Nothing says ‘I Love You’ like a homemade pie. It’s no secret that I tricked my husband into marrying me by passing off one of my mother’s homemade apple pies as my own. An often over-looked dessert, I’ve learned that pie is one way to a man’s heart.

Today’s recipe, Coconut Cream pie, is one of my favourite pies to make for friends. It’s rich, decedent and a joy to receive.

Creamy Coconut Custard Pie

You can use a pre-packaged Tenderflake pie crust or see How to Make Pie Pastry if you’re making it from scratch.

Filling

• 1 - small can of Eagle Brand Condensed Milk
• 1 - 14 oz can Coconut Milk
• 3/4 cup of whole milk
• 1/4 tsp coconut extract
• 1 tsp tsp vanilla extract
• 4 eggs
• 4 1/2 tbsp flour
• 1/2 cup sweetened coconut flakes

Preparation:

Whisk condensed milk, eggs and flour in a medium bowl. Bring milk and coconut milk to simmer in a medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture , whisking constantly. Return to heat and cook until cream thickens and boils. Stir constantly for about four minutes. Remove from heat, mix vanilla and coconut extract. Pour into medium bowl and press plastic wrap directly onto surface to prevent skin from forming. Chill until cold, and then transfer filling to a cooked pie crust. Cover; chill overnight.

Topping

• 2 cups of fresh whipping cream
• 2/3 cup sweetened flaked coconut
• 4 tbsp sugar
• 1/4 tsp coconut extract

Toast coconut in heavy skillet over medium heat until lightly browned, stirring occasionally for 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar and coconut extract in medium bowl until peaks form. Spread whipped cream over top of filling. Sprinkle evenly with toasted coconut. Serve cold.

Cheers,

Julie

This entry was posted on Friday, July 11th, 2008 at 5:31 pm and is filed under Food, Guests. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.