Coconut Custard Pie with Coconut Whipped Cream

Coconut custard pie was a standard on our Thanksgiving table when I was growing up. It was store bought and we thought it was fine. When I married and moved away I lived in places where you could not buy coconut custard pie so I had to learn to make my own. This recipe is my favorite pie and now I could never eat a store-bought version.

This recipe is adapted from Cook’s Illustrated. I change the recipe slightly almost every year. Here is the latest version. I used Mr. C’s coconut creme pure cane mix for this (the kind used to make piña colada’s, not the first pressing of coconut milk also called coconut cream.) It makes the pie quite sweet. I also used it to flavor the whipped cream.

This can easily be turned into a dairy-free pie by substituting almond milk for the whole milk and coconut milk for the heavy cream. You may need a little extra cornstarch as well.

Use whatever 9-inch pie crust recipe you like. Pre-bake your crust for 10 minutes at 375 degrees before adding your filling. There will be extra filling. I usually will fill 2 ramekins with the extra filling and bake them along with the pie as coconut custard pudding.

Coconut Custard Pie with Coconut Whipped Cream
Pie Filling
1-1/2 c. milk
1 c. heavy cream
1/2 c. coconut creme mix or cream of coconut (Coco Lopez brand)
2 Tbsp. cornstarch
4 large eggs
2/3 c. sugar
1/2 tsp. vanilla plus 2 drops coconut extract
1/8 tsp. kosher salt
1 c. finely shredded unsweetened coconut
1 (9-inch) pre-baked pie crust

Coconut Whipped Cream
3/4 c. heavy cream
3 Tbsp. powdered sugar
1 Tbsp. coconut creme mix

Preheat oven to 375 degrees. In a 2 quart saucepan combine milk, heavy cream and coconut creme mix. Remove 1/4 c. milk mixture and stir the cornstarch into it. Set aside. Bring the milk mixture to a simmer. While the milk mixture is warming, combine in a bowl the eggs, sugar, vanilla, coconut extract and salt. Add cornstarch to the simmering milk. Stir to incorporate. Gently whisk hot milk mixture into the eggs. Stir in the coconut. Return to the saucepan and heat 5 minutes until filling is slightly thickened. Pour into pre-baked pie crust. Bake for 40-50 minutes until filling is set. Chill until cold before serving. I like to chill it overnight. Make the coconut whipped cream just before serving. Combine whipped cream ingredients in a mixer and beat until soft peaks form. Place a dollop of coconut whipped cream on each slice of pie then serve. Serves 8.

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This entry was posted in Desserts, Pies, Thanksgiving. Bookmark the permalink.

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