Many of my posts seem like a list of my weaknesses or should be confessions. If you have read enough of my posts you know I love cheese, bread, and coffee. You probably know that I am a carboholic who loves sweets, especially chocolate. What you may not know is that I do have another secret food passion; Coconut Cream Pie.
Yesterday, May 8, happened to be National Coconut Cream Pie day. I was anticipating this day even more than Crêpes Suzette or Chocolate Truffle Day.
This may be the biggest food confession I have ever made. I am a recovering Coconut Cream Pie addict although after yesterday I’m not sure if I’m recovering. The pie I made was the best pie that I have ever made and possibly ever eaten in my entire life. It was a next level pie.
My love for Coconut Cream Pie started later than my other food loves. Neither one of my parents were fond of coconut as a rule. When my dad wanted pie it was fruit or mincemeat. My mother loved cream pies but preferred chocolate and butterscotch. I believe the little bits of coconut were off putting to her.
As an adult I was offered coconut cream pie once and decided to try it. It was good. That was the beginning of my liking this rich treat. The problem came several years later.
If you have ever been pregnant you know that sometimes you get hit with food cravings. With my oldest daughter I craved Turkey and Avocado Croissant sandwiches. With Daughter Number Two it was Otis Spunkmeyer Chocolate Chocolate Chip Muffins.
In the early stages of my pregnancy with D3 I had a little craving for Blizzard treats. At some point the craving changed to Coconut Cream Pie. It started off very innocently. A co-worker who was my craving enabler went to a local bakery with me for lunch. We each got a piece of pie for dessert. A week or so later we did this again. The bakery was on my way home from work and I began stopping by on my home to buy an entire pie, to share with the family. I was stopping more frequently and soon started buying two pies. One of them I ate by myself without anyone knowing and the other I still shared with the family. This lasted for at least a month. It’s an easy way to gain 70+ pounds!
One might think that I would never want to eat Coconut Cream Pie again. Au contraire! I still love coconut cream pie as much as ever. I just don’t eat one daily now. Nor do I recommend that to anyone.
With as much coconut cream pie as I have eaten in my lifetime I had never made one. Yesterday I remedied that. I knew from the start that this pie was going to be good. My pie crust came together perfectly. The pastry cream and coconut filling was excellent from the first step to the last. My whipped cream and toasted coconut were both terrific. When I put it all together it was beautiful. The worst part was waiting to eat it.
Oddly enough, D3 does not like coconut in any form. She likes pie but will not even try coconut cream pie. The rest of us were barely able to eat dinner in anticipation for the pie. That is not entirely accurate, considering The Hubs and I each ate at least 3 homemade Tostadas. We were anxiously awaiting dessert, though.
The Coconut Cream Pie did not disappoint! As I mentioned, this was the best pie I have ever made. The Hubs and D4 agreed. Every aspect was perfection. D3 even asked to try the crust and we obliged. We had no qualms about removing some of the topping and filling to allow her to taste the crust. She did say it was delicious.
I will not be waiting until next year to make this pie again. Something this delicious deserves to be made at least once every quarter.
Do you like Coconut Cream Pie? After reading my food confession, do you have a dirty little food secret from your past you can share?
Coconut Cream Pie
- 1 pie crust baked and cooled
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups sweetened flaked coconut
- 1/4 teaspoon coconut extract
- 1/2 cup sweetened flaked coconut
- 1 1/4 cups cold whipping cream
- 2 tablespoons granulated sugar
- 1/8 teaspoon coconut extract
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in heavy bottomed medium saucepan over medium heat. Stir occasionally to prevent sticking or burning. Gradually add hot milk mixture to egg mixture, whisking constantly. Return mixture to saucepan; cook until pastry cream thickens and comes to a boil, stirring constantly. Remove from heat. Mix in coconut extract. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Refrigerate until cold, at least 2 hours and up to 1 day. Spoon filling into pre-baked pie crust. Cover with plastic wrap or topping.
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally. Set aside to cool completely.
In the bowl of stand mixer beat cream, sugar, and coconut extract until smooth and peaks form. Spread whipped cream over filling ensuring that filling does not show. Sprinkle evenly with toasted coconut. Refrigerate if not going to serve immediately.