Okay, so this is late. And I’m a nerd. Pi Day is supposed to be to celebrate the mathematical constant Pi or π. However, it IS a pretty good excuse to just have pie. And I WAS in Math Club, so it’s all good. Although at Math competitions we just got donuts. No pie. The heathens!
We celebrated Pi Day with some pretty delicious Coconut Cream Pie. Enjoy!
1 pie crust recipe (the recipe makes double what you’ll need…) – roll out dough and cook pie crust according to directions (or use pre-baked or frozen prepackaged or even graham cracker crust…your pick)
½ cup flaked, sweetened coconut
1½ cups coconut milk
1½ cups half-and-half
5 egg yolks
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
¼ teaspoon salt
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla
2 cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla
- take the 1/2 cup coconut and spread in a rimmed pan or pie plate. Toast in the oven at 350° F for about 8-10 minutes or until golden. Set aside.
- Pour coconut milk and half-and-half into a measuring cup. Add the egg yolks and whisk together – set aside.
- Put the sugar and cornstarch in a heavy-bottomed saucepan over medium-low heat. Whisk in the milk and egg mixture slowly and until well blended. Stir constantly.
- Bring mixture to a boil. Stir constantly with a rubber spatula or wooden spoon and boil for one to one and a half minutes or until desired thickness is reached (I do about 90 seconds.. 60 is a bit too runny for my liking)
- Remove from heat and add butter, 1 1/2 cups coconut, vanilla and salt.
- Spread custard into pie crust. Cover with plastic wrap and chill in the fridge for about an hour or until chilled.
- Whip heavy cream and sugar in a chilled bowl until peaks form. Add vanilla if desired and whisk until incorporated.
Before serving, top custard with whipped topping and toasted coconut. And dig in!
**You can also make this with a pre-packaged pudding and just add the coconut… but I really like the flavour of home made custard.