For Mom: Coconut Cream Pie
“A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.”
I have a wonderful mother who happens to love pie, coconut cream pie to be exact, but is exactly the person who would give up her pie for her kids if she saw there wasn’t enough My mother is perhaps one of the sweetest people on earth, she thinks the best of everybody (even if they don’t deserve it lol), and has a wonderfully quirky sense of humor
I didn’t originally make this pie specifically for my mom but when I told her I was making it she promptly texted me; “call me as soon as its done-I’m coming over.” I have to say, as someone whose not a fan of cream pies, this was delicious. Cream pies are always better home made and this one was no exception. It’s your classic American diner cream pie, the coconut flavor is mellow and the filling rich, perfectly balanced with a flakey, buttery crust and lightly sweetened mounds of whipped cream.
I hope you have a wonderful Mother’s Day weekend! Happy (early) Mother’s Day Mom!
One Year Ago: Mini key lime pies
Coconut Cream Pie
Adapted from Emeril Lagasse
9 inch pie crust, baked
3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/2 a vanilla bean (split with seeds scraped out, you will use both seeds and pod)
1/4 cup cornstarch
5 egg yolks, at room temperature
1/4 teaspoon salt
1 cup flaked, unsweetened coconut
2 teaspoons vanilla extract
1 tablespoon butter
1 cup whipping cream
2 tablespoons sugar
1. In a medium nonstick saucepan, combine 3/4 cup sugar, coconut milk, 1 cup of the whole milk and vanilla bean and seeds and whisk periodically over medium heat just until the mixture comes to a simmer. Remove the pod and set aside.
2. In a small bowl, whisk the remaining 1/2 cup milk and cornstarch together and stir until cornstarch is dissolved. Whisk egg yolks with salt in a medium mixing bowl. Temper yolks by slowly pouring the scaled milk mixture into yolks while constantly whisking. Add yolk and milk mixture and dissolved corn starch back into the saucepan and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until completely incorporated.
3. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
4. Beat the whipping cream on high speed with an electric mixer, gradually adding the 2 tablespoons of sugar. Beat to stiff peaks. Pipe or spread the cream evenly over the surface of the pie and serve!