Coconut cream pie 


I grew up eating every week a coconut chocolate pie and unfortunately I stopped liking it. I’m not sure why but anything related to coconut reminds me of this chocolat pie – and so when I started cooking, I always avoided coconut. But every week, I ask my husband which dessert he would like me to make and his answer is always the same: coconut cream pie. I realized that it’s very hard to cook something that you don’t like. But I did try, three or four times and I didn’t succeed. The pie surprisingly burnt the first time, not cooked enough the second one.. I gave up and made up an excuse: it’s very hard baking with coconut, it requires a lot of time, patience and skills. But this week, he asked me again and I decided I needed to succeed because how it is possible to make up so many excuses not to make a dessert I know I won’t be eating?

This pie is absolutely delicious. I had many slices and regret the years I ignored and rejected coconut in my life. It’s crunchy, sweet, delicious and very special.

For the crust:

  • 1 3/4 cups of white flour
  • 1 tbsp of salt
  • 8 tbsp of butter
  • 2 tbsp of sugar
  • 4 tbsp of cold water

For the coconut cream

  • 1/2 cup of sugar
  • 1 1/4 cup of coconut
  • 5 egg yolks
  • 1/4 cup of cornstarch
  • 2 1/2 cups of milk/non dairy milk
  • 4 tbsp of butter/margarine

For the topping

  • 1 cup non diary whipping cream
  • 1/4 cup of sugar

In a large bowl, mix together the flour, salt, sugar and the butter/margarine. Mix with the hands and add gradually a few tbsp of cold water until it becomes a soft dough. Cover in plastic wrap and let it chill in the fridge for 30 min.

Prick the bottom of the crust with a fork all over. Preheat the oven to 375 and bake for 30-35min.

Make the coconut cream: mix together the eggs yolks with the milk. In a large pot, mix the sugar with the cornstarch and gradually add the egg mixture. Stir slowly on a low fire until the mixture becomes bubbly and the consistency changes. Add the butter and coconut and keep stirring. Pour this cream into the baked pie crust.

Make the cream topping: beat the whipping cream with the sugar and top the pie with the cream.

Refregirate for 3 hours before serving.

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