Ingredients
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For the Crust and Coconut Cream Filling
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Easy Pie Crust
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2 tablespoons all-purpose Flour
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⅓ cup Cornstarch
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¾ cup Granulated Sugar
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2 cans (14 ounces each) unsweetened Coconut Milk
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5 large Egg Yolk
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3 tablespoons Unsalted Butter
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1 tablespoon White Rum
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1 tablespoon pure Vanilla Extract
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For the Cream Topping
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2 cups Heavy Cream
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⅓ cup confectioners’ Sugar
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1 teaspoon pure Vanilla Extract
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1 cup sweetened shredded Coconut
Directions
In the beginning there were delicious cream pies that were actually cakes, the most renowned being Boston Cream Pie. During the 1950s authentic cream pies from banana cream to chocolate cream to coconut cream were extremely popular. And oh how yummy those pies were; every once in a while one just has to find a place on our tables. Easter Sunday dinner is the ideal occasion because we’re between seasons of imported winter fruits and the local crop. Never mind, we’ll all watch what we eat on Monday!
Steps
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1
Done
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Roll the pie dough out to form a 12-inch circle. Lay it evenly in a 9-inch pie plate and pat it in to fit. Trim the overhanging dough so it is even with the edge of the pie plate. Chill the pastry, covered, in the refrigerator for 1 hour. |
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2
Done
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Position a rack in the lower two thirds of the oven, and preheat the oven to 425°F. |
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3
Done
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Fit two sheets of heavy-duty aluminum foil directly on the surface of the pie crust to weight it down. Bake the crust until it turns golden brown, about 10 minutes. Remove the foil and bake the crust to firm up, 5 minutes longer. Let the crust cool on a wire rack. |
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4
Done
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Prepare the coconut cream filling: Combine the flour, cornstarch, and granulated sugar in a saucepan. Gradually whisk in 1 can of the coconut milk. Then whisk in 1 cup of the second can (reserve the rest for another use). Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer 2 minutes. |
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5
Done
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Beat the egg yolks in a bowl. Whisk some of the hot filling into the yolks, and then whisk the mixture back into the saucepan. Continue to simmer, whisking constantly over low heat, until slightly thickened, 2 minutes. |
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6
Done
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Remove the pan from the heat and whisk in the butter, rum, and vanilla until smooth. Pour the filling into a bowl and place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Set it aside to cool to room temperature. When the filling is cool, scrape it into the baked pie crust. Cover and chill in the refrigerator until set, about 1 hour. |
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7
Done
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Just before serving, whip the cream with the confectioners’ sugar and vanilla until stiff peaks form. Spread the whipped cream over the coconut cream filling, mounding it slightly in the center. Sprinkle the top evenly with the shredded coconut and refrigerate until serving time, up to 4 hours. |
