Coconut Cream Pie

This wonderful pie recipe comes from an Amish cookbook that we picked up at a local Amish store recently. 

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Coconut is not my favorite, but this pie is very tasty indeed, much like the icebox cookies we made.

As with all cream pies, the filling for this pie is not baked with the shell, so you will need to blind-bake a pie shell in advance, or buy one.  I will add a recipe for a lard pie crust and instructions for blind-baking after the pie recipe.

Coconut Cream Pie

Ingredients:

  • 2 cups milk
  • 1/3 cup sugar
  • 4 tbsp flour
  • 2 eggs
  • 1 tbsp butter
  • 1/2 tsp salt
  • 3/4 cup shredded coconut
  • 1 tsp vanilla
  • whipped cream or topping for decoration

Directions:

  • Scald 1/2 cups of the milk in the top of a double boiler.  Heat water in the bottom of the double boiler.
  • Combine sugar, flour and salt.  Stir in remaining 1/2 cup of milk and eggs.
  • Stir the flour mixture into the hot milk and cook over boiling water until thickened.
  • Remove from heat.  Add butter, vanilla and coconut.
  • Let cool a little and pour into the prepared pie pan.
  • Cover or decorate with whipped cream or topping.  You can even sprinkle more coconut flakes on top if you wish.

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Lard Pie Crust 

Ingredients:

  • 1 1/2 cups flour
  • pinch of salt
  • 1/2 cup lard
  • 3-4 tbsp cold water

Double the ingredients for covered pies.

Directions:

  • Combine flour and salt in a bowl.
  • Cut in the lard until it resembled coarse crumbs.  I do that with a fork.
  • Sprinkle in water a tbsp at a time until the pastry hold together.
  • Shape into a ball and chill for 30 minutes.  If blind-baking, you can omit this step and put the dough into your pie pan right away.
  • Roll out dough about 1/8 inches thick; transfer to pie pan.
  • Flute the edges, fill and bake according to recipe.

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How to Pre-Bake (Blind-Bake) a Pie Crust

  • Line a pie pan with your dough.  Chill the crust, loosely covered with plastic wrap, for at least half an hour.
  • Place a baking sheet on a lower oven rack and preheat the oven to 425 degrees F (220 C).
  • When the pie crust is chilled, it should be firm to the touch.  Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming.
  • Line the crust with a double thickness of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan.
  • Fill the foil with dried beans or other suitable pie weights like peas or even sugar.  The weights ensure that the crust holds its shape during baking and doesn’t slump in the pan or bubble up.
  • Put the pie plate into the oven on the preheated baking sheet and reduce the heat to 400F.
  • Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent “raw” look, 10 to 12 minutes.
  • Remove the baking sheet and pie pan from the oven. Lift up the edges of the foil and set the beans aside.  Save your pie weights for the next time you bake a pie.  You can’t eat them anymore (unless you use sugar, it can be eaten still).
  • Return the pie and baking sheet to the oven and continue baking it until the entire crust is golden brown, about 15 minutes longer.
  • Remove the pie shell from the oven.  To help prevent soggy pie or quiche crusts, brush the inside of the crust with egg wash (1 egg beaten with 1 tablespoon water) to create a seal.  Return the crust to the oven until the egg wash is dry and shiny, about 3 minutes.
  • Let the crust cool completely before proceeding with your cream pie recipe.
  • If you prefer to blind-bake your crust before any filling goes in, you can pour in your filling after you took the pie weights out (no need to let the crust cool) and then return the filled pie to the oven.

The featured image is an example of how a coconut cream pie can look.

 

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