We're hitting a milestone with this pie: only 22 more pies to go! Let's forget for a moment that I fell behind in January, February and March... I am aware of the fact that I'll basically need to bake 2 pies each week until July. Right now, let's talk Coconut Cream!
I have never had Coconut Cream Pie before this Easter weekend. Quite frankly, I didn't know what to expect. I won't keep you in suspense any longer - this pie is incredible. The filling is so smooth and creamy; it isn't too sweet but definitely has a lot of flavor. Whip this up this weekend and share it with everyone you know. (Or don't share and eat it all by yourself. There's nothing wrong with that!)
Coconut Cream Pie
1/2 recipe All Shortening Crust
1/2 cup sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk (I used 2%)
3 large egg yolks
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened flaked coconut
3/4 cup heavy or whipping cream
3 tablespoons powdered sugar
1/2 toasted coconut (see below for instructions on toasting coconut)
Roll out pie crust and prebake in 9-inch pan for 10-15 minutes or until crust is golden brown. Let cool completely.
|Love this new tool for rolling out pie crusts!|
Whisk in vanilla extract, coconut extract and coconut flakes. Immediately pour filling into pre-baked pie shell. Cover with plastic wrap directly on the filling so there are no gaps or air bubbles. (This will prevent a skin from forming.) Allow to cool completely. Chill in fridge for 4 hours or overnight.
Right before serving, whip the heavy cream until soft peaks form. Add powdered sugar and whip for a few more minutes. Toast coconut flakes on the stove over medium-low heat until coconut turns a soft golden hue.
|Successful desserts for Easter!|