Birthday Pie


My husband caught me watching cooking shows… again.  It’s my favorite lazy Saturday afternoon activity.  I have a notebook filling up with scribbled recipes and instructions television.  Sometimes, no:  often these recipes come in handy and turn out great!  This pie is what he chose for his birthday this year and it was a delicious success.

Coconut Cream Pie

recipe from Martha Bakes

1 pate brisee (pie crust), blind baked

Here’s the recipe for two crusts:

2 1/2 cups all purpose flour

4 teaspoons sugar

1/2 teaspoon salt

2 sticks butter, cubed and ice cold

3-5 Tablespoons ice cold water

  • Pulse in food processor til it holds together when you squeeze it in your hands.  Divide and shape into two discs, wrap well in plastic and chill until ready to use.
  • To blind bake:  roll out the pie dough and fit it into the pie plate.  Line the unbaked pie shell with foil or parchment paper and fill with dry beans or pie weights.  Bake at 375 for 25 minutes. Remove the weights and foil and bake an additional 10 minutes or until golden brown.  Let the crust cool.

For the pie filling:

Whisk together in a saucepan:

  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/2 teaspoon salt

add the liquids (just a little at first to get the lumps out):

  • 1 1/4 cup whole milk ( I used 2% and some coconut milk)
  • 1 1/2 cup coconut milk (that’s one can – look for it with the Thai food in the ethnic aisle)

Heat until it’s coming to a low simmer, stirring constantly so it doesn’t stick or burn.  Separate 4 eggs and save the whites for another recipe.  Whisk in a small bowl:

  • 4 Yolks

Add a little of the hot milk mixture and whisk to temper the egg yolks.  Then add the yolks to the saucepan and cook until very thick.  Pour the hot custard into a bowl and add:

  • 3/4 teaspoon vanilla
  • 1 cup shredded (unsweet) coconut

Pour the custard into the cooled pie shell and chill until ready to serve.  Top the pie with freshly whipped cream and some coconut toasted lightly in the oven.  Beautiful!

This custard was easy to make – don’t be scared!  This pie feels really decadent but is pretty low in sugar and downright healthy compared to anything you could buy.