Coconut Cream Pie

Coconut Cream Pie

Forget the diner and make your own delicious Coconut Cream Pie.  It will be much better than the diner’s…trust me!

INGREDIENTS

Crust:

6 Ounces Animal Crackers

2 Tablespoons Unsweetened Shredded Coconut

1 Tablespoon Raw Sugar

5 Tablespoons Melted & Cooled Unsalted Butter

Filling:

1 Cup Whole Milk

14 Ounces Coconut Milk

1/2 Cup Unsweetened Shredded Coconut

1/2 Cup Plus 1 Tablespoon Sugar

3/8 Teaspoon Salt

5 Large Egg Yolks

1/4Cup Cornstarch

2 Tablespoons Unsalted Butter (Cut Into 2 Pieces)

1 1/2 Teaspoons Vanilla Extract

Whipped Cream:

1 1/2 Cups Cold Heavy Whipping Cream

2 Tablespoons Sugar

1/2 Teaspoon Vanilla Extract

1 Tablespoon Toasted Unsweetened Shredded Coconut

Move your oven rack to the lower middle and preheat to 325° F.  In a blender or food processor combine the animal crackers, coconut and sugar.  Pulse for about 20 seconds until the crumbs are almost powdery.  Pour the crumbs into a medium size bowl and add the butter.  Stir until the crumbs are evenly moistened.  Pour the moistened crumbs into a 9 inch pie plate.  Using the bottom of a drinking glass press the crumbs evenly into the bottom and up the sides of the pie plate.  Bake for 15 minutes until medium brown.  Remove from the oven and cool for 30 minutes on a wire rack. 

While the crust is cooling make the filling.  In a medium saucepan bring the coconut milk, while milk, shredded coconut, 1/2 cup sugar and salt to a simmer over a medium high heat.  Stir occasionally to make sure that the sugar dissolves.  In a medium size bowl whisk together the egg yolks, cornstarch and 1 tablespoon of sugar until well mixed.  Gradually pour about 1 cup of the hot milk mixture over the egg yolk mixture.  Whisk constantly and whisk well to combine.  Slowly add the remaining milk mixture to the yolk mixture in 4 additions.  Make sure to whisk constantly.  You don’t want to end up with scrambled eggs!  Return the mixture back to the saucepan and cook until thickened and the mixture reached a boil.  Whisk constantly for 1 minute.  The filling must boil in order to fully thicken.  Turn off the heat and whisk in the butter and vanilla until the butter is fully melted.  Give a stir and then pour the hot filling into the cooled pie shell.  Smooth the surface with a spatula.  Press plastic wrap directly against the surface of the filling and refrigerate for 4 hours until firm.  You may refrigerate up to 12 hours. 

Just before serving you want to make the whipped cream.  Beat the cream, sugar and vanilla with an electric mixer for 2 minutes until soft peaks form. Top the pie with the whipped cream.  To toast the coconut take a small dry skillet and toast 1 tablespoon of the unsweetened shredded coconut until it turns a golden brown.  Sprinkle the whipped cream with the toasted coconut.  Cut the pie into wedges and serve.  Makes one 9 inch pie – Serves 8