I've had a couple of mishaps with this pie. Once I made it to take to a party and it never set up at all and I ended up telling everyone it was my famous coconut cream pudding recipe. You know, in a pie crust. Once I was trying to make it with a house full of company and due to my inability to multi-task (which literally means that NO I cannot listen to your story and cook) I ruined it, cursed it, and threw it in the sink. Remember that scene in Julie and Julia when she has a meltdown in the kitchen floor? Of course in the middle of mine no reporter called and wanted to interview me about my cooking skills.
|Watch your temper!|
I'm trying to be humble. This isn't the pie to do that with.
The new secret ingredient? Coconut milk. It has 50% more calcium than milk so I felt almost healthy while I was eating it.
I also used only half the egg yolks called for, doubled the butter, and added vanilla to the whipped cream for the top. Here is the recipe:
1/2 C sugar
4 TB corn starch
1/4 ts. salt
2 1/2 cups scalded COCONUT milk.
2 egg yolks
1 ts. vanilla
1 1/2 C flaked coconut
For the whipped cream:
1 1/2 C heavy cream
2 ts confectioners sugar
In the top of a double boiler mix: sugar, cornstarch, and salt. Stir in scalded milk and mix until smooth. Cook over med. heat until mixture thickens. Beat egg yolks and add 4 TB of hot mixture to yolks. (Tempering) Whisk until blended. Add egg mixture to milk mixture. Cook and stir over hot water till smooth and thick. Remove from heat and stir in vanilla, coconut, and butter. Pour into a pie crust and chill.
Whip cream with sugar and vanilla and smooth on top of pie
Top with toasted coconut.
Chill. You and the pie. You deserve it.