Did you have a fabulous 4th of July? We did. We had a nice relaxing weekend. We stayed inside a lot, due to the heat, but we needed the break. We have been running around like crazy people since we got to Kansas. The Army does a good job of celebrating the 4th. Their fireworks display was great. We were lucky enough to sit outside on our lawn with our neighbors and watch the show. Now, it is late in the evening, and I can hear the neighborhood fireworks still going off. I truly love the 4th of July.
So do these little people. You know what else I love? Pie. And feeling all domestic-like when I make one. You know what else make else makes me feel all domestic-like? A cute kitchen apron from Shabby Apple. We will get to that later.
Coconut Cream Pie is one of the most heavenly creations imaginable. Next to apple pie, it is my favorite pie to eat. If it is on a restaurant menu, I cannot resist it. The thing is, that when coconut cream pie is good, it is so incredibly good. But, when it is not good, it is not worth the calories. There is nothing worse than ordering a piece of pie and expecting a light, coconut filling and getting a watery, vanilla pudding, with a hint of artificial coconut flavoring. My goal was for this pie to taste like real coconut. This pie, uses real coconut milk, and lots of toasted coconut. Lots of coconut real flavor. A shot of Malibu or coconut flavored rum would be incredible in here as well. This pie seems like it would be complicated to make, but really it is very simple. I baked off the crust and started on the filling while it cooled. By the time the crust was finished cooling, the filling was done and waiting in the fridge. I whipped some cream at the last minute, and garnished with toasted coconut. It was a piece of cake. Uh, I mean pie.
1 prebaked 9-inch pie crust
2 cups half and half
1 cup coconut milk
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 cup toasted sweetened coconut (plus more for garnish)
1 teaspoon vanilla
whipped cream (I used about 1 1/2 cups heavy cream, 1 packet Whip-It, 1 teaspoon vanilla, and 3 Tablespoons sugar)
Combine the half-and-half, coconut milk, eggs, sugar, flour, and salt in a saucepan.
Whisk together. It will be pretty lumpy at this point. The flour will dissolve, and the coconut milk will melt into the half-and-half, I promise. Cook over medium-low heat, whisking constantly.
Bring the mixture to a boil. It will come to a bubble and start to thicken.
Any time I make a pudding, custard, or ice cream base (basically, whenever I cook eggs) I like to push it through a strainer to make sure that it is really smooth and no little bits of cooked egg end up in my custard. I put my custard into an ice bath to chill it down faster, I was in a bit of a rush.
Add the vanilla and the toasted coconut to the custard.
Pour the coconut custard into the cooled pie shell.
Put a piece of plastic wrap directly onto the custard, and let chill in the fridge for 3 hours, the filling will firm up.
Take the pie out, and garnish with whipped cream and toasted coconut.
Today Shabby Apple and I are giving away this adorable vintage kitchen apron! How cute and domestic will you look wearing this Wildberry Pie apron? I love Shabby Apple, and the gorgeous dresses and accessories that they have are perfect for me and my style. I was thrilled when they asked me to do a giveaway because I am a fan. They make dresses for girls that have real bodies in all shapes and sizes. Do yourself a favor and go on over there and take a look around. My next purchase? It is between this yellow Pina Colada or this blue Sacred Falls dress. Shabby Apple has a promo code to take 10% off of your next purchase: bakedbree10off
So, how can you win this kitchen apron you ask?
Leave a comment here telling me what your favorite kind of pie is. Pretty easy, huh?
For more chances (leave a separate comment for each):
Become a fan of my Baked Bree Facebook page
Become a fan of the Shabby Apple Facebook page
Become a subscriber to the Baked Bree newsletter (in the top left corner)
This giveaway will end on Friday, July 8th at 11:59 pm. Sorry, this giveaway is for US residents only.
Good luck!
****update****
And the winner of the Shabby Apple Wildberry Apron is….
Lyndee! “I Love Lemon Meringue Pie! However, I have a serious weak spot for coconut. Love your blog!”
Hope that you love your apron Lyndee!
Don’t forget to use the promo code bakedbree10off to take 10% off of your next purchase!
Ingredients
- 1 prebaked 9-inch pie crust
- 2 cups half and half
- 1 cup coconut milk
- 2 eggs
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 teaspoon salt
- 1 cup toasted sweetened coconut (plus more for garnish)
- 1 teaspoon vanilla
- whipped cream (I used about 1 1/2 cups heavy cream, 1 packet Whip-It, 1 teaspoon vanilla, and 3 Tablespoons sugar)
Instructions
- Combine the half-and-half, coconut milk, eggs, sugar, flour, and salt in a saucepan.
- Whisk together. It will be pretty lumpy at this point. The flour will dissolve, and the coconut milk will melt into the half-and-half, I promise. Cook over medium-low heat, whisking constantly.
- Bring the mixture to a boil. It will come to a bubble and start to thicken.
- Any time I make a pudding, custard, or ice cream base (basically, whenever I cook eggs) I like to push it through a strainer to make sure that it is really smooth and no little bits of cooked egg end up in my custard. I put my custard into an ice bath to chill it down faster, I was in a bit of a rush.
- Add the vanilla and the toasted coconut to the custard.
- Pour the coconut custard into the cooled pie shell.
- Put a piece of plastic wrap directly onto the custard, and let chill in the fridge for 3 hours, the filling will firm up.
- Take the pie out, and garnish with whipped cream and toasted coconut.
I am Bree. I love to cook. Even more than I love to take pictures.
i love all pies, but nothing beats my gma’s apple pie!!
My favorite pie is pecan. With pumpkin being a close second. ENJOY!
I’ve always been a BB Facebook fan
I’m a new Shabby Apple fb fan! How did it take me this long?
Just signed up for the newsletter! Can’t wait for the cookbook!
My favorite pie is pumpkin. I know it’s seasonal but there’s just nothing like it with fresh whipped cream!
Would you believe that wildberry pie IS my favorite! Have to say peach is a close second. A la mode for summer. yummy.
Pumpkin pie
I’m going to go with Dutch Apple Pie… LOVE the crumbly topping!!
ok, until yesterday my favorite pie has always been peach. but yesterday I made your peanut butter pie for the first time. oh my skippy! the boys went nuts. like I would if I won that apron.
Your photography is beautiful! I can’t wait to try this out!
Anything with chocolate! Lemon meringue pie is a close second, though.
lemon meringue!! And the apron is awesome too.
I have two favorites, Pumpkin and Banana Cream.
I’d have to say that my favorite pie is chocolate pie with graham cracker crust. This pie is a family tradition served only at Thanksgiving and Christmas Eve. My grandma used to always make it and my sister and I would put on the whipped cream and chocolate shavings. IT is delicious and it is nostalgic. Chocolate pie mmmm…..
I am a fan of yours:) I have been for a while!
I’m a shabby apple fan! Thanks for letting us know about it!
#1 Pumpkin Pie!
#2 Like you on FB
#3 Liked Shabby Apple on FB
Love my mom’s walnut pie, especially when she is visiting and makes it for one of our holiday dinners. It just tastes better when SHE makes it.
Can’t wait to try this coconut pie recipe. Yuuuuum!~
I will make this pie pronto! Yum! Pick me, pick me!!
Okay, so didn’t read the instructions! Favorite pie – apple crumb!
Blueberry cobbler! Does that count? You can’t beat a big slice of cobbler with a mounding scoop of ice cream
So many choices for pie. Although one one my favs is Marie calendars German Chocolate. SO good. Followed by cherry pie. Yum!!
Fan of yours!
Fan of shabby Apple!
My favorite pie would have to be Chocolate Pecan!
I subscribe to the Baked Bree newsletter
My favorite pie is my Mother’s apple pie – blueberry is a close second!
My favorite pie is a toss up between a berry pie and key lime pie.
Thank you thank you!! Can’t wait for the apron!
you are welcome. I sent you an email a little while ago about it.
[...] to think that Bree must like coconut as much as I do, because she also has this amazing looking Toasted Coconut Cream Pie recipe that is also on my need-to-make-ASAP list.Check out the above recipes and all of my [...]
Bree-
LOVE your blog and I made this pie this weekend. It was amazing
So glad Kari! I love this pie too.
I realize this post is quite dated, but I made this pie today and am wondering what I did wrong. While it tasted delicious, the custard really wasn’t set all that well. I did everything to a T, except after the custard comes to a boil, it doesn’t specify how long to let it thicken, or what stage it should resemble in thickness…this is the first custard ie I’ve made and wasn’t sure, but from the pudding-like ooze I have, clearly is wasn’t enough.
It needs to come to a full bubble, and it continues to thicken as it chills. A good test is to dip a wooden spoon into the custard and drag your finger down the back of the spoon, if the custard keeps its shape, it should be thick enough.
[...] Joy Pie, Barbara Bakes Toasted Coconut Cream Pie, Baked Bree Coconut Cream Pie with Mascarpone-Cream Topping, Judy’s Kitchen Toasted Coconut [...]