For the love of pie! Coconut Cream Pie

A couple of months ago, we took the kidlets on a family trip to Hawaii! I had never been before, so this was pretty exciting for me as well.

We tried some new foods while we were there and paid a visit to Leoda’s. This little hidden treasure is well known for their amazing Mac & Cheese and pies. Of course we endulged. The coconut cream pie was to die for!

The other day, I had a hankering for some, so here’s what I made:

Coconut Cream Pie

Coconut Cream Pie

adapted from RockRecipes.com

I used a frozen Tenderflake crust to save time.

For the coconut cream filling:

3 cups whole milk

⅓ cup flour

⅔ cup sugar

pinch of salt

1 cup unsweetened fine coconut

3 slightly beaten extra large egg yolks

4 tbsp butter

2 tsp vanilla extract

¼ tsp pure almond extract

For the vanilla whipped cream:

1 cup whipping cream

1 tsp vanilla extract

3 tbsp icing sugar (powdered sugar)

Instructions:

Bake pie crust according to the instructions on the box and let cool completely.

For the coconut cream filling:

Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.

Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.

Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.

As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.

Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.

At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.

Pour the egg mixture immediately back into the pot, continuing to constantly stir.

Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

Stir in the butter, vanilla and almond extract.

Cool for about 20 minutes before pouring into the baked pie shell/s.

Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.

For the vanilla whipped cream:

Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.

This pie was AMAZING and definitely competition to Leoda’s

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One thought on “For the love of pie! Coconut Cream Pie

  1. Pingback: When life gives you lemons…make pie!  | Raincity Parent

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