Coconut Cream Pie

I've been back on a pie baking kick lately and it might be because we've had such warm weather here in California lately or it could just be the fact that I LOVE PIE.

Let me say that again....I love pie!  More so than most other desserts and I love cream pies and berry pie the best.

Coconut Cream Pie is my hubby and my favorite so I decided to give it a whirl.  I had never before made homemade pudding/custard but it was SOOOOO easy that I can't believe anyone would make it from a box!

This is the amazing Southern Pie Cookbook I found on Amazon and have tried several of the recipes already.  You'll be seeing them over the next couple of weeks ;)

No more boxed pudding for us :)

Here's what you need:

1 single crust pie crust, either homemade or store bought
1 cup sugar
1/3 cup cornstarch
3 cups milk, I used whole milk, at room temperature
4 large eggs, at room temperature, beaten
1/3 cup butter, at room temperature
1/2 tsp. coconut extract
1-1/2 cups sweetened coconut

Topping
toasted coconut
fresh whipped cream

Preheat oven to 425 degrees.

Prepare the single crust pie crust and place in pie dish making sure to dock the pie crust (prick with a fork) several times on the bottom and sides.  I use a fluted edge on all my pie crusts but you can use whatever edge you like.  Place a piece of parchment on top of the pie crust and fill with pie weights or dried beans or even dried rice to hold the crust in place and keep it from shrinking.

 

Bake for 10 minutes then remove the parchment with the weights in it, carefully and continue baking 3-5 more minutes until the bottom is cooked.

Set aside to cool while you make the filling.

In a small bowl mix the sugar and cornstarch.

In a medium sized heavy sauce pan whisk together the milk and eggs until the eggs are well beaten.  Add the sugar and cornstarch mixture and cook over medium heat, stirring constantly and bring to a boil, about 8 minutes total.

 

Boil 1 minute or until thickened.  Remove from heat.

 

Add the butter and coconut extract and stir until butter is melted.  Add the coconut and stir until combined.

Pour into the baked crust.

 

Place a piece of plastic wrap directly onto the custard filling to prevent a skin from forming.

Cool on a wire rack for 30 minutes then place in the refrigerator and chill for at least 3 hours before serving.

To toast the coconut for the topping place a thin layer of coconut (about 1/2 cup) on a baking sheet and bake at 350 for about 7 -10 minutes stirring halfway through. Be careful it will go from uncooked to burnt in a split second.

To serve the pie slice it and dollop with fresh whipped cream and toasted coconut.

This was the best pie I have ever eaten!

Enjoy!

Serves ~ 1 - 9 inch pie

Here's the handy printable - Coconut Cream Pie