Scratch Coconut Cream Pie

Happy Labor Day everybody!  Our bro Jas had a birthday a few weeks ago!  He's quite the foodie and wanted to do something other than birthday cake!  His requests?  Key lime pie and coconut cream pie!  Bri was in charge of the Key lime and I was in charge of the coconut cream!  I used a simple pastry cream recipe from culinary school that has never failed me and added unsweetened coconut to the pastry cream while it was cooking!  The coconut infused a natural and delicate flavor to the custard!  In one word!  PERFECT!  I also used a flaky pie crust recipe that is also never-fail and delicious! 

 

Flaky Pie Crust Recipe found here

For Coconut Cream:

1 quart milk

1/2 cup granulated sugar

3/4 cup unsweetened coconut, slightly goldened

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4 egg yolks

2 whole eggs

1/4 cup cornstarch

1/2 cup granulated sugar

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1/2 stick of butter

1 teaspoon vanilla extract

1.  Cook coconut in a saute pan, over medium heat.  Stirring frequently for a consistent golden color.

2.  In a heavy saucepan, dissolve sugar in milk with coconut and bring just to a boil.

3.  With a whisk, beat the yolks, whole eggs, cornstarch and sugar until smooth.

4.  Temper the egg mixture by slowly beating in some of the hot milk mixture in a thin stream.  

5.  Then return the tempered egg/milk mixture back to the rest of the milk mixture in the saucepan. 

6.  Over medium heat, stir mixture constantly until it comes to a boil.

7.  Once the mixture comes to a boil and thickens while stirring, remove from heat.

8.  Stir in the butter and vanilla.  Mix until the butter is melted and completely blended in.

9.  Pour the coconut pastry cream into a clean storage container.  Put waxed paper directly on the surface of the pastry cream so it doesn't form a skin while cooling.  Cover with the lid and put in the fridge to cool for at least 2 hours before using!

images by Kara