Tag Archives: pie

Coconut Cream Pie

Coconut Cream Pie
Coconut Cream Pie

Funny how certain foods will evoke great memories. When I was a small child, our family often went to a tiny local restaurant in North Tryon, PEI, on Sunday evenings for dinner.  Simmons’ Restaurant was built and run by Jean and Harold Simmons and they served up really good traditional home-cooked meals.  One of the desserts I most fondly remember from their restaurant was coconut cream pie with mile-high meringue. Every time I have coconut cream pie, I remember Sunday dinners at the Simmons’ restaurant.

Coconut Cream Pie
Coconut Cream Pie

While not all coconut cream pie recipes use coconut milk, I have included it in my recipe to give the pie extra coconut flavor. It does make a difference.  Some tips on successfully making custard pies:

  • Whisk the liquid ingredients into the dry ingredients to make a smooth custard.
  • Separate the yolks from the whites of the eggs while they are cold but let them come to room temperature for 20-30 minutes before using them in either the custard or the meringue. Room temperature eggs will blend better into the custard and, for the meringue, they will whip faster with more volume.
  • Temper the beaten eggs with a couple of tablespoons of the hot custard mixture before adding the eggs to the custard. This will prevent the eggs from curdling.
  • Stir the custard constantly as it cooks to prevent it from scorching.
  • Add the sugar slowly to the egg whites when making the meringue and do so after first beating the egg whites to the soft peak stage.
  • Work quickly to make the meringue as it is important that it be applied to piping hot custard in order for it to seal to the filling. This will also help prevent the meringue from shrinking.
  • When applying the meringue to the pie, make sure it completely covers the custard, right to the pie shell edges. This will seal in the custard and will also help to keep the meringue from shrinking.
Coconut Cream Pie
Coconut Cream Pie

Coconut Cream Pie

Ingredients:
1 – 9” pie shell, baked
¾ cup granulated sugar
3½ tbsp cornstarch
¼ tsp salt
1 cup coconut milk
1 cup whole milk or 10% blend cream
3 extra large egg yolks, slightly beaten (reserve egg whites for meringue)
1½ tbsp  butter
1 tsp vanilla
½ tsp almond flavoring
1 cup sweetened shredded coconut

Meringue:
3 extra-large egg whites, room temperature for 30 minutes
¼ tsp cream of tartar
½ tsp vanilla
1/3 cup + 1 tbsp granulated sugar
¼ cup sweetened shredded coconut

Method:
Combine sugar, cornstarch, and salt in medium-sized saucepan.
Combine coconut milk and milk (or blend cream). Gradually whisk liquid ingredients into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens (apx 10-15 minutes).

Stir approximately 2 tbsp of the hot custard mixture into the beaten egg yolks then pour the eggs into the custard and cook for 2 minutes, stirring constantly. Remove custard from heat and stir in butter, vanilla, and almond flavoring. Gently stir in the coconut.

Preheat oven to 350°F.

To make meringue, beat egg whites, cream of tartar, and vanilla together until soft peaks form. Slowly add the sugar while continuing to beat egg whites. Beat until stiff peaks form.

Pour hot coconut custard into cooled, baked pie shell.

Spread meringue over hot custard, spreading to the edges of pie shell to completely seal it.

Swirl meringue into decorative peaks with the tip of a knife, if desired. Sprinkle with coconut.

Bake for 12-15 minutes, or until meringue is lightly tanned in color. Cool pie on wire rack for at least 3 hours before serving.

Yield: 1 – 9” pie

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Coconut Cream Pie

Yield: 1 - 9" pie

Ingredients

  • 1 – 9” pie shell, baked
  • ¾ cup granulated sugar
  • 3½ tbsp cornstarch
  • ¼ tsp salt
  • 1 cup coconut milk
  • 1 cup whole milk or 10% blend cream
  • 3 extra large egg yolks, slightly beaten (reserve egg whites for meringue)
  • 1½ tbsp. butter
  • 1 tsp vanilla
  • ½ tsp almond flavoring
  • 1 cup sweetened shredded coconut
  • Meringue:
  • 3 extra-large egg whites, room temperature for 30 minutes
  • ¼ tsp cream of tartar
  • ½ tsp vanilla
  • 1/3 cup + 1 tbsp granulated sugar
  • ¼ cup sweetened shredded coconut

Instructions

  1. Combine sugar, cornstarch, and salt in medium-sized saucepan.
  2. Combine coconut milk and milk (or blend cream). Gradually whisk liquid ingredients into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens (apx 10-15 minutes).
  3. Stir approximately 2 tbsp of the hot custard mixture into the beaten egg yolks then pour the eggs into the custard and cook for 2 minutes, stirring constantly. Remove custard from heat and stir in butter, vanilla, and almond flavoring. Gently stir in the coconut.
  4. Preheat oven to 350°F.
  5. To make meringue, beat egg whites, cream of tartar, and vanilla together until soft peaks form. Slowly add the sugar while continuing to beat egg whites. Beat until stiff peaks form.
  6. Pour hot coconut custard into cooled, baked pie shell. Spread meringue over hot custard, spreading to the edges of pie shell to completely seal it. Swirl meringue into decorative peaks with the tip of a knife, if desired. Sprinkle with coconut. Bake for 12-15 minutes, or until meringue is lightly tanned in color. Cool pie on wire rack for at least 3 hours before serving.
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Coconut Cream Pie
Coconut Cream Pie
Coconut Cream Pie
Coconut Cream Pie

Rustic Rhubarb Pie Recipe

Rustic Rhubarb Pie Served with French Vanilla Ice Cream
Rustic Rhubarb Pie Served with French Vanilla Ice Cream

The rhubarb is at its prime on PEI right now and, of course, I am busy making the usual repertoire of my favorite recipes while the rhubarb stalks are at their best.   Used too early before they have some maturity and the stalks won’t have much flavour; left too long and they go woody and lose their flavour.

It’s always a spring-time boost when I start to see the rhubarb shoots poking their way through the ground and, within a short period of time, they grow into very large plants.  We have two rhubarb crowns and, with leaves, they measure a little more than three feet tall with stalks that are about 20-22″ long.  It doesn’t take many to make a pie!  For the pie below, I used 2 1/2 stalks.

Rhubarb Plants

The photos below show how to harvest rhubarb which is done by giving the stalk a good tug and pulling it from the crown, not cutting it off.

Harvesting Rhubarb
Harvesting Rhubarb

Today, I made a fresh old-fashioned rhubarb pie.  Nothing fancy, just plain and simple – rhubarb, sugar,  flour, and a sprinkle of salt all encased inside a double-crusted pie.  Here is what you will need to make this pie:

Ingredients:

Pastry for a double-crusted 9″ pie

4 cups rhubarb (roughly 1 pound), cut in 1/2″ pieces

1 1/2 – 1 2/3 cups white sugar (depending on how tart or sweet you like the pie)

1/3 cup flour

dash salt

Method:

Wash and dry the rhubarb stalks.  Chop rhubarb into apx. 1/2″ pieces.  Place chopped rhubarb in a large bowl.   Set aside.

Whisk sugar, flour, and salt together in a medium-sized bowl.

Add dry ingredients to the rhubarb and stir and toss to coat.  Allow mixture to sit for approximately 20 minutes to allow the sugar to start to dissolve.

Meanwhile, roll pastry to desired thickness.  Line bottom and sides of a 9″ pie plate with the pastry.  Spread the rhubarb mixture into the pastry-lined pie plate.

Roll pastry for top crust.  Dampen top edges of lower pie pastry and transfer the top crust to the pie.  Using the tines of a fork, press top and bottom edges of crust together to seal.  Cut slits in top crust or prick with fork tines to allow steam to escape as pie bakes.

Bake at 400F for 50 minutes.  (Tips:  I line a pizza pan with tin foil and place the pie plate on the pan as fruit pies tend to bubble out and can make a sticky mess in the oven.  If the edges of the pie crust start to brown too quickly, loosely place a piece of tin foil over the pie as it finishes baking.)

Rustic Rhubarb Pie
Rustic Rhubarb Pie

This makes a wonderful spring-time treat, especially when served with a dollop of French Vanilla ice cream as I have here with my own homemade ice cream.

Be sure to also check out my recipe for Rhubarb Marmalade.

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