31 weeks already! 16 inches now and 3.2 pounds. Little by little, bit by bit. FInding out I just HAD to use coconut in my dish this week was fun. Softly scented, aromatic coconut and floral vanilla are similar in the perfume they add to desserts. Sweet and subtle coconut adds depth to eggs, butter and sugar. What to make then? Coconut Cream Pie, I decided. First of all, any excuse to make a pie. And second-it reminded me of growing up going to grandma’s house in the south. The creamy, coconut custard base supports a top layer of pillowy, whipped cream and it all sits on a buttery, crisp crust. Give yourself some time when making this one because the crust and filling need to cool before you can assemble the pie. And then once it’s made, it needs to refrigerate for an hour before serving so that it can be at the ultimate temperature which is perfect for a custard based dessert. Top it off with lightly sweetened homemade whipped cream.
Crust:
1 prepared deep-dish pie crust, blind baked and cooled. See my recipe for Butter Pie Crust for recipe and instructions.
For the filling:
3 Large egg yolks, at room temperature
¾ cup (143g) Granulated sugar
⅓ cup (40g) All-purpose flour
1 cup (236ml) Heavy whipping cream
1 can (13.5 oz) Full-fat coconut milk
1 can (14 oz) Sweetened condensed milk
½ teaspoon salt
2 teaspoons (10ml) Coconut extract (or sub vanilla extract)
1 ½ cups Sweetened shredded coconut
For the topping:
2 cups heavy whipping cream, chilled
5 tablespoons powdered sugar
1 teaspoon (5ml) vanilla extract
½ cup Toasted Coconut (optional garnish)
4-ounce shaved White chocolate bar (optional garnish)
Make the filling:
In a small bowl gently whisk the egg yolks until foamy and set aside.
In a medium-sized saucepan, combine the flour, granulated sugar, heavy cream, coconut milk, sweetened condensed milk and salt. Heat over medium-low heat. Start by continuously stirring to dissolve the dry ingredients into the wet ingredients until the filling is warm to the touch and slightly thickened but not boiling.
Take about ½ cup of the hot filling mixture and whisk into the egg yolks to temper the egg yolks. Pour the egg yolks back into the pan of filling and whisk to combine.
Continue stirring until the pudding starts to bubble slightly and thicken. Once big bubbles start to pop at the surface, cook for at least 60-90 seconds while continuously stirring. The filling should be thickened like pudding.
Pour the pudding through a fine sieve into a medium-sized bowl. If needed, you can use a whisk or spatula to help push it through the sieve. Optional: strain a second time through the sieve, washing in between.
Stir in the coconut extract and shredded sweetened coconut and mix well. Place a layer of plastic wrap directly on the surface of the pudding and chill on the counter for 1 hour.
Then pour the filling into the baked pie crust. Cover the top of the pudding again, directly on the surface. Refrigerate 2-4 hours until it’s completely cold.
Make the whipped cream:
in a chilled mixing bowl beat the whip cream until it begins to form the slightest peaks. Add the powdered sugar and vanilla and beat on high until it forms soft peaks.
Assemble the pie:
Take chilled pie out of refrigerator and top with the whipped cream. Add toasted coconut and shaved white chocolate as optional garnishes.
