This would be my first guest post for PieDay, my friend Pam was kind enough to ante up a coconut cream pie that she made this week. I met Pam while taking the mushroom course at NAIT this fall, when I tweeted asking anyone if they wanted to come with me, she jumped on it like white on rice! We proceeded to have a blast trudging through the bush looking for mushrooms then cooking up a storm in the NAIT kitchens with our lovely finds.
This was a very, very good week for my to have a guest post for my Friday PieDay.
This was adapted from an Anna Olsen recipe, according to Pam and she also added that she thinks a coconut alcohol in this pie would be an amazing addition. I concur. A little Malibu helps everything out.
Malibu would have helped me this week. It was all so very good until my daughter decided to pick up the stomach flu and only allowed this mom about 3 hours sleep in total on Tuesday night. Three horrible, broken hours of sleep. Of course, because children just know these things intuitively and decide to get sick right when you need the most energy, it was the night before Chef Shane Chartrand and I trekked around downtown for hours and talked to places about the Culinary Arts Cook Off. I was impressed that I made it all day on those three horrible hours. That I spoke English in semi-complete sentences – I hope. Perhaps no one was mean enough to tell me I wasn’t making any dang sense.
There’s most likely a rumour going around now that Magpie likes a little “tipple” of something in her morning coffee. I swear to all that’s holy, any slurring was sheer lack of sleep.
On the bright side, even though I didn’t make any sense, people are eager, excited and signed on to participate in the Culinary Arts Cook Off! What an event this is going to be.
I expect you will all attend.
Ahem. That means YOU reading this. The only exception I will make is for my American readers.
Enough digressing,time for pie!
- 300 grams crushed up gingersnaps
- 1/3 to ½ cup melted butter
Combine in a bowl using enough butter to make it stick together. Then press into a 9” pie plate or spring form pan. Place in fridge to cool.
- 2/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon salt
- 2 1/4 cups coconut milk, about a can and a half. Use left over for curry next day….
- 2 whole large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 cup unsweetened coconut, lightly toasted (optional toasting, I did not toast it, and I used long thread sweetened coconut because that is what was in the house. )
For the filling, stir the sugar, cornstarch and salt together in a heavy-bottomed saucepot. Whisk in the coconut milk, whole eggs and egg yolks, making sure there are no lumps.
Heat up the custard on low heat, whisking constantly for 5 minutes. Increase the heat to medium and continue whisking until the custard thickens and becomes glossy, which takes about 5 more minutes. Remove from heat and strain through a sieve.
Stir in vanilla, butter and coconut and stir until the butter has melted. Pour immediately into the chilled pie shell, let it cool on the counter for 15 minutes, then chill completely before topping with cream, at least 4 hours.
Whipped Cream Topping
- 1 ½ cups whipping cream chilled
- ¼ cup sugar
- 1 cup toasted coconut, I used long thread sweetened cause that is what I had.
For the lovely and must-have cream topping, whip the cream to a medium peak, and whisk in the sugar . Top the coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish.
Keep pie in fridge if there’s any left over…lol!
So thank you Pam, so very much, for this lovely recipe and pictures! It saved my bacon. If anyone else wants to share a recipe, go on ahead!
I hope everyone is having a lovely Friday. I am so looking forward to cleaning my house and catching up on laundry from having sick kids. Oh boy!
Really, I Don’t Have a Tipple in the Morning Magpie0