So for the 2nd day leading up to Pi Day, I am sharing with you guys traditional Southern Style Coconut Cream Pie! YUM! It’s definitly not hard at all to bake, so make sure you give it a try!
Here’s how you make it!
- Half batch of Traditional Pie Crust -> Click here for the recipe (Super Easy!)
- 1 1/4 cup coconut flakes
- 1 cup milk
- 1 cup cream
- 2 eggs, beaten
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 tsp salt
- 2 tsp vanilla extract, each tsp to be used separately
- 2 tbsp corn starch (maizena)
- 1 cup cream, for topping , whipped
- 1 tbsp sugar
- Turn the oven on at 175C, and fit your pie dough into your pie case. I used a 9 inch pie case, and once all the sides are tucked in nicely, take a fork, and just stab some holes in the centre , so when it bakes you allow some air to go through it. Then bake it for roughly 15 minutes until lightly golden brown. Take the pie crust out and let it cool completely before filling it.
- To make the coconut custard filling: Spread the coconut on a frying bake, and stirring occasionally, bake it until golden brown, about 5 minutes. remove and let it cool on a separate plate.
- In a medium saucepan, combine the milk, cream, eggs, sugar, flour and salt and mix well. Place the saucepan onto your stove top on low heat and bring to a boil, stirring constantly.
- Then, cook the mixture, stirring constantly, for 2 more minutes. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and 1 tsp of vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into a bowl, and chill in the fridge until slightly firm, about 30 min.
- While your custard is chilling, take the remaining 1 cup cream, and whip it to stiff peaks together with 1 tsp vanilla extract and 1 tablespoon of sugar.
- Once you’re custard is chilled, and slightly firm, but still a bit wobbly, pour it into your ready made pie crust. Top with whipped cream topping and decorate with the remaining toasted coconut flakes. And voila! Your traditional southern coconut cream pie!