Friday, November 8, 2013

Family Recipe Friday - Aunt Audrey's Coconut Cream Pie

Years ago, when I was a newly wed [let's not even begin to count how long ago that was!], my Aunt Audrey sent me a recipe for coconut cream pie. It is the ONLY recipe I have ever used for this pie. It's simply that good. I do sometimes substitute graham cracker crust for regular pie crust, to just add another notch of flavor to the dish. I do recommend that you use the coconut milk, rather than whole milk or half and half. Don't skimp! The coconut milk makes all the difference in the world to this recipe. Without it, the recipe is good. But with it? It's out of this world!!!
  • 1 pie crust
  • For the Toasted Coconut Topping
  • ½ cup flaked, sweetened coconut
  • For the Coconut Custard
  • 1½ cups coconut milk
  • 1½ cups half-and-half
  • 5 egg yolks
  • ¾ cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 1½ cups flaked, sweetened coconut
  • 1½ teaspoons vanilla
  • For the Whipped Topping
  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla

  1. Prepare pie crust or use a ready made one.
  2. For the Toasted Coconut Topping
  3. Spread coconut evenly on a rimmed baking sheet. Place into 350ยบ F oven for 8-10 minutes until coconut has just begun to turn brown.
  4. Set aside to cool.
  5. For the Coconut Custard
  6. Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
  7. Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
  8. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
  9. Remove from heat and add butter, coconut, vanilla and salt.
  10. Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
  11. For the Whipped Topping
  12. Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.
  13. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
  14. When ready to serve, top with toasted coconut.

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