Coconut Cream Pie

Sunday Dinner

Marinated Peaches with Triple Cream Cheese Crackers

Shrimp-n-Grits with Ham Gravy
Creole Cabbage Salad
Chive Biscuits

Coconut Cream Pie

I am keeping this Sunday post short, but “sweet”. My children are headed off to sleep-away camp tomorrow, so we are going to spend some family time at the beach today. That means I am not spending the day in the kitchen as much as I usually do on a Sunday, but I still wanted a meal for them to savor before heading off to camp.

The appetizer is a fresh and refreshing start to the meal. Shrimp and grits is a good comfort food that comes together rather quickly, while the cabbage salad adds crunch and helps cut the richness of the shrimp. The chive biscuits help sop up every last bit of ham gravy. The Coconut Cream Pie is the recipe I am sharing today.

Source: Adapted from Magnolias by Donald Barickman

Coconut Cream Pie

By Nicole Prep: 20 minsCook: 15 mins3 hrsTotal: 3 hrs 35 mins Servings: 8 You will be dreaming about the incredibly creamy coconut custard pie!

Ingredients 

• 1 (9-inch) single crust pie, baked and cooled

For the Filling

• 1 cup granulated sugar
• ½ cup cornstarch
• 1 ½ teaspoons powdered gelatin
• ½ teaspoon kosher salt
• 1 cup coconut milk
• 3 extra large egg yolks, lightly beaten
• 1 cups whole milk
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon coconut extract
• 1 ½ cups sweetened shredded coconut, chopped

For the Topping

• ½ teaspoon powdered gelatin
• 1 tablespoon cold water
• 1 ½ cups heavy cream
• 2 tablespoons granulated sugar
• ½ teaspoon coconut extract

Instructions 

For the Filling

1. In a large bowl, combine the sugar, cornstarch, gelatin, and salt. Add the coconut milk and yolks and whisk thoroughly to combine. In a medium saucepan over medium heat, heat the whole milk until small bubbles appear around the edges. Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Pour the entire mixture back into the saucepan and cook, stirring constantly over medium heat until very thick, about 3 minutes. Remove from the heat and stir in the extracts and coconut. Allow the mixture to cool completely in an ice bath, stirring frequently. Use when cooled or store in an airtight container in the refrigerator overnight.

For the Topping

1. In a small bowl, sprinkle the gelatin over the water. Heat the mixture in the microwave for a few seconds until the gelatin has melted. In the bowl of a stand mixer fitted with the whisk (or in a bowl using a hand held mixer or by hand with a wire whisk), beat the cream and sugar on medium high until soft peaks form. Drizzle in the gelatin mixture and the extract and beat until firm, but not stiff, peaks form. Spread the whipped cream mixture over the coconut custard and refrigerate the pie until ready to serve.

Notes

The gelatin in the topping stabilizes the cream and it sets rather quickly. Therefore, have the pie filled and cooled before making the topping.

Nutrition

Calories: 576kcal, Carbohydrates: 49g, Protein: 5g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 128mg, Sodium: 239mg, Potassium: 217mg, Fiber: 1g, Sugar: 38g, Vitamin A: 803IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.