A delicious treat. it takes a lot of diligence and finesse. This is one of my signature bakes. I simply use a basic vanilla creme recipe with the addition of fresh coconut in the filling and toasted coconut as the topping. The toasted coconut not only adds a fantastic dimension to the flavor, but it keeps the top of the creme from getting a skin on it… Ewww.
This particular recipe uses egg yolks to make it a smooth, velvety consistency. The trick is mixing the cool egg yolks into a hot boiling mixture without cooking the yolks and leaving little cooked egg bits throughout the creme. The secret? Mix it fast and hard. Lol! This is where finesse comes in. To all those daring enough to try:
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Coconut Creme Pie
2/3 Cup Sugar
1/2 tsp. Salt
2 1/2 Tbsp. Corn Starch
1 Tbsp. Flour
3 Cups Milk
3 Egg Yolks (slightly beaten)
1 Tbsp. Butter
1 1/2 tsp. Vanilla
2 1/3 Cup Shredded Coconut
Prepare a Graham Cracker Pie Shell.
In a medium sauce pan, mix together the Sugar, Flour, Corn Starch, and Salt using a whisk.
Add the Milk and put over medium to medium-low heat. Stir frequently.
Take the time to separate your Egg Yolks in a separate bowl.
Also take the time to toast 2 Cups Shredded Coconut in the oven.
Be sure you are stirring the mixture frequently throughout all this.
Heat and stir mixture until it thickens and boils. Boil for one minute. Remove from heat.
Use a cool whisk in the bowl with the Egg Yolks and begin to stir the Yolks quickly as you pour half the hot mixture into the Egg Yolk bowl. do not stop stirring quickly until Yolks are mixed in.
Pour Egg mixture bak into the pan with the other half of the milk mixture. Put over medium heat and bring to a boil.
Boil for one minute. Remove from heat.
Add the 1/3 Cup Coconut, Vanilla, and Butter to the mix. Blend well.
Pour into pie shell. Top with toasted coconut. Refrigerate for 8+ Hours.
Gaymer, Baker, Disaster 