Coconut Cream Pie Filling - Help!
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!
You can make a pastry cream recipe and substitute coconut milk for the milk/cream. Make a basic stove top custard. Also, check allrecipes.com. They usually have some clever ideas. One more thing, if you have any southeast Asian stores around you, check for some coconut extract.
QueenB, my recipe for coconut cream pie, from Cook's Illustrated, advises that you use coconut MILK, not "cream of coconut". It says coconut milk gives good solid coconut flavor. Just thought I'd mention! It is available canned, the brand they picture is "Thai kitchen" coconut milk.
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.
re: blue room
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)