Coconut Cream Pie
This classic coconut cream pie is made of homemade graham cracker crust. Creamy coconut custard made with coconut milk and whole milk.
Whenever I travel in U.S, I like to drive on the local high way to pass by their business routes if my time permits.
I like to eat at local diners on the roadside. I love listening the old favorite songs from the jukebox and enjoy simply prepared food that are always delicious. Sometimes the waitresses are not as friendly I would hope for, but I consider that is part of a life experience.
The best part of eating at diners are their desserts, the pies! I love classic southern style pies. And this Coconut Cream Pie has to be one of my favorite.
The weird thing is that I don’t even like coconuts. But I can eat the entire piece of coconut cream pie without fussing much. How can you not love the creaminess of the coconut custard with the bites of sweet coconut flakes on the homemade graham cracker crust! This is a wonderful way to finish off the heavy meal to show a southern hospitality. And I think the southerners surely know their pies.
Nothing beats homemade graham cracker crust, right? Mix the cracker crumbs, brown sugar, and butter, then press gently on to a 9″ pie pan. Bake in 350 degree F for 6 minutes. Cool!
Here are part of filling ingredients. I like to combine coconut milk with whole milk.
Mix the milks and whisk in the egg yolks.
Combine corn starch, sugar and salt in a pot.
Slowly pour the milk and egg yolk mixture to the corn starch mixture whisking together to combine.
Bring them to med-low heat and cook until they get thicken. You will need to stand next to the pot stirring constantly.
Sing “Sweet Home Alabama” ♩♪♫♬ ~ ~ if the stirring job gets too boring for you.
When thickened, add 1 cup of coconut flakes, vanilla, and butter. Mix well, babe!
Pour your true love over your beloved homemade crust. I call this “fatal attraction!”
Cover loosely with a piece of plastic wrap. Chill for at least 2 hours.
Whip the cream with a little sugar and cover the top of the pie.
Want to give a little luxury? Pipe the edge or the entire top in a decorative pattern.
Here is my hint. If you need to keep this pie in the fridge for a longer period time, add 1-2 teaspoon of corn starch when you whip the cream. That will absorb the moisture of cream and increase the staying power. But too much cornstarch will make your cream taste chalky, so be aware!
Sprinkle your coconut love (toasted, please!). And this pie is so ready to serve. Or you can keep in the fridge until ready to serve.
I was in a sort of down mood for the past few days after hearing the ferry accident in Korea. As a parent of school aged children myself, I felt the sorrow and pain of the parents who lost a child in this tragic accident when the many loss can be prevented or at least can be minimized if people with the authority did their job right. I think the entire Korean nation is in a trauma for this accident. Words can’t describe the loss of their child for a parent. My sincere prayer from the bottom of my heart is with them.
We see so many sufferings and pains around us in this world everyday. Many innocent lives had been taken away for no good reasons. But out of all the despair we face or we might face, there is a hope that we can hang on to. Just like the sun rises and shins us every morning to awake us, life has to move on and the death is not the end of life we own. I find my peace knowing that knowledge during the Easter Sunday.
And this coconut cream pie was a comforting dessert.
Coconut Cream Pie
For the crust:
- 14 graham crackers, crushed into fine crumbs
- 2 tablespoon light brown sugar
- 7 tablespoon melted butter
For the filling:
- 3 tablespoon corn starch
- 6 tablespoon granulated sugar
- a pinch salt
- 5 egg yolks
- 1 cup coconut milk
- 1 cup whole milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 cup loosely packed sweetened coconut flakes + 1/2 cup toasted for garnish
For the whipped cream
- 1-1/2 cup heavy whipping cream
- 2 tablespoon granulated sugar
- 1 teaspoon corn starch, optional
- Preheat oven to 350ºF.
- For the crust, mix the graham cracker crumbs, brown sugar, and melted butter. Pour over to a 9″ glass pie pan and pat down gently to form a crust. Bake for 6 minutes in a preheated oven. Let it cool.
- For the filling, in a medium size sauce pan, whisk together corn starch, sugar and salt. Set aside.
- In a mixing bowl whisk coconut milk and whole milk. Add the yolks to the milk and whisk well. Pour the milk mixture to the cornstarch mixture slowly as you whisk to combine. Bring the pan over me-low heat and cook until it thickens to become a custard-like, about 3-5 minutes.
- Remove the pan from the heat, add the butter, vanilla extract, and 1 cup of coconut flakes. Stir well. Pour over to the cooled crust in a pan and smooth out. Cover the surface with a piece of plastic wrap and chill for 2 hours.
- For the whipped cream, Beat the whip cream with the sugar and and corn starch (if using) in a electric mixer with a whisk attachment until the steep peak forms. Spread over the custard and chill until ready to serve.
- Toast 1/2 cup of coconut flakes in a pan over med-low heat until golden and sprinkle over the pie to garnish. Serve chilled.