Wednesday, April 21, 2010

Coconut Cream Pie

Doesn't this look like some creamy, coconut-y pudding goodness enveloped in flaky pastry heaven?  Well...that's exactly what it is!

In case you haven't guessed...coconut cream pie was the other birthday celebration creation I brought to work yesterday.  This is David's absolute favorite dessert.  So, of course, I had to make two!  And yes, that man can destroy an entire pie all on his own!  I think the only other pie he might get this excited about is his mother's apple.

I actually used the pie filling recipe David kept onhand to make himself.  It's not his mother's recipe, but still goooood.  Oh, and yes, you did read the first sentence of this paragraph correctly.  David loves pie so much that when he moved out on his own he learned how to make pastry crust and fillings all by himself.  Apparently before he met me, David was known to roll out crusts with cans in lieu of a rolling pin...either his mom or sister eventually took pity on him and bought him a rolling pin.  So, when I get frustrated with my crusts (luckily, this has only happened once!), guess who I turn to for a quick fix?  Yep, you guessed it-my man! 

Back to issue at hand though.  David said he got this recipe from "the internet" and from his print out (with the pudding stain and all) I can get that it was printed from an recipe.  I have no clue who to credit that being said.  We do alter the egg section of the recipe just a bit and the recipe is printed below with that change.  So...essentially this is altered from the one.

Coconut Cream Pie

1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.  Cook and stir over medium heat until the mixture is thick and bubbly.  Reduce heat to low and cook 2 minutes more.  Remove the pan from heat.

Beat the eggs slightly.  Gradually stir 1 cup of the hot mixture into eggs (**important step: this is to prevent eggs from scrambling).  Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.  Cook and stir 2 minutes before removing the pan from heat.

Stir butter, vanilla and coconut into the hot mixture.  Pour the hot filling into the baked pie crust.  Cool.  Cover and chill to store the pie if not serving immediately.


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