Monday, September 28, 2009

Hydrogen, Oxygen, Lithium, Beryllium, Coconut Cream Pie, Boron, Tra la la la la

Dallin has been practicing his periodic table ALL day. Worse yet, he is learning the elements by song. Like a bad jingle, that song will not get out of my head!

Besides that, I was in charge of dessert today. Enter coconut cream pie stage right.

This pie crust has proven to be a great shell for both full size pies and small tarts. I made the coconut cream pies muffin sized as the leftovers are easier to pack in lunches.

Pie Crust:

  • 4 cups flour
  • 2 cups butter flavored shortening
  • 1 T. sugar
  • 1 t. salt
  • 1/2 cup ice water
  • 1 egg
  • 1 T. white vinegar

Mix flour, shortening, sugar, and salt. Add in water, egg, and vinegar.

This crust is not rolled but pressed into the pan.

Bake for about 13-15 minutes at 350. This crust will not brown. Take it out when it feels firm.

For the coconut custard:
  • 1 1/2 cups coconut milk (look in the international food section)
  • 1 1/2 cups heavy whipping cream
  • 3 egg yolks
  • 3/4 cup white sugar
  • 1/3 cup corn starch
  • 1/4 teaspoon salt
  • 2 cups flaked coconut
  • 1 teaspoon vanilla extract

In a medium saucepan, combine coconut milk, whipping cream, eggs, sugar, cornstarch and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 1 cup of the coconut and the vanilla extract. Pour into pie shell (see above) and chill 2 hours, or until firm.

  • 1 cup milk
  • 1 small box coconut cream pudding (or vanilla if you can't find coconut)
  • 1 cup heavy whipping cream
Mix the milk and pudding together, set aside.
Whip the cream until stiff peaks form. Add in pudding mixture, beat until combined.
Top cooled pie with the frosting, cover with remaining coconut.

*If you are a normal person, just make one batch of frosting. If you are like me and like to have five story high pies, triple the frosting recipe:)


Post a Comment