Tuesday, April 17, 2012

Coconut Cream Pie


It was definitely time to make a treat at my house this week. Waiting to do our taxes until the very last minute was just the tip of the iceberg. I won't bore you with any details since everyone has a stressful week once in a while, but let's just say it was the kind of week that had to result in a cream pie of sorts.

Now, I'm a pretty big cream pie fan. I like them all--chocolate, banana, butterscotch---mmmm...could be my favorite dessert (next to something with berries). But there is a special place in my stomach for a nice Coconut Cream Pie...and I like it best with real whipped cream on top and a graham cracker crust. Here is my rendition:

Coconut Cream Pie 
Printable Recipe


Crust:
1 sleeve (18) graham crackers
1/4 cup chopped pecans
1/4 cup sugar
1 teaspoon cinnamon
6 tablespoons butter, melted

Filling:
1/2 cup flour or 1/4 cup cornstarch
1 cup sugar
3 cups milk or coconut milk
4 egg yolks, slightly beaten
2 tablespoons butter
1 1/2 teaspoons vanilla (add a tablespoon of bourbon, if preferred)
1 cup coconut

Topping:
1 tablespoon coconut
1 cup whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla


Preheat oven to 350 ° F.
Place graham crackers and pecans in blender or food processor and pulse chop until mixture is fine. Stir in sugar and cinnamon. Add melted butter and mix until incorporated.


The pecans and cinnamon add a little flavor to the crust. Swap out coconut oil for the butter, if you prefer.

Press graham cracker mixture into a 9" pie plate. Bake in preheated oven for 6-9 minutes, or until edges turn golden. Allow crust to cool completely.

In medium saucepan, whisk together the flour or cornstarch and the sugar. Slowly add the milk, whisking constantly to avoid lumps. Heat over medium heat until mixture starts to thicken and bubble. Beat 1 cup of the pudding into the egg yolks and then add the yolks to the pudding in the pan. Continue to cook for an additional 1 to 2 minutes. Remove from heat and stir in butter, vanilla, and coconut. Pour coconut pudding into the cooled crust, place plastic wrap on top of the pudding and chill for several hours.

I had no bourbon or coconut rum in the house, so I used Butterscotch Schnapps to flavor the custard. Holy Yum! 

Place one tablespoon coconut on a non-stick piece of foil and put in toaster oven. Bake at 350 degrees for 1-2 minutes or until golden brown (watch carefully--it can burn quickly). Set aside.


Whip whipping cream with powdered sugar and vanilla. Top the chilled pie with the whipping cream and sprinkle with the toasted coconut.



Awww...go ahead. Make one for your mother. Better yet, make one for yourself and share with your mother. Isn't Mother's Day coming up?


7 comments:

  1. Oh this looks so good. I haven't had a coconut cream pie in years with a graham cracker crust. I'm going to have to learn to make graham crackers because they don't exist in Australia. I grew up with them though!

    I love your pie!

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  2. This is my first opportunity to visit this website. I found some interesting things and I will apply to the development of my blog. Thanks for sharing useful information.

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  3. Holy yum is right!

    Beautiful! And I can't wait to try out the graham cracker crust with the coconut!

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  4. Coconut cream is one of my favors. And yes whipped cream on top Ia the best!

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  5. Holy yum, yes indeed! I adore coconut cream pie...one of my favorites! Love that crust...

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  6. Hand's down, my favorite kind of pie. I want some!!!

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  7. I made this wonderful recipe using a pre-made chocolate graham cracker crust. If there was any way to improve on perfection, this was it!

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