Do you ever get a hankering for something that won’t go away until you finally give in and satisfy it? For me recently, that hankering has been for coconut pie, the good ole fashioned creamy kind that is topped with whipped cream generously dotted with toasted coconut.
Well, after about three weeks of thinking about it and resisting stopping by House of Pies for a slice that I knew wouldn’t be as good as the pie I was craving, I finally broke down and made one. Now for me, that’s risky because there are times when I’ve made a pie with a cooked filling that that was so runny we ate it with a spoon right out of the pan!
Having made the decision to give it a go, it was disappointing to find that there wasn’t enough milk for the custard. It was a rainy, chilly day that didn’t encourage going to the grocery store, so my effort was squashed before it began.
Later in the day I went to the pantry for some chicken stock to use in soup, and sitting front and center was a can of coconut milk. Hmmm, I thought, why not? I forgot all about the soup and went back to making a coconut pie.
The result was perfect. Each slice stood steady without running off the plate which was an immediate relief. The flavor, I think, was enhanced by the coconut milk, an ingredient that will be added from now on.
That night we had friends over for a simple dinner, and when it got to dessert the table went silent except for appreciative moans. That’s when you know something is really good!
In case, you ever have a hankering for coconut pie, this is my revised recipe based on the standby from Southern Living.
Ingredients: 1/2 c. sugar, 1/4 c. cornstarch, 1 c. half and half plus 1 c. coconut milk, 4 egg yolks, 3 T. butter, 2 t. vanilla, 1 c. sweetened coconut.
Combine sugar and cornstarch in a saucepan. Whisk together the two milks and egg yolks. Gradually whisk the liquid into the saucepan. Bring to a boil over medium heat, whisking constantly. Boil 1 minute (maybe a tad longer just to be sure it’s thick enough). Remove from heat and add, butter, vanilla and coconut. Let stand for about 30 minutes, then cover with plastic wrap and put in the refrigerator. Before serving, top with sweetened whipped cream and toasted coconut.
Simple enough, especially if you use a purchased pie crust. With the textured topping, the pie is pretty enough for any occasion. Enjoy!
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