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Coconut Cream π

I made this pie for π day this year. Mitch mentions in his book that people should make him coconut cream pies and bring them to him. I wanted to practice just in case it becomes required of me. I took this recipe from Epicurious.com and it was delicious. I cheated and used a pre-made crust. It didn’t seem to bother anyone.

Ingredients

  • 1 pie crust (see recipe)
  • pie filling
    • 1/2 cup sugar
    • 2 large eggs
    • 1 large egg yolk
    • 3 tablespoons all purpose flour
    • 1 1/2 cups whole milk
    • 1 1/2 cups sweetened flaked coconut
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon coconut extract
  • pie topping
    • 2/3 cup sweetened flaked coconut
    • 1 1/4 cups chilled whipping cream
    • 2 tablespoons sugar
    • 1/8 teaspoon coconut extract

Preparation

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl.

Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.


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