Coconut Cream Pie for a Cold Day
By Julie Ross Godar on November 29, 2010
BlogHer Original Post
So my Midwestern coworkers are going to laugh, and groan, and laugh some more at this. But it is COLD in San Francisco this week. Cold, I say! (I hear you all the way from Chicago, Denise.) But it is going to be below freezing in the BlogHer Belmont offices tomorrow night. Below freezing in the Bay Area? What the what?
Yeah, my record-breaking cold is called "a balmy winter's day" elsewhere, and I respect that. But we just aren't prepared over here. We do not have central heating. I had to salvage weather-appropriate outerwear from my camping supplies. Right now, I'm sipping hot cider and wearing a Strawberry Shortcake snow beanie while I type, and am kind of sad I didn't receive an ironic Snuggie last Christmas. It wouldn't feel ironic right now, at all.
In other words, it's perfect weather for a classic pie. Perfect for the kind of savory pie I've been making all month. But the weather is doing strange things to me. I'm craving something else. Something tropical.
So I just made a coconut cream pie.
Coconut Cream Pie
Adapted from Baking Bites
1/2 cup flour flour
1 cup white sugar + 1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups heavy cream + ½ cup heavy cream
1 1/2 cups coconut milk (shake the can)
1 1/4 cups unsweetened shredded coconut
¼ cup shredded unsweetened toasted coconut (toast for a few minutes in 350-degree oven until golden brown -- don't walk away from it)
½ tsp vanilla
1/2 tsp coconut extract
1 9-inch pie shell, baked, cooled
Combine flour, 1 cup sugar, and salt in large pan. Whisk in eggs, coconut milk, and the 1 ½ cups of cream. Turn flame to medium and whisk and whisk and whisk. After a few minutes, it should start to thicken. Remove from heat when it gets to be pudding texture, and mix in vanilla and coconut extracts and coconut shreds. Pour into pie shell and refrigerate until well chilled. When everything is thoroughly chilled (it'll take several hours), whip the last ½ cup cream with the last tablespoon of sugar until soft peaks form. Spread over pie and sprinkle with toasted coconut.
Have you seen all the pies I've blogged so far this month? I'm talking about pie every day in November at the Month of Pies archive.
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