Coconut Cream Pie

"This is an adaptation of Debbie Field's recipe in "Debbie Field's Great American Desserts". I love pies and this is one of my favorites. To toast coconut and nuts, spread in an even layer on baking sheets and put in top rack of oven preheated to 325 degrees F. Watch closely and stir every 5 minutes or so until nicely browned."
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
40mins
Ingredients:
14
Yields:
1 9 inch pie
Serves:
8
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ingredients

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directions

  • To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
  • Slowly stir in the half-and-half until smooth.
  • Bring to a boil over medium-high heat, stirring constantly.
  • Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
  • Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
  • Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
  • Do not let boil.
  • Remove pan from heat and stir in butter and vanilla until smooth.
  • Strain through a fine-mesh sieve into a bowl.
  • Cover with plastic wrap directly on the surface and cool on a wire rack.
  • When cool, gently fold in the coconut.
  • Chill for 1 hour.
  • Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
  • Assemble pie: Pour the cooled custard into the prebaked crust.
  • Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
  • Chill for 2 hours before serving.

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Reviews

  1. This is just superb! It's absolutly the freshest, most homemade tasting pie ever! The directions are easy to follow. This is as good as any restaurant serves! Thanks Sharlene, this is one that will get regular use!
     
  2. This pie really tastes great! I have never made custard before and had a little trouble with this one. I couldn't get it to thicken and "steam" so after 25 minutes of stirring(and increasing the temp gradually) I gave up. It never thicken much and runs when I slice it. But it does taste good. I will probably try it again one day.
     
  3. I made this pie for a friend who said his favorite pie was coconut cream. I had never made one before and this one was apparently excellent. It looked beautiful. He said it was the "best pie he ever had". In fact, he had eaten the entire pie within 1 hour. Very, very good recipe.
     
  4. Orginally when I made it the pie didn't set after being in the fridge overnight. The next morning I poured the filling back into the pot and cooked it until it really thickened. I think the trick is to add the vanilla and butter and cook all the ingredients together until it thickens. Tastes great in the end!
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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