… Feels like another lifetime ago. And I’ll leave it at that. I’ve been on pie hiatus, as our family grew (we are definitely now those people with three cats) and a dear friend from high school actually asked me to make cupcakes for her upcoming wedding. Being the sap I am, I agreed…and have since baked/ingested who knows how many cupcakes since she asked.
However, before the flour hit the fan, I actually did make an exceptional coconut cream pie from America’s Test Kitchen for the June pie of the month. It is SUPER easy and all kinds of delicious, particularly for summer. So, you need:
A graham cracker crust (no, don’t buy it):
- 8 graham crackers, broken into 1 inch pieces
- 5 tbsp unsalted butter (melted, cooled)
- 3 tbsp sugar
Make sure you have an oven rack in the middle of the oven and crank it to 325°. Pulse the crackers to fine crumbs in a food processor, then sprinkle the butter and sugar over and pulse to combine.
Spread in a 9 inch pie pan and use a flat measuring cup to press crumbs into a smooth layer on the bottom and sides of plate. Bake until just starting to brown, 13 minutes. Let cool completely.
For the filling:
- 14 oz can of coconut milk (full fat, please)
- 1 cup whole milk
- 1/2 cup shredded unsweetened coconut
- 2/3 cup sugar
- 1/4 tsp salt
- 5 egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter, cut into 2 pieces
- 1 1/2 tsp vanilla
Bring coconut milk, whole milk, coconut, 1/3 cup sugar, and salt to a simmer over medium-high, stirring every so often. As it starts to bubble, whisk together the other 1/3 cup sugar, egg yolks, and cornstarch. Slowly whisk 1 cup of the simmering milk into this new mixture (remember the meaning of tempering?), then slowly mix the tempered yolks into the rest of the simmering milk. Turn the heat down to medium and whisk “vigorously”until thickened and bubbles start to roll on the top (this goes quickly, about 30 seconds).
Take the custard off the heat and whisk in the butter and vanilla. Cool for about 5 minutes, until the filling is just slightly warm. Stir often to help the process and prevent that weird skin from developing on top. Pour into the cooled crust, lay a sheet of plastic wrap on top (lightly press to the top to prevent said skin again) and pop it into the fridge until totally set and well chilled, about 4 hours.
Meanwhile, you may as well make some whipped cream for the topping. Whip 1 1/2 cups cold heavy cream, 1 1/2 tbsp sugar, 1 1/2 tsp dark rum (you don’t have to, but do try it…), and 1/2 tsp vanilla on medium-high until frothy. Bump it up to high and go until you have soft peaks. Spread as you desire over the chilled pie and sprinkle with a tablespoon of shredded (unsweetened and toasted) coconut.
I went the majority of my life thinking coconut was terrible. I don’t remember the recipe that enlightened me, but I’m grateful for it. This pie is a real treat, the definition of comfort food. Super easy, hits the spot. Not overwhelming with weird coconut, just rich and delicious. Put it on your list, and try not to eat it in one sitting.
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