Nothing beats a homemade pie! Chef Debbie Iverson from Harmons joined us with her recipe for a coconut cream pie… the perfect dessert to celebrate Pioneer Day with!
Coconut Cream Pie
Flakey Pie Crust
- 3 cups all purpose flour
- ½ teaspoon salt
- 1 ¼ cup shortening, cold
- 1 large egg, beaten
- 5 tablespoons ice cold water
- 1 tablespoon vinegar
- Preheat oven to 400 degrees.
- Put flour and salt in large mixing bowl with shortening. Using a pastry cutter, cut the shortening into the flour until mixture resembles coarse crumbs.
- Add beaten egg, ice water and vinegar to small bowl. Mix well.
- Add egg mixture to flour mixture until mixture forms a ball.
- Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over mix.
- Roll out with rolling pin on a lightly floured surface to a circle larger than pie pan; about 1/8 inch thick. You can freeze any remaining dough.
- Bake for 8 to 10 minutes or until lightly brown
- 2 (9-inch), double crusted pies or 4 single pie shells
Coconut Cream Pie Filling
- 2/3 cup sugar
- ¼ tsp. salt
- ¼ cup Cornaby’s Thick Gel or corn starch
- 2 cups whole milk, divided
- 3 large egg yolks
- ½ cup heavy cream
- 2 Tbs. butter
- 1 tsp. coconut extract
- ¾ cup coconut
- toasted coconut for garnish
- sweetened whipped cream for garnish
- In medium mixing bowl whisk together sugar, salt and Cornaby’s Thick Gel. Whisk in ½ cup milk and egg yolks until smooth.
- In heavy bottomed medium saucepan mix together remaining milk and cream. Whisk constantly until near boiling.
- Remove from heat and while whisking briskly, slowly add hot milk to egg mixture.
- Return to saucepan continuing to cook on med-high heat. Constantly whisk until liquid thickens.
- Remove from heat add butter, coconut extract and coconut. Stir until mixed well.
- Cover with plastic wrap and cool for at least two hours. Fill in favorite pie crust. Garnish with whipped cream and toasted coconut.
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