7/10/2011

Sunday Dinner

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Marinated Peaches with Triple Cream Cheese 
Crackers

Shrimp-n-Grits with Ham Gravy
Cabbage Salad with Garlic, Herbs, and a Red Wine Vinaigrette
Chive Biscuits

Coconut Cream Pie


I am keeping this Sunday post short, but "sweet".  My children are headed off to sleep-away camp tomorrow so we are going to spend some family time at the beach today.  That means I am not spending the day in the kitchen as much as a usual Sunday, but I still wanted a meal for them to savor before heading off to camp.  The appetizer is a fresh and refreshing start to the meal.  Shrimp-n-Grits is good comfort food that comes together rather quickly while the cabbage salad adds crunch and helps cut the richness of the shrimp.  The chive biscuits help sop up every last bit of ham gravy.  The Coconut Cream Pie is the recipe I am sharing today.  This pie is filled with a  coconut custard and topped with a lightly sweetened coconut whipped cream.  It is flaky, creamy, light, and perfect for any coconut lover.  It is also a chilled pie, so it is a perfect ending to a warm day at the beach.


Coconut Cream Pie
serves 8-10

one 9-inch single crust pie, baked and cooled

For the Filling
1 cup granulated sugar
1/2 cup cornstarch
1 1/2 teaspoons powdered gelatin
1/2 teaspoon kosher salt
1 cup coconut milk
3 extra large egg yolks, lightly beaten
1 cups whole milk
1 teaspoon pure vanilla extract
1/8 teaspoon coconut extract
1 1/2 cups sweetened shredded coconut, chopped

For the Topping
1/2 teaspoon powdered gelatin
1 Tablespoon cold water
1 1/2 cups heavy cream
2 Tablespoons granulated sugar
1/2 teaspoon coconut extract

For the Filling
In a large bowl, combine the sugar, cornstarch, gelatin, and salt.  Add the coconut milk and yolks and whisk thoroughly to combine.  In a medium saucepan over medium heat, heat the whole milk until small bubbles appear around the edges. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.  Pour the entire mixture back into the saucepan and cook, stirring constantly over medium heat until very thick, about 3 minutes.  Remove from the heat and stir in the extracts and coconut.  Allow the mixture to cool completely in an ice bath, stirring frequently.  Use when cooled or store in an airtight container in the refrigerator overnight.

For the Topping
*  The gelatin in the topping stabilizes the cream and it sets rather quickly.  Therefore, have the pie filled and cooled before making the topping.

In a small bowl, sprinkle the gelatin over the water.  Heat the mixture in the microwave for a few seconds until the gelatin has melted.  In the bowl of a stand mixer fitted with the whisk (or in a bowl using a hand held mixer or by hand with a wire whisk), beat the cream and sugar on medium high until soft peaks form.  Drizzle in the gelatin mixture and the extract and beat until firm, but not stiff, peaks form.  Spread the whipped cream mixture over the coconut custard and refrigerate the pie until ready to serve.

Source: Adapted from Magnolias by Donald Barickman











11 comments:

  1. This is my dad's ALL TIME favorite pie. This makes me want to make it and mail it to him! LOL yummmy! Thanks for sharing!

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  2. Nicole,
    What a yummy dinner and this pie looks just amazing! I am book marking this one for our trip to the beach - have to loose a few pounds so I can eat stuff like this while we're there!! :) I love the idea of the gelatin in the topping to keep it from drooping, thanks, Chris

    ps the pickled onions are wonderful, I didn't have any red onions that day so I made them with sweet onions and a combination of rice and apple cider vinegar, absolutely delish! Thanks, Chris

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  3. I ADORE coconut and this pie looks like it would be my favourite dessert everrrr, however i have never come across coconut extract here in the UK and this is rather saddening! If i ever do get my hands on the elusive stuff I plan on hitting the kitchen to make this pie asap :)

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  4. This coconut pie just looks wonderful, I so look forward to trying, thanks for sharing.

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  5. Oh wow!!! This makes my mouth water..... MUST.TRY.ASAP. Thanks for sharing!!

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  6. This pie looks like it came from a bakery or something. It looks perfect and your photo really captures all of the delicious details!

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  7. AnonymousJuly 18, 2011

    Mann, its hot outside! After a hard days work of chasing my 1.75 yr old daughter around the neighborhood in this kind of heat wave we've been having, there's nothing better than coming home to a cool slice of this Coconut Cream Goodness! (perhaps a tall glass of iced tea too:)
    My wife made this pie last week and, Boy, I'm telling you, MmmmmMmmmmMmmmaaaahhhhh!!! Superb! The consistency is what does it for me. Perfect density. Prefect creaminess. Crust of perfect crustiness! (you know, sometimes the crusts don't like to cooperate, but this one was butteryflaky-perfect!) I had to pretend the pie was all eaten up by the mysterious pie muncher, but I secretly have the final quarter slice hidden in the fridge. Can't wait for my ten o'clock snack.

    Thanks Nicole, what a great recipe!

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  8. Anon-
    You are welcome:) Thanks for the great comment. I am glad you were able to hide the last quarter. Me, I have to send the rest with my husband to work or I will eat it all-- it's so good!

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  9. I love Coconut Cream Pie - this looks absolutely fabulous.

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  10. Ohhhhhh my lanta. Coconut Cream pie is my absolute favorite dessert of all time. This one looks delicious!! You're sunday dinners are somethin to behold!

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  11. Made this a few nights ago and it was DELICIOUS. Used Ina Garten's perfect pie crust. Great recipe...Thanks for sharing!

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