and now folks, we’re back to our nonpreachy regular scheduled programming.
which coincidentally is another something i don’t eat so it’s really like regularly scheduled….
it’s funny how that seems to be most of what i’m posting lately. i guess it’s that season.
when i went to my mom’s house for easter i was given free reign over desserts and being the nice daughter that i am decided that i would attempt a coconut cream pie. she had mentioned in passing a while back that she was having a craving for one and i was going to be all like “bam! who’s awesome?!?” i didn’t even know she really liked coconut cream pie but whatever… it gave me a chance to try something different. well come to find out, she does like it ok but this really my stepdad’s favorite dessert.
i mean i’m still pretty awesome to pull the surprise out of the hat but i got the surprise too.
and they both loved this pie. i mean it’s a paula deen recipe so of course it’s good. i went the cheater’s recipe and used store bought pie crust. one of these days, i’ll attempt to make my own but this was not that day. the real magic of this is that you steep the coconut in the milk mixture deepening the coconut custard’s flavor.
also, paula calls for dark rum for her pie. i didn’t have dark but i did have light so that’s what i used and you can too. or you can leave the booze out all together but c’mon what’s the fun in that?
coconut cream pie
- 1 (9-in) piecrust (store bought or homemade)
- 1-1/2 c whole milk
- 1/2 c heavy cream
- 1/2 c shredded sweetened coconut
- 3 large eggs
- 2/3 c sugar
- 2 tbs rum (optional)
- 1 tsp vanilla
- 1/4 tsp nutmeg
- fresh whip cream
- shredded sweetened coconut, toasted (for topping)
- preheat oven to 375F. line your pie dough with parchment paper or foil and fill with dried beans, rice or pie weights; bake 20 min. remove the foil and allow to bake a few more min until lightly browned; remove the pie crust from the oven.
- while the pie crust is in the oven, start your custard filling. in a medium saucepan, combine the milk, cream, coconut and a pinch of salt. bring to a boil over low heat, stirring constantly. remove from the heat and let sit for 30 min.
- in a medium bowl, whisk together the eggs, sugar, rum, vanilla and nutmeg. whisking constantly, slowly stream in the warm coconut milk mixture. pour the warm filling into the warm pie crust. bake until the filling sets and jiggles like jelly in the middle, about 25 min. remove from the oven and let cool completely at room temp before thoroughly chilling in the fridge.
- shortly before serving, top with whipped cream and toasted coconut.
recipe from: paula deen’s southern cooking bible