with coconut and is piled-high with a fluffy meringue. Bake for about 8 to 10 minutes or until golden. Sprinkle the top with the remaining 1/3 cup coconut. Spread the meringue evenly over the top of the pie. Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Cover the pie with plastic wrap and place in the refrigerator. For the Custard 2 large eggs 2 large egg yolks cup granulated sugar 2 tablespoons all-purpose flour, packed 2 tablespoons cornstarch, packed Pinch salt. Pour the filling into the prepared pie shell. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter. Cook and stir over medium heat until mixture is thickened and bubbly. Combine egg yolks and milk stir into dry ingredients until smooth. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. In a large saucepan, combine the sugar, flour and salt. Reserve 1 tablespoon for garnishing the finished pie. Leave a few chunks Add the Coconut Oil, pitted dates and shredded coconut. Spread the 5 tablespoons of coconut in a small baking pan and toast in the oven until golden brown, about 9 minutes, stirring every couple of minutes. Then in a heavy saucepan, mix corn starch and salt. Process the almonds and cashews until finely chopped.
HOMEMADE COCONUT CREAM PIE HOW TO
Temper the egg yolk mixture into the scalded milk. How to Make Coconut Cream Pie Start by baking the piecrust according to package directions and allow to cool. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Bring the milk to boiling point and scald the milk. This semi-homemade Coconut Cream Pie is made with just 6 ingredients, and other than the crust there’s no baking required Scroll down for the recipe. In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Remove 1/3 cup of milk mixture and slowly pour it into egg mixture, stirring constantly. Over medium heat bring the mixture to a low boil and allow to boil for about one minute.
Bake until golden brown around sides and edges, about 15 minutes. Add whole milk, heavy cream and canned coconut milk to the saucepan with cornstarch and whisk to combine. Line the pastry with parchment paper and fill with pie weights or beans.
Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Roll the dough into a circle, about 1/4-inch thick. Prepare Basic Sweet Pie Crust as directed.
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