DIY BLIND BAKED PIE SHELL.
I just did a post with the recipe I was given my my Mother-in-Law. Mother Marie is an Old School baker from back int he June Cleaver days (she turns 80 this year). She is from a big family (over 100 cousins for any family gathering) and has been known to bake over a dozen pies every Christmas or Thanksgiving. an OLD SCHOOL PRO. So, click the photo to the right or these blue lettering for a true old school ALWAYS DEPENDABLE Scratch DIY Recipe.
I was trying for an old school effect for this meal. I was making these pies for my own Christmas Dinner. A little more modest, around 10 folks came, but deserving of something special (like this pie). But if you want to try something really interesting, you can go a bit more "New School" with this Pretzel Crust for a Sweet and Salty Pie. Again, for that recipe click those blue letters or the photo to the left.
Or again, as I said, cheat a bit and make the scratch filling with a store bought frozen crust.
Either way, I love this pie. DECADENTLY rich and filling. Beautiful with the extra sprinkling of toasted coconut on top of a thick dome of REAL sweetened Whipped Cream.
The home made custard filling is simple to do. Just take your time, be careful tempering in the egg yolks into a sugar milk mix (tempering instructions are in the recipe).
Once properly chilled (make this several hours or even a day ahead of time), the pie is set and travels well. WOuld be a welcome treat for any Family gathering, any Neighborhood PotLuck or for my personal favorite, a Big Church Shared Meal! The Ooohs and Aaahs of the dramatic domed presentation will make this a memorable addition!
Keep scrolling down for a look at this easy to follow Scratch Pie Recipe sure to delight!!!
Coconut Cream Pie Scratch DIY
- 1 Blind Baked Pie Shell
- OR a Blind Baked Pretzel Pie Shell
- OR a Store bought Frozen Shell
- 2-1/4 Cups Half and Half
- 3/4 Cup Sugar
- 3 Large Eggs, Yolk only
- 1/4 Cup Cornstarch
- 1 tsp Vanilla
- 2 TBS Butter
- 1-3/4 Cups plus 1/4 Cup for garnish Toasted Coconut
- 1-2 Cups Sweetened Whipped Cream
- Preheat the oven to 300 degrees. Spread 2 cups sweetened coconut onto a parchment lined baking sheet. Bake in oven for about 10-12 minutes until coconut has just started to turn brown. be careful to not over bake.
- Meanwhile, In a saucepan, whisk the 2 cups of the Half and Half with 3/4 cup sugar.
- Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks (add a couple TBS of the milk into eggs, whisk like crazy so they do not cook in the hot mixture. Continue to add small amounts and whisk until fully incorporated.
- Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture.
- Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 10 minutes.
- Fold in the vanilla, toasted coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely, at least 3 hours
- Make sweetened Whipped cream, vigorously whip 1-2 Cups Whipping cream until soft peaks form (use a stand mixer or a good strong right arm). Add 2 TBS Confectioners Sugar to the soft whipped cream. Continue to whisk until Stiff peaks form/ Add a small drizzle (less than a TBS) of white Corn Syrup and whisk a few more turns.
- Top the chilled pie with the sweetened whipped cream. If just 1 Cup, a level top. If 2 cups (as shown in the photo), make a dramatic tall dome). Garnish with remaining toasted coconut. Return pie to the refrigerator for the whipped cream to set, another hour.
- Serve chilled and ENJOY!
These are the desserts you make for your family. No fancy amazing wedding cakes, just the rustic beauty of the classics. From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert. You may even see a few unusual crusts and frosting ideas to try.
You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...
A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...
Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,
"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy
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