Coconut Cream Pie (5 stars)

50
Coconut Cream Pie
6/3/12


We were home teaching Sarah and she mentioned that her favorite pie is Coconut Cream. I thought we had made a coconut pie already but after reviewing the posts, I guess not. It is a Lion House recipe and I really like their pudding - it beats the jello pudding, cooked or instant that we used to make. We doubled the amount of coconut from the recipe because it sounded kind of skimpy. The recipe is for two pies so we can give one to Sarah. It was her idea after all. We exceeded the maximum capacity of the double boiler trying to make two pies, so for the last stage we sent to a medium pan directly on the stove at a lower temperature and it seemed to work. Here's our modified recipe.

Paula Dean Double Boiler

Crust: 2 Buttermilk bottom crusts

Filling:
4 cups whole milk, divided
2 cups half-and-half
2 Tablespoons butter
1-1/4 cups sugar, divided
3 egg yolks, discard the whites
1/4 teaspoon salt

Adding garnish

1/2 cup cornstarch
1 teaspoon vanilla
2 cups coconut
Whipped cream and toasted coconut for garnish

Place 3 cups whole milk, half-and-half, butter and 3/4 cup sugar in double boiler and stir. Heat over medium high heat until butter is melted.

In a separate bowl, whisk egg yolks with 1/2 cup sugar and salt. Slowly add egg mixture to hot milk mixture, stirring constantly. Cook for 15 - 20  minutes stirring frequently.



In a separate bowl, mix 1 cup whole milk, and cornstarch then add slowly to hot mixture, stirring constantly. Continue stirring for about 2 minutes and then stir frequently for 15 - 20 minutes. When pudding is thick, stir in vanilla and coconut. Allow to chill in refrigerator for 3 to 4 hours. Top with whipped cream and toasted coconut.

Coconut Cream Pie

Joslyn, Dante, and Jordan