Coconut Cream Pie Filling - Help!
- QueenB Dec 22, 2006 05:50 PM
I need a great recipe for a filling for a coconut cream pie. I do have a few criteria (by request).
1. No actual coconut in the filling, but coconut milk or coconut cream is great. The person I'm making it for doesn't like the texture of coconut, but likes the flavor.
2. I'd prefer to make everything from scratch (ie. no pudding mixes, etc.)
3. The filling should be custard or pudding like, not jello-like.
I hope someone out there can help me out with a rich, delicious filling for my pie! I have faith in you guys!
here is the link
This one has 1/2 cup shredded coconut in the filling, but I'm sure you could just leave it out, or somehow pulverize it so the texture "disappears".
By the way, I've made this and liked it very much, didn't bother with animal cracker crust, just used plain old pie crust.
OOps-- I'll paraphrase! Got a pencil?
1 can (14 ounces) coconut milk
1 cup whole milk
1/2 cup unsweetened shredded coconut
1/2 cup plus 1 tablespoon sugar
3/8 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
milk and coconut milk, shredded coconut, 1/2 cup sugar and salt should come to a simmer using medium high heat, stir to dissolve sugar. Whisk the remaining 1 tablespoon sugar and the 5 egg yolks and the cornstarch--get it mixed thoroughly. THEN, WHILE YOU'RE WHISKING, pour in 1 cup of the hot milk stuff, combine well, keep whisking and gradually add the rest of the hot milk mixture. Then cook this, still whisking! for about 1 minute until it is thick, it must come to a boil to fully thicken, according to Cook's Illustrated. Take it off the stove, mix in butter and vanilla. Then pour this hot filling into a baked cooled piecrust. Refrigerate until firm. (3-4 hours at least)
QueenB, did you ever find this recipe you were looking for, I am in search for the same, a coconut pie with out coconut pieces, just with coconut milk or cream of coconut liquids