Coconut Cream Pie
My grandmother is the pie queen... I figured I better start learning to make them myself so I can carry on the tradition! Here's my first recipe for a homemade southern pie!
Ingredients:
Crust:
I just use a store bought frozen deep dish pie crust.
Filling:
1 lg can of evaporated milk about 2 cups
1/2 cup of half and half
1/4 cup of corn starch
1 egg beaten
1 cup sugar
1 cup of coconut
1 tsp vanilla
1/4 tsp salt
Cream:
1 pint of whipping cream
2 tbs powdered sugar
1 tsp vanilla
1/2 cup toasted coconut
Bake the pie crust according to the directions on the package. Usually 350 degrees for 8 minutes.
In a medium saucepan combine milks, salt, cornstarch, and sugar. Bring to a gentle boil over medium heat. Temper the egg by adding a small amount to the bowl where your beaten egg is... stir it well to warm the egg up. Pour the egg mixture back into the pot and cook until it starts to thicken, usually about 2 minutes. As soon as it starts to get the consistancy of yogurt, remove it from the heat and stir in the vanilla and coconut. It will continue to thicken as it cools. Pour it into the pie crust, cover with saran wrap and refridgerate until cold.
To make the cream... beat the whipping cream in a cold mixing bowl until stiff peaks form. Slowly stir in the sugar and vanilla. Beat a few seconds more and stir in the toasted coconut. Top the chilled pie with the cream and enjoy!
Ingredients:
Crust:
I just use a store bought frozen deep dish pie crust.
Filling:
1 lg can of evaporated milk about 2 cups
1/2 cup of half and half
1/4 cup of corn starch
1 egg beaten
1 cup sugar
1 cup of coconut
1 tsp vanilla
1/4 tsp salt
Cream:
1 pint of whipping cream
2 tbs powdered sugar
1 tsp vanilla
1/2 cup toasted coconut
Bake the pie crust according to the directions on the package. Usually 350 degrees for 8 minutes.
In a medium saucepan combine milks, salt, cornstarch, and sugar. Bring to a gentle boil over medium heat. Temper the egg by adding a small amount to the bowl where your beaten egg is... stir it well to warm the egg up. Pour the egg mixture back into the pot and cook until it starts to thicken, usually about 2 minutes. As soon as it starts to get the consistancy of yogurt, remove it from the heat and stir in the vanilla and coconut. It will continue to thicken as it cools. Pour it into the pie crust, cover with saran wrap and refridgerate until cold.
To make the cream... beat the whipping cream in a cold mixing bowl until stiff peaks form. Slowly stir in the sugar and vanilla. Beat a few seconds more and stir in the toasted coconut. Top the chilled pie with the cream and enjoy!