My mother had heard about a book called "The United States of Pie" which has regional favorites from all over our fair land and she suggested I take a look at it. I found a copy at the library and settled on a Southern favorite, coconut cream pie, for my 20th pie.
Well, let me tell you Adrienne Kane knows how to make a coconut cream pie. This was filled light and sweet with a perfect amount of coconut flavor (although there didn't seem to be a lot of coconut in the actual pie.) Big thumbs up on this one!
Now my husband travels a lot for work, but he is usually around on the weekend when I make pie. Unfortunately for him, the weekend of the coconut cream pie, he was on a plane (and thankfully far away from the devastating tornadoes out West.) Which left me home with a whole delicious pie. I could have shared with friends, but seriously the pie was just too good. I promise folks, I will make this one again and share next time.
Coconut Cream Pie
Adapted from "United States of Pie" by Adrienne Kane
1 Graham Cracker Crust
1 1/2 cups lite coconut milk (which is just under 1 regular size can)
1 cup whole milk
2/3 cup sugar
3 tablespoons cornstarch
3 egg yolks, beaten
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon vanilla extract
2/3 cup sweetened shredded coconut, toasted
1/2 cup heavy cream
2 teaspoons confectioners' sugar
(Note, I used a KitchenAid mixer so I made a larger quantity of whipped cream)
Combine coconut milk and whole milk in a medium sized saucepan and bring mixture to a simmer over medium heat. Remove from heat and stir in the sugar until it dissolves.
In a small bowl, combine 1/2 cup of the milk mixture with the cornstarch and stir until smooth. In a small bowl, combine another 1/2 cup of milk mixture with the egg yolks and salt. Add both the cornstarch and the egg yolk mixture to the saucepan and stir in remaining milk mixture. (Now I misread this and split the milk mixture in half and did the two steps rather than use 1/2 cup of the milk mixture. It didn't affect the recipe at all.)
Return the saucepan to medium heat and cook the milk mixture, stirring constantly until it boils. Reduce the heat to low and cook about 2 minutes until the mixture thickens. Remove from heat and stir in the butter and the vanilla. Fold in 1/2 cup of the toasted coconut, reserving 1/4 cup for the topping. Pour the pudding into the pie shell and cover with plastic. Chill for at least 4 hours.
When ready to serve, whip the cream and confectioners' sugar. Cover the chilled pie with whipped cream and the reserved coconut.