Coconut Cream Pie?
- THewat Jun 11, 2012 05:01 PM
For my beloved 88 year-old father. I know he used to eat it as a child - I've never made it. I've found this link: http://chowhound.chow.com/topics/8417... - any other suggestions? Thanks.
So many coconut cream pies use a pudding or other filling topped with coconut. I prefer to make it using a coconut custard. Here's a recipe that you might find interesting:
Just the custard, you provide the pie shell: (this one use coconut milk)
and, wouldn't you know it, Martha has one:
I've worked out the filling I love using:
1.5 cups coconut milk
1.5 cups cream (or mix of cream and milk, or even just milk if you are after a lower fat version...)
2 eggs OR 3 egg yolks
3/4 cup sugar
1/2 cup flour
1/4-1/2 tsp salt
Combine and whisk over heat until you have your custard. Add 1tsp vanilla extract. And mix in coconut flakes if preferred (I prefer it just on top, not in the custard).
I have used various brands of canned coconut milk, and they all worked out fine.
I think I made it with canned coconut cream too, and it was fine.
I remember reading an article about choosing the best canned coconut milk, but I am not sure where it was now... Will link if I can find it again.
OK, so I tried to make Bullock's Wilshire Tea Room Coconut Cream Pie from the original post. I had a fail on the CI vodka crust (that's another subject), leaving me with just the custard, so I cooked it in pots de creme. I was winging it on timing, and I'm not sure I gave the custard it's best showing. I did top each with whipped cream & the toasted coconut, and they did score huge points on presentation. Most importantly, my parents each ate one happily. I'm on the hunt for something I'll like better, though - I look forward to cooking through some of the others posted here.
I don't like the texture of coconut in the filling, so to boost the coconut flavour, I toast coconut flakes until brown. Then throw them in the hot milk/cream, cover and steep 20 or 30 minutes. I then strain the coconut out and follow the recipe from there (I don't have a specific recipe that I use yet...in fact, I want to make a pie and can't remember which book I used last time). And I replace some of the milk with coconut milk.
I use this recipe
BUT I make some changes that the first review includes. I use coconut cream (used for making drinks like pina coladas) and add milk (I believe the review says half and half but I just use milk I have on hand) to bring up to 3 cups. I do the 3 egg yolks the reviewer does, and use cornstarch instead of flour though I've done both and both are fine. And I make fresh whipped cream for the topping and use Martha Stewart's pate brisee for the piecrust. It's my #1 pie and bar none the best coconut cream I've eaten.
I always have great results with the CI recipe. Basically, make the custard with coconut milk (1 can, and whole milk for the rest) and use an animal cracker crust. Not too hard and very tasty. They say Goya coconut milk is good for pies (though it breaks in curry sauces) because it has a more intense coconut flavor. I usually use it and my husband says it tastes just like the coconut creme pie he had as a kid...