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.
- 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
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:)