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pudding pie

Coconut Cream Pie- SRC

March 25, 2013

Coconut Cream Pie_SRC

It’s Secret Recipe Club time again!!

As usual I told Price to check out the blog and to pick out the recipe that I should make for this month. I only specified that I didn’t want to make a cake or cookies. So Price headed over to My Beautiful Disasters and checked out the recipes that Casey has made. He picked out the Coconut Cream Pie as I’ve been saying that I want to try to make more pies.

Coconut Cream Pie_01 Coconut Cream Pie_02

Coconut Cream Pie_03 Coconut Cream Pie_04

We loved this pie. It was so easy to make and tasted so good. Casey remarked that when she made it that it didn’t set up well. I didn’t have trouble setting it up but I did recently cook a chocolate pudding pie so I figured I would make sure I get it thick enough while cooking it instead of having it set up while chilling, just like when I that one. It just took some time and patience to stand there and stir constantly but it totally was worth it.

Coconut Cream Pie_05 Coconut Cream Pie_06

Coconut Cream Pie_07 Coconut Cream Pie_08

I’m so glad that Price picked this recipe from Casey’s blog. It was a fantastic recipe to make for SRC. I only wish I had planned enough in advance (when will I learn?!?!) to make her homemade pie crusts. I just grabbed a 9″ pie crust from the grocery store and baked it according to its instructions and let it cool completely. Simple. The only thing I did different was that I used the coconut extract instead of the vanilla extract in the whipped cream. I just wanted it to scream coconut!

If you love coconut then you’ll love this coconut cream pie!

Coconut Cream Pie

Makes 12 slices

Ingredients

1 pre-baked 9-inch pie shell

Coconut Cream Pie Filling

  • 4 egg yolks
  • 2 cups milk
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup shredded sweetened coconut
  • 2 tablespoon butter
  • 1 teaspoon coconut extract

Whipped Cream

  • 1 cup whipping cream, whipped
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract

Coconut Topping

  • 1/2 cup of shredded sweetened coconut

Process

  1. Use either a purchased pie crust or a homemade one. Pre-bake according to instructions/recipe, allow to cool completely.
  2. Preheat the oven to 350. On a rimmed baking sheet, spread out the 1/2 cup of the shredded coconut. Toast for 5 minutes, or until golden brown. Let cool.
  3. To make the filling, combine the yolks, milk, sugar, cornstarch, and salt in a heavy bottomed saucepan; mix well. While continuelly stiring, cook slowly over medium low heat until the mixture bubbles and begins to thicken. Reduce to low and stir in the coconut and butter. Continue to cook and stir until very thick, approximately another 5 minutes. Remove from the heat and stir in the coconut extract.
  4. Cool the filling approximately 10-15 minutes prior to pouring into the pie shell.
  5. Whip the whipping cream over medium speed. Once it begins to thicken, add in the powdered sugar and extracts.
  6. Evenly spread the whipped cream over the cooled pie. Sprinkle the toasted coconut over the whipped cream. Serve chilled.

_____________________

Secret Recipe Club

Check out the rest of the reveal day posts!



 Check out my previous Secret Recipe Club Posts

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Filed Under: Pies and Tarts, Recipes Tagged With: coconut, coconut cream pie, coconut extract, My Beautiful Disasters Blog, pie, pie crust, pudding pie, Secret Recipe Club, shredded coconut, SRC

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