Saturday, May 8, 2010

Marie Callender's Made Me Do It

So a couple of weeks ago, we had to drive to the north side of town three times in one week.  Every time we passed by Marie Callender's restaurant the sign would blink "Coconut Cream Pie." I'm usually all about chocolate, but when you add coconut to the mix, I really can't resist. 

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
Whipped cream:
  • 1 cup heavy whipping cream
  • 1/4 tsp vanilla flavoring
  • 2 tbs powdered sugar
  • Toasted coconut for garnish
Putting it together:
  1. 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.
  2. 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.
  3. 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.
  4. Turn down mixer and add flour, cornstarch, and salt.  After incorporated slowly add the warm coconut milk.
  5. 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.
  6. Remove the pan from heat, add the butter and stir until melted.  Add the toasted coconut and vanilla.
  7. 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).
  8. Bake your pie crust according to the directions.  Fill the crust and set aside.
  9. Beat the whipping cream and powdered sugar on high until you reach stiff peaks.  Add the vanilla and incorporate.
  10. 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!