A few weeks back my husband came home with a huge smile on his face and announced that his brother was coming home from Ottawa for the weekend and would be coming to our place on Sunday for a barbecue with his girlfriend. This was told to me on Saturday. And of course the cupboards were bare.
We jetted off to the nearest grocery store, which was packed to the brim with cottagers. We just narrowly escaped with our pork chops and watermelon. People on vacation become all sorts of crazy!
I did what I could Saturday night, and then Sunday morning I was up early racing around the kitchen and polishing the house in between. We decided to stay home from church (!!) to get everything ready and also since Hubby’s brother had limited time we wanted to be sure to get a full visit. I marinated pork chops, threw together potato salad, sliced watermelon, and whipped up a coconut cream pie.
Hubby loves coconut cream pie, but for some reason I rarely think to make it. A fault he reminds me of often.
A half hour before they were do to arrive Hubby got the call. They weren’t coming. Instead they had decided to break up. Awww family drama.
I was left standing in my (remarkably clean) kitchen surrounded with food that I had run around making all morning.
So in true food loving fashion Hubby and I went outside fired up the grill and proceeded to eat it all ourselves (Over the span of two meals of course). The best part of all was the coconut cream pie. I don’t make one very often, but when I do you’re going to want to be around to taste it.
Full disclosure….I’m ashamed to admit it…. I bought the crust. I know! I can hear the gasps already. I bought a graham cracker crust which went really well with the pie. I highly suggest it, and if I had had more time I totally would have made the crust myself.
Ok carry on.
Coconut Cream Pie
You Will Need:
1 prebaked 9 inch pie crust – my recipe for pie pastry can be found here
2/3 cup sugar (I always use organic cane sugar. You can use white if that’s all you have)
1/3 cup arrowroot powder (or corn starch)
1/2 teaspoon of salt
3 cups of milk
4 egg yolks beaten
2 tablespoons of butter – softened
2 teaspoons of vanilla extract
1 1/2 cup shredded coconut
2 cups of whipping cream
2 tablespoons sugar
2 teaspoon coconut flavoured rum (optional)
Handful of toasted coconut for garnish
In a large saucepan combine sugar, arrowroot powder, and salt. Mix well, then slowly whisk in milk and beaten egg yolks.
Cook on medium heat, stirring constantly, until mixture thickens and starts to boil. Boil and stir for 1 minute then remove from heat.
Stir in butter and vanilla extract. Add shredded coconut and mix thoroughly.
Pour immediately into pie crust and allow to chill in the refrigerator for at least 2 hours.
To Prepare the Topping:
Beat whipping cream until soft peaks form. Add in sugar and rum and continue beating until stiff peaks form. Pipe or spoon onto chilled pie. Sprinkle toasted coconut over topping.
Simple, rich and delicious. That’s summer in a pie crust baby.