Quick Coconut Cream Pie

So, about 45 minutes ago, I almost destroyed the blog.

When WordPress asks you to back up your files before upgrading? Do it.  Seriously.

Thankfully, David is a genius and a man of many talents.  He fixed my blog.  And then thanked ME for being patient with him.

Back off, ladies.  He’s MINE.

I suppose he got a bit of a thank you, because he just polished off the last slice of this:

A surprisingly low-in-fat coconut cream pie!

I made it at the end of the weekend for a wee treat.  We needed something sweet, but had no chocolate in the house.

We’d already eaten it all.

But we did have a bag of flaked coconut, so this is what evolved.

(I had also accidentally bought two dozen eggs… so we needed to make something with a custard base to lighten the huevo load in the fridge).

I nabbed this recipe from AllRecipes to try.  It didn’t have as high a rating as the one that is made with three cups of half and half.  But this one seemed less likely to induce a heart attack, as we used nonfat milk in the custard.

Coconut Cream Pie

  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 eggs
  • 3 tablespoons butter
  • 1 1/2 teaspoons vanilla extract
  • 1 cup flaked coconut
  • 1 (9 inch) pie shell, baked
  1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
  3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the pie if not serving immediately.

The custard innard is pretty good warm, if I do say so myself.  We had a bit left over after pouring it into the pie crust, and I had a very small bowl while watching TV on the couch.

Talk about tryptophan overload. I think I conked out in about 10 minutes.

When sliced, custard pies aren’t really the prettiest.  But I did the best I could:

At least it was a tasty pie.

Somewhat Simple

Related Post

  1. mmmm tryptophan. Just reading this post makes me sleepy. I wanna take that plate and shovel the pie down my pie hole.

    pun intended.

  2. david beat you to it. i had two pieces. oh well– makes room in the fridge for more goodies.

  3. I love that we both had pie on the brain this week!! it was definitely a pie week…as tonight is a wine night for me heehee :)

    My hubby could never, ever help me with blog problems…so you are definitely super lucky there!! Keep him – as I’m sure you intend too!

    Happy Saturday!

  4. it was so good! and much easier than i was anticipating. lots of other pies contained gelatin, which freaks me out. It was a sturdy, pudding-based pie!

  5. I am obsessed with coconut right now; seriously I had a coconut twix bar today!? Like who knew that even existed, right?

    This pie looks so good, and not even that much guilt packed in it.

  6. seriously, me too! i want coconut on everything. i think i want to make a coconut ice cream.

  7. lol– thanks! i don’t know how food photographers do it, make everything look pristine. sometimes a pudding pie just looks like a glop of pudding!

Leave a Reply

Your email address will not be published.