When a dear friend, Darlene, said she loved Coconut Cream Pie, I thought I’d love to try and make one. She’s trying to put on some weight and I was happy to help! After researching Coconut Cream Pie, I found a recipe that used to be served in Bullock’s Wilshire down in Los Angeles. After I made it, it turned out and received rave reviews so I thought I’d share it with you all. Even my husband, Scott (who doesn’t particularly care for Coconut Cream Pie), gave it two thumbs up! This recipe is a bit time consuming and if I were to make it again, I would likely use a store bought pie crust and make the rest from scratch.
1 1/4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup shortening, chilled, cut into pieces (I used Crisco)
1/3 cup chilled unsalted butter, cut into pieces
2 – 5 tablespoons ice water
Preheat oven to 350 degrees. Sift flour, sugar, and salt together. Using a food processor or pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form. Slowly add the water until the dough just comes together. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least one hour. Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 9-inch pie pan. Using a fork, poke several holes along the base of the crust. Finish the rim of the crust to your liking and chill until firm, 30 minutes. Line with parchment paper and pie weights. Bake until the edges are pale golden and the crust will hold its shape, 25-30 minutes. Carefully remove the parchment and weights and bake until the crust is dry and pale golden, 5-10 more minutes. Remove from oven and cool.
1 cup evaporated milk
1 cup heavy cream
1/2 cup sugar
6 egg yolks
1 tablespoon cornstarch
1 tablespoon softened unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon coconut extract
3 tablespoons cream of coconut
Decrease oven temperature to 325 degrees. Pour evaporated milk, cream and sugar into a saucepan. Over medium heat, bring to a boil, then immediately remove from heat. Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy. Add cornstarch and butter; continue beating until they are fully incorporated. Add vanilla, coconut extract and cream of coconut. Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture. Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly, until the custard has thickened to the consistency of a runny yogurt. Pour coconut filling into the baked pie shell and bake until the edges are barely puffed and the center wobbles like Jell-o when you give the pan a shuffle, about 20 minutes. Remove from oven and allow the pie to cool completely, 2-3 hours.
1 cup sweetened, shredded coconut or unsweetened coconut flakes (I used unsweetened)
2 cups heavy cream
4 tablespoons sugar
1 teaspoon vanilla extract
Place coconut on baking sheet and toast until light brown, about 7 minutes. Whip cream, sugar and vanilla to stiff peaks
Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve.
Credit: New York Times