I’m a sucker for a good homemade dessert, especially pie. I have the utmost respect for someone who can make pie crust, because I cannot. This is a recipe by Martha Stewart that I absolutely love, printed and keep in my recipe binder. I swear by it, it’s a perfect dessert for any occasion.
Refrigerated pie crust *
1 cup Sweetened coconut flakes
1 can coconut milk
1/2 granulated sugar
1/4 corn starch
1/2 teaspoon salt
1 1/4 whole milk
4 large egg yolks
Cool whip *
* I use pillsbury pie crust found in the freezer aisle
* You can make your own whipped cream, it’s very simple to make.
- Preheat oven 350F. Take out pie dough so it’s room temperature. To prepare the mini pie crusts, roll out the pie on a flat surface, dusted with flour. Take a mini glass or cookie cutter to cut small circles, slightly larger than a mini cupcake baking tray. Place the circle into the holes of the tray and bake as directed on box, until golden brown. Let cool, set aside.
- Make filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes. It should resemble a pudding.
[This is taken from Martha Stewart’s Coconut Cream Pie Recipe]
- Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour one teaspoon into each pie crust, and then refrigerate.
- Once the pies are set, top with a small dollop of cool whip and a pinch of coconut flakes. Serve cooled.