Coconut Cream Pie

This is another outstanding recipe from James Peterson. I like coconut cream pie, but usually there's just too much overly sweet custard and very little coconut. This pie is chock full of coconut--14 ounces of shredded coconut, and the option to use coconut milk in the custard. The filling isn't too sweet, and most definitely doesn't taste egg-y--a pet peeve of mine. Even the crust is delicious. It's easy to work with, substantial, but still tender when baked.

One of the neatest things about this pie is just how simple the recipe is. You make the crust, make the custard, whip some cream, and put it together. The gorgeousness of this pie belies the fact that it's a cinch to make.

If you love coconut, this pie is for you.

Coconut Cream Pie

Basic pie dough for a 1 crust pie, prebaked (I used a James Peterson recipe)

3 cups milk or canned unsweetened coconut milk

1 teaspoon vanilla

2 eggs

2 egg yolks

1/2 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons cornstarch

14 ounces sweetened shredded coconut

1 cup heavy cream

In a medium saucepan, bring the milk to a simmer with the vanilla. In a bowl, whisk together the eggs, egg yolks, the 1/2 cup sugar, and the cornstarch until smooth. Pour half of the milk into the egg mixture, stir to combine, and pour the mixture back into the saucepan with the rest of the milk. Stir the mixture with a whisk over the heat until it bubbles and thickens. Transfer to a bowl, cover with plastic wrap, and allow to cool to room temperature.

Fold 3/4 of the coconut into the custard and spread the mixture into the prebaked pie shell. Chill for at least 1 hour.

Combine the cream with 2 tablespoons of sugar and beat it to stiff peaks. Spread the whipped cream over the pudding mixture, doming the cream in the center, and sprinkle the remaining coconut over the top.