coconut cream pie, sweet summer dessert

I grew up in a large family in Canada – I’m the youngest of 6! Every family gathering would mean a lot of food on offer and always a choice of desserts. More often than not those desserts included sweet pies. My mother made the best pies and she always made sure that everyone’s favourite was on offer, of course we all had our own favourite! Some wanted lemon merengue, some wanted apple, others butterscotch. My favourite was coconut cream pie! With a light flaky homemade pasty base, it was filled with lashings of creamy coconut custard and topped with whipped cream. It was light and fresh and oh so very more-ish! In Canada you can easily find packets of quick pie fillings that just need to be mixed with milk before setting in the pastry case. As this is one of my favourite desserts I have made the custard filling and tweaked it for measurements and ingredients that are available in the UK. Its a great make ahead dessert to take along to summer BBQ’s or gatherings with friends. I hope you enjoy as much as I do!

coconut cream pie

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Ingredients

• 1.5 C hot milk (scald slightly in a pan)
• 4 Tbsp plain flour
• 1/3 C milk
• 1/2 C caster sugar
• 1/4 Tsp salt
• 1 Tbsp unsalted butter
• 1/2 Tsp vanilla
• 1 cup shredded coconut

Directions

Scald milk and then pour into a glass bowl which has been placed over a simmering pan of water. Mix the flour and 1/3 cup of milk into a thick paste and then stir back into the remaining scalded milk, stirring continuously until thickened. Allow to cook at least 10 minutes.

In a separate small bowl mix the egg yolks with sugar and salt. Add a few teaspoons of the hot mixture to the egg yolk mix gradually to allow the eggs to come up to temperature without cooking them. Then add the egg mixture to the milk mixture on the hob. Continue to cook a further 2 minutes. Add the butter, vanilla and coconut. Remove from the heat and allow to cool slightly.

Pour into an already prepared pastry case (which has been blind baked). Once completely cooled top with either a merengue mixture or whipped cream (as shown in the photo). The choice is entirely yours depending on time and which you prefer.