true, coconut cream pie doesn't fit into my plan to fill in the alphabetical gaps in the recipes list, but it is what I made Saturday night, and it absolutely deserves to be shared. The great thing about this pie is that it is as wonderful for summer eating as it is for winter. Granted, you're standing over a hot stove with the oven on for about a half hour which is no fun in the middle of the summer, but a chilled cream pie is fabulous in hot weather. and, that time over the stove is a boon during colder times.
I also feel better about this pie re: the whole seasonal, local food business. I do try to eat locally and seasonally {do you have a neighbor who raises & butchers cows, pigs, and has now decided to buy a lamb or two upon your suggestion? He also grows corn on our land, allowing me to actually say, "I think I'll take a short walk and pick some corn to go with supper tonight."}, but we live in a global world. I have good friends who live on the other side of the country, two states over, and even in the Yukon, Abu Dhabi, and New Delhi. If someone is going to grow strawberries in what is my dead of winter, and those strawberries show up in my supermarket for less than two dollars a pound, I call myself a fool for not buying them. I'm still going to go spend June mornings picking strawberries at the farm down the road, though.
However, this pie does not require fresh coconut but shredded, sweetened coconut. I'm not actually sure what fresh would do to the pudding filling other than possibly keeping it from setting properly. It is a good thing, too, because I'm not likely to have any seasonal, local coconuts here in the wilds of Pennsylvania. Somehow, coconut that arrives already processed and in plastic makes me feel better about not eating locally. I make no sense sometimes...which is why the following directions might be confusing. Drop a line to ask any questions anytime at vmrvictoria@yahoo.com, in the comments, or over @VMRvictoria on Twitter.
Coconut Cream Pie
1/2 Basic Pie Crust {as a cream pie with meringue, you need only the bottom crust}
Coconut Cream:
2/3 cup sugar
5 tablespoons cornstarch
4 cups whole milk (or 3 and 1/2 half cups whole milk & 1/2 cup half&half or heavy cream)
1 teaspoon coconut flavor (optional but tastier)
vanilla
5 egg yolks, lightly beaten
1 tablespoon butter
1/3 to 1/2 cup shredded, sweetened coconut
Meringue:
5 egg whites
1 teaspoon cream of tartar
1 tablespoon cold water
1/3 cup or less sugar
make the pie crust, place in a glass pie pan, prick liberally with a fork & bake at 375 degrees for about 20 minutes, or until golden brown. Remove from the oven, without turning said oven off.
Meanwhile, make the filling.
Place the cornstarch, sugar, and salt in a large saucepan, then add the milk, vanilla, and coconut flavor. Stir, then heat over medium heat, stirring, until the mixture thickens. Allow to come to a simmer/gentle boil & continue stirring for one minute. Remove from the heat, and add the egg yolks.
To be certain they do not curdle (no one wants scrambled eggs in pudding), add a large spoonful of the hot mix to the eggs. {I like to mix my milk & cornstarch, set aside, then separate the eggs into the large four cup measuring cup or a large bowl to facilitate this step. Make sure to save your egg whites in a separate large bowl for the meringue. Put them in the refrigerator to keep cool while you make the pudding} Mix the spoonful of hot milk with the egg yolks, then add another spoonful of the hot mixture, stir, and repeat with a third of the hot mixture that is left. You can then add the eggs back to the hot mix in the saucepan. Mix well, then return to medium heat, and bring back to a gentle boil, stirring, for another minute.
Finally, remove the thickened mixture form the heat and stir in the coconut and butter. Reserve about a tablespoon of coconut for garnish on top of the meringue.
By the time your pudding is complete the pie crust should also be done, though the timing may not be perfect. If it is, pour the pudding into the pie crust and set to the side while you make the meringue. If not, make the meringue while you wait for the crust to finish and set the pudding to the side.
For the meringue, remove the egg whites from the fridge, add the cream of tartar and water, and begin to beat with an electric mixer. Beat for a minute or two on a low to medium speed, then add half the sugar. Beat a minute or two more, then add the rest of the sugar. Don't be afraid to taste test the eggs to know if you need more sugar or to stop adding sugar. Continue beating on medium speed for a minute or so, increasing the speed to the highest setting you have until the egg whites turn into a moundable foam. This could take as little as five minutes or as many at ten or twelve.
Once you have firm peaks, use a spatula to gently layer the meringue over the pudding in the pie crust. Finally, gently tap & pull away from the meringue to have aesthetically pleasing nooks and crannies. Sprinkle the reserved coconut over top and put back in the oven for five minutes, until the meringue has lightly browned.
Allow to cool on the counter for an hour or so, then keep in the refrigerator.
"Be well. Do good work. Keep in touch." - Garrison Keillor
I also feel better about this pie re: the whole seasonal, local food business. I do try to eat locally and seasonally {do you have a neighbor who raises & butchers cows, pigs, and has now decided to buy a lamb or two upon your suggestion? He also grows corn on our land, allowing me to actually say, "I think I'll take a short walk and pick some corn to go with supper tonight."}, but we live in a global world. I have good friends who live on the other side of the country, two states over, and even in the Yukon, Abu Dhabi, and New Delhi. If someone is going to grow strawberries in what is my dead of winter, and those strawberries show up in my supermarket for less than two dollars a pound, I call myself a fool for not buying them. I'm still going to go spend June mornings picking strawberries at the farm down the road, though.
However, this pie does not require fresh coconut but shredded, sweetened coconut. I'm not actually sure what fresh would do to the pudding filling other than possibly keeping it from setting properly. It is a good thing, too, because I'm not likely to have any seasonal, local coconuts here in the wilds of Pennsylvania. Somehow, coconut that arrives already processed and in plastic makes me feel better about not eating locally. I make no sense sometimes...which is why the following directions might be confusing. Drop a line to ask any questions anytime at vmrvictoria@yahoo.com, in the comments, or over @VMRvictoria on Twitter.
1/2 Basic Pie Crust {as a cream pie with meringue, you need only the bottom crust}
Coconut Cream:
2/3 cup sugar
5 tablespoons cornstarch
4 cups whole milk (or 3 and 1/2 half cups whole milk & 1/2 cup half&half or heavy cream)
1 teaspoon coconut flavor (optional but tastier)
vanilla
5 egg yolks, lightly beaten
1 tablespoon butter
1/3 to 1/2 cup shredded, sweetened coconut
Meringue:
5 egg whites
1 teaspoon cream of tartar
1 tablespoon cold water
1/3 cup or less sugar
make the pie crust, place in a glass pie pan, prick liberally with a fork & bake at 375 degrees for about 20 minutes, or until golden brown. Remove from the oven, without turning said oven off.
Meanwhile, make the filling.
Place the cornstarch, sugar, and salt in a large saucepan, then add the milk, vanilla, and coconut flavor. Stir, then heat over medium heat, stirring, until the mixture thickens. Allow to come to a simmer/gentle boil & continue stirring for one minute. Remove from the heat, and add the egg yolks.
To be certain they do not curdle (no one wants scrambled eggs in pudding), add a large spoonful of the hot mix to the eggs. {I like to mix my milk & cornstarch, set aside, then separate the eggs into the large four cup measuring cup or a large bowl to facilitate this step. Make sure to save your egg whites in a separate large bowl for the meringue. Put them in the refrigerator to keep cool while you make the pudding} Mix the spoonful of hot milk with the egg yolks, then add another spoonful of the hot mixture, stir, and repeat with a third of the hot mixture that is left. You can then add the eggs back to the hot mix in the saucepan. Mix well, then return to medium heat, and bring back to a gentle boil, stirring, for another minute.
Finally, remove the thickened mixture form the heat and stir in the coconut and butter. Reserve about a tablespoon of coconut for garnish on top of the meringue.
By the time your pudding is complete the pie crust should also be done, though the timing may not be perfect. If it is, pour the pudding into the pie crust and set to the side while you make the meringue. If not, make the meringue while you wait for the crust to finish and set the pudding to the side.
For the meringue, remove the egg whites from the fridge, add the cream of tartar and water, and begin to beat with an electric mixer. Beat for a minute or two on a low to medium speed, then add half the sugar. Beat a minute or two more, then add the rest of the sugar. Don't be afraid to taste test the eggs to know if you need more sugar or to stop adding sugar. Continue beating on medium speed for a minute or so, increasing the speed to the highest setting you have until the egg whites turn into a moundable foam. This could take as little as five minutes or as many at ten or twelve.
Once you have firm peaks, use a spatula to gently layer the meringue over the pudding in the pie crust. Finally, gently tap & pull away from the meringue to have aesthetically pleasing nooks and crannies. Sprinkle the reserved coconut over top and put back in the oven for five minutes, until the meringue has lightly browned.
Allow to cool on the counter for an hour or so, then keep in the refrigerator.
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