Let’s talk about my dad. I probably had a different experience as a child then many other children did. My dad worked the night shift so that he could be home with my brother and I during the day while my mom was working. This meant that dad cooked us breakfast and lunch while mom cooked us dinner. It was great getting to see both of my parents cook and interacting with them in the kitchen.
This week we are sharing our dad’s favorite recipes for Sunday Supper. I know I’ve shared pierogies and paska in the past for Father’s Day because those are two of the dishes from our heritage that my dad always makes. This year I decided to make a recipe that he really loves but I have actually never made before.
It’s Coconut Cream Pie. I’ve never made a coconut cream pie because not many people in my family like it. My husband doesn’t eat coconut so it would be wasted at our house. So when I had a luncheon at school last week I thought it would be a great time to try the Coconut Cream Pie on my friends and if it was good I could then make it for my dad for Father’s Day.
Let’s talk about this recipe. It involves making a pie crust, making a coconut pastry cream, and whipping cream. Then the decorations on top really make the whole pie. I’m going to admit I didn’t make the crust. I bought a refrigerated pie crust and baked it myself.
Then I went for the pastry cream. Now pastry cream can be finicky. You have to get it hot, but not too hot. Then it has to just start to bubble but you don’t want it to boil. You have to whisk it so the eggs don’t curdle and you have to make sure it is thick enough.
So I went through everything, had no curdling, thought my mixture was thick enough and put it in the refrigerator to set. Well, it didn’t. It was thick but not thick enough to withstand being sliced into a pie. So I read a bunch of different websites on how to fix it and in the end I whisked a little gelatin with hot water then beat it into the pastry cream with a mixer. It worked like a dream!
Putting the pie together was easy. I had so much fun with the coconut and chocolate shavings on top. I was really proud of how it looked and hoped it tasted ok too. When I took a bite I know I could feel myself smiling. It was rich, creamy, and full of coconut. In fact I had one teacher tell me it was totally worth a cheat and another teacher tell me she never eats dessert but it was delicious. I’d say that’s a win!
Now I can’t wait to make it for my dad so he can enjoy it too. I’m not sure if he’ll get it for Father’s Day but if not his birthday is in July.
Coconut Cream Pie #SundaySupper
This delicious pie has a layer of silky smooth coconut pastry cream topped off with fresh whipped cream and white chocolate curls.
Author: Heather Lynne
Recipe type: Pie
Serves: serves 12
1 refrigerated pie crust dough
1 c. milk
1 c. coconut milk
2 c. sweetened coconut flakes
1 vanilla bean
½ c. sugar
3 T. flour
4 T. butter
1½ c. heavy cream
⅓ c. sugar
1 t. vanilla
2 oz. sweetened shredded coconut
4 oz. white chocolate
Preheat the oven to 425 degrees. Place the pie crust in a pie pan. Place a piece of parchment paper in the pie pan and fill halfway with pie weights or dry beans. Bake the pie crust for 12 minutes or until golden brown. Cool completely.
To make the pastry cream combine the milk, coconut milk, and coconut flakes in a medium saucepan over medium heat. Cut the vanilla bean in half and add to the pan. Heat the milk, stirring occasionally, until it begins steaming (do not boil!) Remove from heat.
In a small bowl combine the eggs, ½ cup sugar, and flour. Whisk until combined. Add ⅓ cup of the warm milk mixture to the egg mixture, whisking constantly, to temper the eggs. Remove vanilla bean.
Slowly pour the egg mixture into the milk mixture, whisking constantly.
Return the mixture to medium high heat and cook for 5 minutes, whisking constantly, until the mixture gets thick enough to coat the back of a spoon. (Do not let the mixture boil).
Remove from heat and quickly whisk in the butter. Pour into a container and refrigerate for at least 4 hours.
When you are ready to put together the pie pour the heavy cream, sugar, and vanilla in a large bowl. Beat on medium speed with a hand mixer until stiff peaks form. Set aside.
Pour the pastry cream into the cooled pie crust and smooth our the top. Carefully pour the whipped cream on top of the pastry cream. I like to use a spoon and make swirls in the top of the whipped cream.
Sprinkle the top with the shredded coconut.. Using a pairing knife make white chocolate curls to put on the top of the pie. Sprinkle with cinnamon and serve.
Adapted from The Jey of Cooking
Appetizers & Snacks:
Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
Easy Homemade Pretzel Recipe by April Golightly
Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
Stuffed Jalapeños by Feeding Big
Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
Dad’s Favorite Blueberry Pancakes by Family Around The Table
Sausage and Hash Brown Frittata by My World Simplified
Steak & Egg Breakfast Skillet by Caroline’s Cooking
Condiments & Sauces:
Beerinara by What Smells So Good?
Homemade Refrigerator Pickle Relish by Renee’s Kitchen Adventures
Apple Crisp by Ninja Baker
Banana Berry Bread by Desserts Required
Blackberry Chocolate Chunk Ice Cream by Simple and Savory
Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
Cherry Garcia Bars by Pies and Plots
Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
Classic Pineapple Upside Down Cake by Grumpy’s Honeybunch
Coconut Cream Pie by Hezzi-D’s Books and Cooks
Tempura Strawberries by Baking Sense
German Chocolate Brownie Pie by That Skinny Chick Can Bake
Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
Peach Crumble Bars by The Finer Cookie
Personal Banana Cream Pie by Food Lust People Love
Strawberry Rhubarb Pie by The Chef Next Door
Maizena Tamal by Basic N Delicious
Mom’s Carrot Cake by Jennifer Cooks
Bacon Patty Melts by Cookin’ Mimi
BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
Beef Shepherd’s Pie Casserole by Cooking Chat
Buffalo Chicken Tacos by Palatable Pastime
Carolina-Style BBQ Burger by The Redhead Baker
Cauliflower Walnut “Meat” Zucchini Boats by Beauty and the Beets
Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
Eggplant Beef Stew by My Life Cookbook
Fillet Mignon with Blue Cheese-Herb Butter and Red Wine Reduction by The Weekend Gourmet
Fried Chicken by Tramplingrose
Grilled Chicken and Beef Stir Fry by The Freshman Cook
Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
Italian Sausage and Peppers by Monica’s Table
Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
Mustard, Garlic and Herb Encrusted Filet Mignon by La Bella Vita Cucina
Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
Skillet Spaghetti and Meatballs by From Gate to Plate
Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
The Ultimate BLT Pasta Salad by Cooking with Carlee
Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement
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