As you know, I am a math teacher, so tomorrow is a big day. It’s Pi Day. Pi is an irrational (non-ending, non-repeating decimal) number that is the ratio of a circle’s circumference to its diameter. Tomorrow also is Einstein’s Birthday, so it is a big day all around for the math and science world. Then to make it even better, I’m a foodie and people everywhere celebrate Pi Day with pie, so it really is a perfect day for me.
With that in mind, I chose to make Coconut Cream Pie for Pi Day. The filling is Martha Stewart’s recipe, but she uses a chocolate cookie crust, and I wanted traditional pie crust. She also makes whipped cream without and sugar, but I just a touch. So, it isn’t quite Martha Stewart’s recipe, but it is close, and it is delicious. I could eat the custard right by itself with or without the coconut added. Hope you enjoy!
- 1 pie shell, baked and cooled (use your favorite homemade or store bought)
- 1¾ cups sweetened shredded coconut, divided
- 2¾ cups whole milk
- 4 large egg yolks
- ½ cup sugar
- ⅓ cup cornstarch
- ¾ tsp. vanilla
- ½ tsp. sea salt
- 1½ cups heavy whipping cream
- 1 Tbsp. confectioners' sugar
- In a medium sauce pan, stir together milk, egg yolks, sugar, cornstarch, vanilla, and salt.
- Cook over medium heat, stirring constantly to prevent sticking until mixture thickens (about 7 minutes).
- Remove from heat and strain into a bowl using a fine mesh sieve.
- Stir in 1¼ cups coconut.
- Pour into prepared pie shell and smooth the top with a spatula.
- Refrigerate until set (about 2 hours).
- While pie is being refrigerated, put remaining ½ cup coconut in a small skillet.
- Heat the coconut over medium, stirring constantly to prevent burning until the coconut is golden brown.
- Set coconut aside to cool.
- Just before serving, whip cream with the whisk attachment of an electric mixer until soft peaks form.
- Add confectioners' sugar and continue whipping until stiff peaks form.
- Spread or pipe whipped cream over coconut mixture.
- Serve immediately.
Source: Adapted from Martha Stewart.
This recipe was shared on In and Out of the Kitchen with Feeding Big.