Hey all! How’s everyone enjoying their summer so far? I think it’s only technically been summer for a few days, but with the temperature it’s definitely longer than that to me. Also, does anyone else think that it’s kind of weird that summer officially starts and then right away the days start getting marginally shorter? Can’t we have the maximum amount of daylight we can possibly have for a month or two before sliding down again? There’s a possibility I’m thinking about this too much. 😄
So to me summer is pie bringin’ time. Nothing makes people smile like when you walk into a barbecue with a pie in your hands…unless, of course, you don’t have enough pie for everyone. Then get ready for the stink eye. 😉
My last post was a pie post, and here we go again. So how about we cut a huge slice of coconut cream pie and sit out on the grass? Sound good?
I have a deep, heartfelt love for cream pies like this. Something about creating the custard always makes me feel a little like a mad scientist, watching as the mixture thickens and you get closer and closer to tasty goodness.
This is a satisfying pie, a Twin Peaks diner kind of satisfying. Maybe you’ll even want a cup of coffee that’s as black as midnight with it. (I love that show. Tell me I’m not alone on that). Plus the whole thing is covered in toasted coconut. Mmm. And to think, there used to be a time when I didn’t like coconut. Those days are long ago and far away.
(Recipe from Martha Stewart’s Pies & Tarts)
- Dough for one 9 inch pie crust
- For filling:
- ½ cup sugar
- ½ cup cornstarch
- ½ tsp kosher salt
- 2¾ cup whole milk
- 4 large egg yolks
- ¾ tsp vanilla
- 1¼ cups sweetened shredded coconut
- For topping:
- ½ cup sweetened shredded
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- Preheat oven to 400 degrees F.
- Roll out your dough, fit into a 9 inch metal pie pan, and flute. Prick the bottom of the dough with a fork. Line with parchment paper and pie weights.
- Bake pie for 20 minutes. Remove crust from the oven, take out parchment paper and pie weights, and return crust to the oven for another 10 minutes, or lightly golden brown. Set aside to cool.
- To make the filling, combine sugar, cornstarch, and salt in a medium saucepan.
- Whisk in milk, and cook over medium-high heat, stirring continuously, until the mixture is bubbly and thick. This should take about seven minutes.
- Whisk egg yolks in a medium bowl until combined.
- Add the milk mixture very slowly, whisking quickly so you don't scramble the eggs. Mix until completely incorporated.
- Place mixture back in the saucepan and cook over medium heat, stirring until it comes back to a boil, about 1-2 minutes.
- If you'd like, strain the mixture through a fine mess sieve to remove any irregularities.
- Add in the coconut and vanilla, stirring until combined.
- Pour filling into cooled crust. Wrap tightly in plastic and refrigerate until completely cooled, about 4 hours.
- For the topping, preheat the oven to 350 degrees F.
- Spread coconut onto a sheet pan and bake until golden, about 10-12 minutes, stirring once to keep everything browning evenly. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and powdered sugar until soft peaks form.
- Spread whipped cream over your pie, then sprinkle with toasted coconut.