I made another pie! I don’t know why I’m so into pies right now, but nobody around here’s been complaining! I guess it’s the country girl in me trying to come out, which can be hard to find. Ask anyone who knows me and they’ll say that I am so not country. I scream at every spider or bug I see, have horrific allergies, and recently made my husband come home from work to kill a wasp in the kitchen (he works down the street!)… but there’s a country girl deep down in there.
I remember spending lots of weekends and summers in Francis, OK where my mom grew up. Anyone know where that is? Anyone? Every time we would go visit my granny was always making pies, any and every kind of pie imaginable. She was known for her pies. And if you go to any diner in the small town we live in they don’t have fancy cupcakes. They have pies! So I guess my Oklahoma roots are shining through 🙂
This time I decided to make coconut cream. I bought a huge bag of unsweetened coconut for this no-bake energy bite recipe a few weeks ago and had a ton left over. So I decided to use my leftover coconut for a coconut cream pie. It was simple to make and my family loved it.
Most coconut cream pies call for a meringue topping but I wanted to be different and use coconut cream and might I say… I think it was a good choice! If you like coconut I’m sure you’ll love this pie 🙂
*Here’s the link to my pie crust recipe
- 1 Pre-Baked Grain Free Perfect Pie Crust Recipe (see link above)
- ½ C Granulated Sugar (I used coconut palm sugar)
- ½ C Earth Balance Butter ***I now use Refined Coconut Oil to ensure a thick filling, as it firms when placed into the fridge.**
- 2 Tbsp. Honey
- ¼ Tsp. Salt
- ½ C Canned Coconut Milk
- 3 Egg Yolks
- ¼ C Arrowroot Flour
- ¼ C Cold Water
- 1 C Unsweetened Coconut
- ½ Tsp. Vanilla Extract
- 1 Can Full Fat Coconut Milk, refrigerated 24 hours
- ½ Tsp. Vanilla Extract
- 2 Tbsp. Honey or Sugar, to taste
- ½ C Unsweetened Coconut, for garnish
- Pre-bake pie crust according to directions and set aside to cool.
- In a small bowl, mix together the arrowroot and water. Set aside.
- In a medium-sized saucepan, mix together the butter, sugar, salt, honey, milk, and egg yolks. Use a wire whisk to break up the egg yolks and stir up the mixture a bit.
- Place over medium heat and very slowly bring to a boil, whisking constantly... you don't want to scramble the eggs*!
- *If you're worried about it, which I wasn't, you can temper the eggs: Whisk eggs in separate bowl. When mixture reaches a boil, very slowly add the mixture to the eggs whisking constantly then transfer back to saucepan.
- Stir the arrowroot and water again then slowly add to the egg mixture stirring constantly until thickened, 30 seconds to a minute. Remove from heat and stir in the vanilla and coconut. Pour into the cooled crust.
- Place plastic wrap directly on the pie filling and place in fridge 2 hours. Top with the coconut cream.
- Start by toasting the coconut: Pre-heat oven to 350 degrees. Spread coconut on baking sheet and bake until browned, 2-3 minutes. Keep a close eye on it so it doesn't burn! Set aside to cool.
- Scoop out the coagulated cream from the coconut milk and place in a large mixing bowl.
- Add the vanilla and honey then beat on high until well mixed.
- Spread cream on top of the filling and garnish with the toasted coconut. YUM!!!
|The brownish color is from the coconut palm sugar|
this post is part of Slightly Indulgent Tuesdays