Dear Chase:
It looks like bananas are not the only thing in season right now.. it seems like pies are all range for our household. This pie is the 6th pie that I have made since the super popular banana cream pie. I don't know what it is but there is just something so warm and spring-like about pies. I love pies so much, that I don't really even have one favorite. I love all sorts of pies, from apple, blueberry and peach to chocolate, pecan, or any other pie you can think of. The newest pie to hit our island is this super creamy, decadent yet light as air, coconut cream pie. I would have to say that the inspiration for this recipe started when I came across this article about the many health benefits of coconut water. The article talks about the many benefits of coconut water from increased metabolism, better hydration, promotes weight loss to boosting your immune system. Your grandmother has always told me how the juice from a young coconut is good for your health but I never really thought much of it until now. It really sparked my interest as well as the inspiration for this particular dessert. I'm not saying it is the same thing by any means but my baking inspiration does come a lot from seasonal ingredients to a specific ingredient that I want to try. This coconut cream pie is so easy to make and there is no baking required. Follow my simple recipe below and give it a try....
Ingredients:
2c. Heavy Cream
1c. Whole Milk
4 Large Egg Yolks
1/2 c. Cane Sugar
1/4 c. Cornstarch
1 Vanilla Bean, scraped or Vanilla Extract
1 c. Shredded Coconut
1 Pre-made pie crust or you can use my pie crust recipe
Directions:
Filling:
In a large pot, simmer the (1c.) heavy cream, milk, sugar and cornstarch all together. Add egg yolks one at a time and slowly whisk together. Continue to stir at medium heat but do not let the mixture come to a boil. As you stir, mixture will start to get thicker forming a custard-like consistency. Remove from heat and stir in your vanilla bean or vanilla extract. Let cool before putting into pie crust.
Pie Crust:
Take crust out of the packaging and bake in the oven for 12-15 at 350 degrees, until golden brown.
Take your cooled pie crust and pour your custard filling and smooth the top. Next toast the coconut on a sheet try in the oven at 350 degrees for 5-8 mins. Then, whip the remaining heavy cream in a mixer at high speed until the cream thickens and top off the pie with a big dopple of whipped cream. Lastly, sprinkle the toasted coconut over the pie and chill in the refrigerator overnight.
