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!
Martha Stewart’s Coconut Cream Pie for Pi Day
Prep
Cook
Total
Yield 8
Ingredients
- 1 pie shell, baked and cooled (use your favorite homemade or store bought)
- 1 3/4 cups sweetened shredded coconut, divided
- 2 3/4 cups whole milk
- 4 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3/4 tsp. vanilla
- 1/2 tsp. sea salt
- 1 1/2 cups heavy whipping cream
- 1 Tbsp. confectioners’ sugar
Instructions
- 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 1 1/4 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 1/2 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.
I love coconut cream pie! This looks incredibly yummy!
I just wanted to let you know I love your blog and nominated you for a Liebster Award. Check out my blog A Handful of Everything for details!
http://ahandfulofeverything.blogspot.com/2013/03/nominated-for-liebster-award.html
Thank you so much!
Thanks for sharing with us at “In and out of the Kitchen Link Up Party”
Coconut cream is my favorite, and this one looks fantastic! Gotta give it a try- thanks! 🙂
Joy @ Yesterfood.blogspot.com
Thank you! It really was delicious.
P.S. PINNED!