This is far overdue but here it is! This was a huge experiment. I am not much into pies. As you know, I love cake, cookies, brownies, and ice cream. I do love fruit as well. I just do not like fruit and dessert TOGETHER! When I think of pie I think apple, cherry, peach…you get the idea! The one type of pie I like is coconut cream.
About a month ago Dan told me he had a pie contest at work the Monday before Thanksgiving. I said we could make a coconut cream pie. That would be fun. We found some recipes and it sounded pretty hard. I got nervous. The time came to make the pie (day before) and we had done an 18 miler that morning into the afternoon and there was no way either of us wanted to make the pie. Dan said lets just make it for Thanksgiving. PERFECT!
When I say “we” would make it…I mean “I” made it. 🙂 I went with the recipe from A Spicy Perspective!
You really need a lot of time for this. There is a lot of waiting around. It was a good thing I was making pumpkin whoopie pies also!
Let me just tell you about the pumpkin whoopie pies first! I made these for the first time a couple of years ago. Another huge hit. I do not like to make tradition desserts for Thanksgiving. They are too boring! 🙂 The best thing about this recipe is you do not need a special whoopie pie pan you can just use baking sheets!
These are my brothers favorite! He was very sad when I sent him the picture! If he
begs asks me to make them for Christmas. I probably will!
I was most worried about the crust!
I thought I was in trouble. This was supposed to be my crust?! I got it into the pie pan and just pushed it down and shaped it. It looked like it would work pretty good! 🙂 You first have to bake it with foil and dried beans weighing it down. I guess so it does not burn. Then you bake it uncovered a little longer.
Wow! It turned out pretty good. Not super pretty but it would hold the pie! First success! Check!
Make the whipped cream! Easy! Check!
You make the custard out of vanilla pudding, coconut cream, coconut milk, cream cheese, and whipped cream. Hello! Check!
Toast the coconut. MAKE SURE YOU WATCH IT. It turns white to brown before you know it! I cooked it longer than the recipe!
COCONUT CREAM PIE!
Adapted from Spicy Perspective
For the Coconut Crust:
1 1/4 cup all-purpose flour
1 stick COLD unsalted butter (1/2 cup)
1/3 cup shredded sweetened coconut
1/2 tsp. salt
3-5 Tb. ice cold coconut rum
For the Coconut Cream Pie:
5.1 oz. box instant vanilla pudding
15 oz. can cream of coconut
1/2 cup coconut milk (or cow’s milk)
12 oz. cream cheese, softened
2 cups heavy whipping cream
1 tsp. vanilla extract
3 Tb. sugar
1 cup toasted coconut
HOW TO MAKE IT:
1.For the Crust: Cut the butter into small cubes and place in the freezer to make sure it’s very cold. Place 1/3 cup shredded coconut in the food processor. Pulse to finely chop. Then add the flour and salt and pulse again. Pour a couple ounces of coconut rum over ice to chill. Then add the cold butter to the flour mixture and pulse until it’s finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine usually takes 4 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate for at least thirty minutes.
2.Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a floured work surface, into a 14 inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan. Don’t stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 15 minutes. Then carefully remove the foil and weights. Then bake again for 10 minutes. Cool completely before filling.
3.Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. DO NOT take your eyes off the coconut while it’s in the oven. It can turn black in a second! (I toasted for about 10 minutes but I watched it carefully!)
4.For the Filling: Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use.
5.Using an electric mixer, whip the heavy cream with 1 tsp. vanilla and 3 Tb. sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth.
6.Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour. Overnight is even better. (I chilled for about 6 hours)
Happy LATE Thanksgiving! What is your favorite pie? Favorite Thanksgiving dessert?