Then the next week when I opened up my IGoogle homepage, there was a recipe for "Classic Toasted Coconut Cream Pie." I'm pretty sure it was a sign from God. So I tried out the recipe and here's what I got (or what's left of it):
Not the prettiest pie in the world, but it tasted really good. I got the recipe from Epicurious, but I made a couple of very minor tweaks. Here's my version:
Crust--Frozen one from the store. If Paula Dean says making pie crust is too much hassle and the frozen is just as good, the guilt is off my shoulders.
- 2 1/4 cup canned coconut milk (stir well)
- 2/3 cup sugar
- 4 egg yolks
- 3 tbs all purpose flour
- 2 tbs corn starch
- pinch of salt
- 2 tbs butter (room temperature)
- 1/2 tsp vanilla flavoring
- 1 cup toasted coconut
- 1 cup heavy whipping cream
- 1/4 tsp vanilla flavoring
- 2 tbs powdered sugar
- Toasted coconut for garnish
- Turn on your broiler, put the coconut on a cookie sheet and toast until light to medium brown (watch carefully, it can burn really easy) and set aside to cool.
- Heat your coconut milk in a to a very light boil in a medium sauce pan. Then take off of the heat and put a lid on the pan to retain the warmth.
- Beat the sugar and the egg yolks in a bowl with your mixer on high. Mix until pale yellow and they've roughly doubled in volume.
- Turn down mixer and add flour, cornstarch, and salt. After incorporated slowly add the warm coconut milk.
- Pour everything back into your saucepan and cook until boiling. Make sure to whisk constantly. Boil for about a minute, or until the mixture thickens.
- Remove the pan from heat, add the butter and stir until melted. Add the toasted coconut and vanilla.
- Put the mixture in a bowl and allow to cool to room temperature. Stir about every 30 minutes to keep a film from forming. After cooled, cover the surface with plastic wrap and store in the fridge. (The recipe says for at least 2 hours, but I kept mine overnight).
- Bake your pie crust according to the directions. Fill the crust and set aside.
- Beat the whipping cream and powdered sugar on high until you reach stiff peaks. Add the vanilla and incorporate.
- Top pie with whipped cream and toasted coconut (I think chocolate shavings would be really good, too).
After making whipped cream for the first time, I have to say, I don't think I'm ever buying it again. It was SO good, I could have eaten a pie of just it.
Hope you try this out and enjoy!