If you like coconut cream pie, then you will love this one, it is fantastic. This is my Mom’s most requested dish to bring to family dinners; it came from her Aunt Bea. At Thanksgiving, Mom made several of these pies and everyone requested that I blog it so they could get the recipe. One of the great things about blogging is sharing family recipes that everyone wishes they had. There’s no doubt why everyone wants this recipe. One of my son’s will not eat coconut and I think that’s the only reason I was able to get a picture before it all disappeared, it was really hard to just eat one piece.
The recipe is a little different from the standard recipe that I usually make, it uses evaporated milk and you chop up the coconut in a food processor. I think it distributes the coconut flavor more evenly and is so worth the extra step. Next time you are making a pie try this one, you’ll be hooked, I know I am!
Aunt Bea’s Coconut Cream Pie
1 graham cracker crust or baked pie shell
3/4 cup sugar
1/4 cup corn starch
1 12 oz can evaporated milk
1 1/2 cups milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup coconut, processed in food processor until finely chopped
8 oz whipped cream or whipped topping
1/2 cup toasted coconut
In a large saucepan, combine sugar and cornstarch. Add evaporated milk and milk, whisking to combine. Cook over medium-high heat until it comes to a boil, whisking as it cooks. When it starts to thicken, remove from heat and pour about 1 cup into egg yolks, beating quickly to combine. Pour egg mixture back into saucepan, whisking quickly to incorporate the egg mixture. Return to heat and cook an additional 2 minutes. Remove from heat, stir in butter, vanilla and 1 cup coconut that has been processed. Pour into pie crust. Allow to cool 30 minutes and place in refrigerator to cool completely, about 3 to 4 hours. Spoon whipped cream over pie and top with toasted coconut. Slice and serve.