We went to our friends' home for Thanksgiving. I was asked to make pies, since I love to bake pies. Mike's favorite is Coconut Cream Pie - and since I forgot his birthday earlier in the month I figured it was a good "forgive my old brain" present.
I found a recipe - and of course adapted it. And I made it in a gluten-free pie crust. Not my favorite to work with. I'd suggest using a regular pie crust and if you must go gluten-free, just do in in a pie plate and eat it like pudding. It held together that well and really, all that matters is the taste. It was amazing! So try it out.
Coconut Cream Pie
- Baked 9" pie crust
- 1 cup sweetened flaked coconut
- 1 1/2 cup coconut milk
- 1 1/2 cup heavy cream
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/3 cup corn starch
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup frozen whipped topping, thawed (I like to make my own whipped cream)
Preheat oven to 350 degrees F.
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the coconut milk, heavy cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
Get a big cup of coffee, plate, fork and ENJOY!