Monday, 29 November 2010
Coconut Cream Pie
Firstly Im sorry there is no Family Home Evening this week. It is my 7yr olds School Christmas pagent this evening, early I know tell me about it. So that is what we are doing for our FHE tonight. So there wont be a lesson. But There will definitely be dessert! I made our favorite Coconut Cream Pie for dessert tonight and thought I would share the recipe with you.
Best Ever Coconut Cream Pie:
3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked, unsweetened coconut
2 teaspoons vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell, recipe follows
1/3 cup toasted coconut
Whipped Cream for Garnish
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.
In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
To serve, top with toasted coconut and a dollop of whipped cream.