Cream Pies (Coconut)
Flaky Pie Dough for a 1 crust pie
2 cups milk
1/3 cup sugar
1/2 coconut cream (ie. Coco Lopez)
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
2 large bananas, sliced
1/2 cup toasted sweetened coconut
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Prepare and bake the crust following package directions.
To make the filling, combine milk,sugar and salt in a nonreactive saucepan; whisk to mix and bring to a boil over low heat. Place 1/2 cup coconut cream in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees.
After the filling has cooled, fold in 1/2 cup toasted sweetened coconut.
To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.
After covering the pie with the whipped cream, (you may add up to 1/4 cup coconut cream to the cream before whipping it to replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened coconut.
Pairs Well With
To toast coconut, place it on a jelly roll pan on the middle rack of a preheated 325 degree oven for about 15 minutes. Stir often so that the coconut colors evenly to a light golden brown.