Still trying to catch y’all up on everything I cooked for Father’s Day! We celebrated my father-in-law, Bruce, on Saturday, and for that celebration I made the mojitos and the cowboy caviar. Sunday morning, we got up, I threw a few things together (including this pie), and we hit the road for Bristol. Before we had lupper (a lunch and supper hybrid), we spent some quality time relaxing under the gazebo and picking blueberries. It was a much needed low-key afternoon on the Bristol “farm.” More on those blueberries later in the week! ;)
Anyway, coconut creme pie is probably my Daddy’s favorite pie. He doesn’t get it very often, so I thought I’d treat him to one for Father’s Day. I actually didn’t find many recipes out there on the internetz… but the one I did find was AMAZING. I used this recipe, almost exactly as written, from Sweet Pea’s Kitchen. It was so good, it really didn’t need much tweaking! I did alter the salt amount, and used sweetened shredded coconut (rather than unsweetened), but other than that and a couple other minor tweaks, it’s basically the same.
Let’s get down to it, shall we?
Coconut Creme Pie (just barely tweaked from Sweet Pea’s Kitchen)
for the crust:
– 3 boxes of Animal Crackers
– 2 tablespoons sweetened shredded coconut
– 1 tablespoon sugar
– 4 tablespoons unsalted butter, melted and cooled
for the filling:
– 1 can (14 oz) whole fat coconut milk
– 1 cup whole milk
– 1/2 cup sweetened shredded coconut
– 1/2 plus 1 tablespoon sugar, divided
– 1/4 teaspoon salt
– 5 large egg yolks
– 1/4 cup cornstarch
– 2 tablespoons unsalted butter, cut into two pieces
– 1 teaspoon vanilla extract
for the whipped cream and garnish:
– 1 1/2 cups heavy cold cream
– 2 tablespoons sugar
– 1/2 teaspoon vanilla extract
– 1 tablespoon sweetened shredded coconut, toasted in a small dry skillet until golden brown
Preheat oven to 325 degrees.
In the bowl of a food processor (blade attachment), pulse animal crackers, coconut, and sugar into fine crumbs, then process until powdery. Transfer crumbs to a bowl and add melted butter. Stir until crumbs are evenly moistened and the mixture looks like wet sand. Transfer the mixture to a greased 9-inch pie plate and press the mixture evenly into the bottom and up the sides of the plate. I like to use the back of my hand and wrist to press the crust up the sides without getting it too thick in the corners (see above). Does that make sense? It was really hard to take a picture of it alone, by the way. Anyway, I hate it when the corner of a pie crust is too thick.
Bake the crust until fragrant and medium brown – about 15 minutes, rotating the pie shell halfway through. Set on wire rack and cool completely.
In a medium sauce pan over medium heat, bring the coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and the salt to a simmer, stirring often.
In a medium bowl, whisk together yolks, cornstarch, and remaining 1 tablespoon of sugar until thoroughly combined. Whisking constantly, slowly pour 1 cup of the hot milk mixture into the yolks. Whisk well to combine, which will temper the yolks. Whisking constantly, add the remaining milk mixture to the yolk mixture in 3 or 4 additions. Once combined, add it back to the sauce pan and cook until thickened and the mixture reaches a boil, while whisking constantly. Boil for about 1 minute, until the mixture is completely thickened. Remove from heat and whisk in the butter and vanilla until the butter is fully incorporated.
Pour the hot filling into cooled pie shell and smooth the surface with a rubber spatula. Press plastic wrap directly against the surface of the filling and refrigerate until firm – at least 3 hours and up to 12 hours.
Just before serving, beat the cream, sugar, and vanilla with an electric mixer until soft peaks form. Top pie with whipped cream and sprinkle with toasted coconut.
I had a little too much fun taking pictures with extra animal crackers. Let’s be real, the recipe called for three boxes, but I bought four…
I made the crust and filling here at home, then covered with plastic wrap and transported the pie to my parents’ house. To make it easy, I put the plastic-covered pie in an ice chest, and in a glass jar I went ahead and mixed up the cream, sugar, and vanilla. When I got ready to put the pie together at their house, I just dumped the cream mixture into a bowl and used my mom’s mixer to whip it up. I also toasted the coconut once I got there. Super easy – just put the coconut in a dry skillet and shake it around every 30 seconds or so. Just watch it – it will burn really quickly/easily.
This milk glass cake stand was my Grannie’s, and I jumped at the chance to take some pictures with it while I was in my mom’s kitchen. I had hoped to use it for our wedding cake, but it was too small. :( It’s my favorite!
This was my Dad’s favorite picture – he loved it on their blue counter tops. So this picture is for you, Doc!
It was getting late in the day and some showers came in, so I wasn’t working with much light, but you can see how sturdy this pie is, and how delicious looking the slices were. :) It received RAVE reviews from my coconut creme pie loving parents! Even Wheat, who has previously sworn he hates coconut, cleaned his plate and declared it really, really good. It definitely earned a permanent spot in my recipe box.
If you’re even remotely interested in making this pie, DO IT. I’m already hankering for another slice!
Babe, my Mama’s Yorkie, really wanted some, too. He was hanging out under the table waiting for some to fall. Much to his dismay, no crumbs made their way to the floor.
A final Happy Father’s Day to all!