Coconut Cream Pie
When I was little my family went to a restaurant and my brother and always ordered their coconut cream pie. The other day I really felt like baking something, but I didn't know what, so I decided to make my brother's favourite; a coconut cream pie. This is inspired by a recipe by Martha Stewert I stumbled upon a while ago but is tweaked to my taste preferences. This Coconut Cream Pie with a little twist is very SCRUMPTIOUS and I strongly suggest you to try this recipe out!
- 25-30 chocolate wafer cookies (the ones that look like rectangles sandwiches)
- 1/4 teaspoon sea salt
- 1/2 cup sweetened shredded coconut
- 5 tablespoons unsalted butter, melted and cool
- 1 1/4 cups sweetened shredded coconut
- 2 3/4 cups of 2% milk
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon of vanilla extract
- 1/2 teaspoon sea salt
- 1 1/2 cups whipping cream
- 1-2 tablespoons of vanilla sugar (or regular)
- 1/4 of toasted, sweetened coconut
- Preheat the oven to 325 degrees F.
- In a food processor combine cookies (you may need to break them into smaller pieces) and sea salt until it is a sand like consistency (kind of like bread crumbs).
- Next, pour butter and add the sweetened coconut into the food processor for about 2 minutes.
- Press mixture into the bottom and around the sides of a 9 inch pie dish (press down firmly and make sure it is even).
- Place dish in the oven for 18-20 minutes and set aside to cool.
Custard Coconut Filling
- In a small/medium sized saucepan, whisk together the milk, egg yolks, sugar, cornstarch, vanilla extract, and the sea salt.
- Cook over a medium-high flame (stirring constantly) until the custard thickens or for about 7 minutes.
- Pour custard into the pie crust.
- Leave to set for 3 hours (or preferably overnight), this is so the custard thickens.
- Toast coconut in oven until golden brown and store until you are ready to serve.
Cream and Topping!
- A couple hours before you are ready to serve your amazing, delicious creation add 1-2 tablespoons of vanilla sugar (depending on how sweet you like it) to the whipping cream. Whip your cream with a mixer (handheld or standing) until it creates peaks.
- (This is optional) Place whipped cream into a zip lock bag and cup the corner to create a hole to make your own piping bag. "Ice" the pie like you would a cupcake (or create your own design).
- Sprinkle on your shredded coconut from before on top of the whipped cream.