Real Recipes From Real Home Cooks ®

cream pie

Recipe by
Mia Fannie
orange, CA

I won a blue ribbon at my local fair for this pie. The judge liked this recipe so much, she took my recipe from the fair's pie display. I will also posted a vodka pie crust recipe, as well as the recipe for a "stabilized" topping, to go with this recipe.

yield 6 serving(s)
prep time 2 Hr
cook time 20 Min
method Stove Top

Ingredients For cream pie

  • 1 1/2 c
    cold whole milk (divided into 1 c. and 1/2 c.
  • 13 1/2 oz
    1 can pure coconut milk
  • 1/2 c
  • 1/4 c
  • 3
    egg yolks, at room temperature
  • 1
    whole egg, at room temperature
  • 2 Tbsp
    butter, at room temperature
  • 1 tsp
    coconut extract
  • 15 oz
    1 can cream of coconut
  • 2 1/2 c
    shredded flaked coconut

How To Make cream pie

  • 1
    Place ½ C. Cold Milk in a medium-size mixing bowl and sprinkle the Gelatin over top. Set aside to soften, about 5 minutes.
  • 2
    Bring remaining 1 C. Whole Milk and Coconut Milk to nearly a boil in a large heavy saucepan over medium heat.
  • 3
    When Gelatin is soft, add Sugar, Cornstarch, Egg Yolks and Egg a whisk until very well blended.
  • 4
    Gradually whisk about ¼ C. of the hot milk mixture into the gelatin mixture, repeat this process once or twice using about ¾ C. of the hot milk mixture.
  • 5
    Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick.
  • 6
    Strain the pastry cream through a fine wire strainer into a large clean bowl.
  • 7
    Whisk into pastry cream mixture, Butter, Coconut Extract and Cream Of Coconut until smooth.
  • 8
    Stir in 2 C. Shredded Coconut
  • 9
    Pour into a cooled pie shell and refrigerate for at least 8 hours.
  • 10
    Top with Stabilized Whipped Cream Topping and toasted Shredded Coconut.

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