Coconut Cream Pie

coconutcreampie

Coconut cream pie holds a special place in my heart. I think it was the summer of 1991, I was unemployed and not too happy with my station in life. My mother included me on a trip to Oklahoma, which is one of my favorite places to visit.

On this trip we took a side adventure to see the country and places of her childhood. We drove on long majestic roads with old long-abandoned barns, cruised through towns that have been obliterated by the arrival of Walmart, and stopped at cute little family restaurants along the way.

Somehow we decided to share a slice of coconut cream pie as dessert at many of our stops. The only requirement was that the pie had to be made from scratch. We had our share of slices. Some were great, some were good, a few needed help, but it is the memory of that trip that makes me only want to share a slice coconut cream pie with my mom. So make this great pie and share it with people you love. Enjoy!

[print_link]

Coconut Cream Pie

For the filling

2 cups whole milk
1/2 cup sugar
6 egg yolks
1/3 cup sifted corn starch
Pinch of salt
2 teaspoons vanilla extract
3 tablespoons unsalted butter cut into chunks
1 cup shredded coconut, lightly toasted
Your favorite pie shell-baked blind

Topping

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Toasted coconut for decorating

To get started, in a heavy-bottomed saucepan, bring the milk to a slight boil, making sure not to scald. In a separate bowl combine the sugar, yolks, cornstarch and salt.

Whisk until all ingredients are combined.

Now we are going to temper the sugar egg mixture. This is warming the yolks so that they won’t curdle and turn your beautiful custard into scrambled eggs. So, whisking the egg mixture, slowly add about 1/2 cup of the hot milk mixture. Still whisking, add the remaining milk. Transfer the mixture back into the saucepan and over medium heat whisk continuously until mixture begins to thicken and bubble.

Remove from heat. Whisk in vanilla and butter. Stir until everything is incorporated and the custard is smooth and shiny.

Stir in coconut. Place a piece of plastic wrap directly on top of the custard to prevent a skin from forming. Refrigerate until cool.

For the topping

Using a stand mixer or the power of your arm, whisk the cream until it holds a medium to stiff peak. Add sugar and vanilla.

To assemble the pie

Pour custard into pre-baked crust. Spoon whipped cream over custard. Sprinkle toasted coconut for decoration.

Enjoy!

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 10 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com

Andrea Charroin
Andrea Charroin is a trained baker and pastry chef. She worked in San Francisco before she, her husband, Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie.
Comment Policy: We welcome your comments, with some caveats: Please keep your comments positive and civilized. If your comment is critical, please make it constructive. If your comment is rude, we will delete it. If you are constantly negative or a general pest, troll, or hater, we will ban you from the site forever. The definition of terms is left solely up to us. Comments are disabled on articles older than 90 days. Thank you. Carry on.

7 Responses

  1. LOVES TO EAT says:

    Thank you for this delicious sounding recipe, I am anxious to give it a try!

    I also viewed your little blog about the apricot tart and it sounds fantastic and so simple. I am thinking of all the summer fruits that would work as well as the apricots. Yum!

    You are the best for sharing your fine recipes with us Andrea. Bless you!

  2. Mom says:

    Andrea I never ever look at a piece of coconut creme pie that I don't think of that wonderful trip with shared with Aunt Linda. On my recent roadtrip I came sooo close to ordering a piece of HOMEMADE coconut creme at the lake for breakfast. Now I regret my decision to pass…..will try this soon. Thanks for the wonderful memories.

  3. scalder says:

    Oh, goodness. One of my favorites. I love your recipes, lady.

  4. Aunt Linda says:

    I remember that trip too…what a fun time! I also prefer the whipped cream instead of meringue…cool!

  5. Jenny says:

    The whole milk, heavy cream, butter & coconut make this recipe eligible for big events only. Any everyday alternatives, (with tofu, perhaps)? I'm such a kill-joy!

    • Andrea says:

      Okay Jenny, here is a vegan alternative to my coconut cream pie. I can not vouch for this recipe. I found it on a website called delicious tv. Finding a recipe for vegan delights on a site dedicated to television struck me as funny for some reason.
      Let us know how you like the tofu version. 🙂

  6. Oh, this looks so good, Andrea. I love cream pies.

Leave a Reply

Your email address will not be published. Required fields are marked *