My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Wednesday, February 15, 2012

Coconut Cream Pie - Diner Style

Yesterday a friend e-mailed for a coconut cream pie recipe and when I looked it was not on the blog. I really am slipping. Bill thanks for the reminder. This is also my produce growing friend, David's favorite pie. It is time to start bribing him for early vegetables.

This is the kind of coconut cream pie that was once served at old diners across the country. The pie has a thick, buttery filling and a mountain of whipped cream on top.

Coconut Cream Pie
6-8 servings
print recipe
Adapted I think from Southern Living

1 - 9-inch pie crust, homemade or store bought refrigerated
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut

1. Preheat oven to 450 degrees F. Fit piecrust into a 9-inch pie plate: fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake for 10 to 12 minutes of until lightly browned. Cool crust on a wire rack.

2. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a simmer over medium heat, whisking constantly. Simmer, whisking constantly, 3 minutes; remove from heat. Stir in butter until melted; stir in coconut and 1 teaspoon vanilla.

3. Place saucepan in an ice-water bath for 5 minutes or until filling is slightly warm, gently stirring occasionally. Pour filling into prepared crust. Place plastic wrap directly on custard (to prevent a film from forming. Chill 4 hours or until thoroughly chilled.

4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peak form. Spread whipped cream over filling. Garnish with toasted coconut.

8 comments:

  1. my my my, how we love pie.This makes me think of Woolworths lunch counter, you know where you could have lunch after shopping, meat loaf and mashed potaoes or hot gravy sandwiches were the lunch specials followed by a slice of this pie, YUM!

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  2. Mouth watering! Coconut Cream Pie is one of my all time favorites!!! I agree with Laurie's comment, we had a Woolworth's in Anchorage and the smell of the burgers as you walked in the store was intoxicatingly appealing! Now the store is a trashy tourist pit. Sad. Used to love going in there. They had "everything"

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  3. This is a favorite dessert for the Man of the House, but I have never made one in all these years! This is just the motivation I need. I'll have to let you know how it goes.:-)

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  4. i hardly ever eat sweets but i love coconut cream pie! i must make this!

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  5. Coconut creme pie! YUMMY...I have some extra coconut hanging around...hmmmmm!...:)JP

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  6. Oh, my favorite and just in time for my BD tomorrow! Thanks!

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