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Love & Best Dishes: Coconut Cream Pie Recipe | Homemade Old-Fashioned Dessert Ideas
Feb 15, 2022
Coconut Cream Pie Recipe - Paula has a homemade old-fashioned dessert idea for y'all today—a homemade coconut cream pie recipe with homemade pie crust.
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Coconut Cream Pie Recipe: https://www.pauladeenmagazine.com/coconut-cream-pie-recipe/
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0:00
- Y'all with me, Eddie?
0:02
- [Eddie] Yes.
0:03
- Okay.
0:04
I am fixing to make,
0:06
one of my favorite things in the whole entire world.
0:11
And um,
0:13
that is a coconut cream pie.
0:17
It's not gonna be like a regular
0:19
pie on a pie shelf.
0:22
You know, to me,
0:24
homemade pies
0:26
are almost a thing of the past now
0:30
because they're tedious, the meringue weeps
0:33
and you know,
0:34
just a lot of things, but
0:36
there is nothing in the world better
0:39
than a homemade chocolate meringue, lemon,
0:43
ah,
0:45
pecan, oh, my gosh.
0:49
There's nothing better than a homemade pie, ever,
0:52
and a cup of coffee.
0:54
- [Eddie] And a Swiss, swiss meringue
0:56
will make you
0:57
want that
0:59
and only that.
1:00
- Oh like the chocolate,
1:01
Swiss meringue pie? - Swiss meringue topping.
1:03
- Oh, the topping, yeah.
1:05
(laughing)
1:06
Oh, Oh, Oh,
1:08
you're talking about, yeah.
1:10
The one that-
1:11
- That you whip up, - Yeah
1:12
That, yeah,
1:13
over boiling water - Yes.
1:15
- Oh the Swiss meringue is incredible.
1:18
It's like the beginning of a homemade divinity.
1:21
- Yeah
1:22
- And there ain't nothing like it,
1:25
but this one is not going to have Swiss meringue.
1:28
- Nope.
1:29
- No, it's going to have a coconut whipped cream
1:35
because this is going to be one of those pies
1:37
that you have to keep refrigerated,
1:40
if there's any leftover.
1:42
But I want to share with y'all,
1:44
this is on the news stands right now,
1:47
cooking with Paula Deen magazine.
1:49
You can find this,
1:51
on the newsstand
1:54
quite often in your grocery stores.
1:57
And if you don't see it, ask if they would carry,
2:01
start carrying this magazine,
2:04
that's one sure way to get it in your neighborhood.
2:07
If it's not there,
2:09
but here we're going to make our coconut cream pie,
2:13
which makes me so happy.
2:15
We're going to make it in a 13 by 9 by 2 pan.
2:21
So,
2:22
if you want to make me happy when you're sharing a recipe
2:27
and it calls for a 13 by 9 pan,
2:30
this girls all in,
2:33
because it just makes things so easy.
2:36
So I hope y'all will pick up a magazine, but you know,
2:39
you'll be able to find this recipe online,
2:41
but it's just out of this world.
2:43
So we're going to start by making our crust
2:47
and,
2:48
let's see how much, how much,
2:50
we're using one cup, plus two tablespoons of
2:54
all purpose flour.
2:58
And
2:59
we are
3:00
using a teaspoon
3:02
of kosher salt.
3:08
We're using one teaspoon
3:11
of sugar.
3:17
Okay.
3:20
We're using a half a cup of cold unsalted butter,
3:24
and we've got a fourth of a cup of cold, cold buttermilk.
3:30
So we've got all of our dry ingredients,
3:35
in our bowl,
3:38
and I've cubed up our butter.
3:41
So I'm going to drop in the end and it's,
3:44
it's cold too y'all.
3:46
Now you can use
3:52
two forks, which is what I'm going to do,
3:55
because I threw my
3:57
pastry cutter,
3:59
I threw it in the trash because it got where it hurt my
4:03
hands, cause a little handle would move.
4:06
So I hadn't replaced it,
4:07
so I'm just going to use these old timey forks,
4:12
the way they used to do it.
4:14
And I'm just going to cut all that in to our pie crust
4:18
and into our flour.
4:20
And then I'm going to pat it out,
4:24
in, into a rectangle shape.
4:28
I think I'm going to do this,
4:29
I think I'm going to do it with a knife instead.
4:31
Oh,
4:34
and we go put it in a refrigerator for
4:37
a minimum of 30 minutes
4:41
and you goin' to want this to look like,
4:47
kinda like a coarse corn meal.
4:51
And if you don't have a pastry cutter,
4:54
it might take a few minutes.
4:57
But that's alright.
5:01
Okay.
5:02
That's a fourth of a cup of buttermilk,
5:05
and I wound up
5:07
using my hands
5:09
to cut that butter into the flour,
5:11
and I told Eddie, I said,
5:14
"God, didn't give us these hands and arms
5:17
just so they'd look good in a shirt".
5:19
He gave us two of them,
5:22
because they are the best tools in the world.
5:26
So I think it could use just maybe a little bit more
5:32
buttermilk, so you know what I'm gonna do?
5:34
I'm just going to borrow a little
5:38
of the cold milk.
5:39
I don't want to get it,
5:44
I don't want to get it too wet.
5:47
(bowl scraping)
5:53
It looks like it's starting to,
5:56
try form my little,
5:59
dough.
6:03
So, you know, you'll just have to judge,
6:07
make a judgment call if you need a little extra buttermilk.
6:13
So I think that's going to do nicely. All right.
6:18
So now I'm gonna,
6:21
see if I can encourage it to come together.
6:29
The warmth of your hands
6:33
makes it much more workable,
6:37
the heat from our hands,
6:41
and this looks good, I'm glad I added a little bit more,
6:46
of our milk.
6:50
And we don't want to handle this too much because,
6:55
it might make our dough tough,
6:59
and we don't want tough dough.
7:03
All right, so I'm gonna
7:06
I'm gonna put a little flour down
7:09
and I'm going to
7:12
press this out
7:15
into a rectangle shape,
7:20
just to kind of do this and then I'm going to transfer it,
7:25
and we'll transfer it to a cookie sheet
7:35
over here I've got a cookie sheet with parchment paper
7:40
and remember while you're rolling it out,
7:43
you wanna kind of keep it
7:45
in the shape of that pan, like that
7:48
(parchment paper rustles)
7:51
So I'm going to transfer this over
7:56
to my parchment paper.
8:00
I hope I didn't wait too late to do this.
8:05
I didn't, it's perfect.
8:07
Probably should have started out, you know
8:11
on the parchment paper.
8:14
I think this is one reason why
8:18
pies are becoming extinct,
8:22
because they are,
8:25
they're work, they, they are work,
8:28
But it's so worth it.
8:30
So I'm going to cover this with a cloth,
8:33
I'm going to put it in the refrigerator and I'm going to let
8:35
it sit for a minimum of 30 minutes.
8:39
(spraying from can) Okey dokey
8:43
It's been 30 minutes
8:46
or a little more give or take.
8:50
I'm just going to kind of very, very gently,
8:55
but not do gently,
8:57
to get it loose from the paper.
9:01
Can you pull that? - There you go
9:08
- Okay,
9:10
and we'll need to bring it down just a little bit, perfect.
9:15
So we're just going to press this,
9:22
in the bottom and up the sides a little bit,
9:26
whatever we,
9:27
just like that,
9:28
and this doesn't have to be pretty like you would think
9:31
a pie crust, you know, would have to be,
9:37
cause a good chance it might not even be shown,
9:42
but see to me, that's fine right there, that's like perfect.
9:48
And I'm just going to come in here over here,
9:51
and smish that out a little bit.
9:57
Now while we are
10:00
waiting for our pie crust to
10:03
to chill,
10:05
Eddie and I started looking for our, pie weights.
10:10
You know, they looked like maybe little white beans,
10:15
dried beans, well, we couldn't find them.
10:19
So I just went into the pantry and got
10:23
some dried peas,
10:25
it doesn't matter, navy beans, white beans.
10:28
black-eyed peas, just anything that will serve as a weight.
10:36
Okay, this is perfect.
10:40
Perfect, perfect.
10:42
Okay, so what we're gonna do now,
10:45
is we're gonna lay down our parchment paper
10:50
and ah,
10:54
you pour your pie weights on
10:58
at this time, but we don't have them.
11:01
So I'm not going to worry about it,
11:03
I'm just gonna,
11:05
pour our split peas out
11:08
and that'll weight down the parchment paper.
11:12
So it'll stay on,
11:14
and we're gonna bake this for,
11:20
we're gonna bake it for about 20 minutes and then I'm going
11:25
to very, very carefully,
11:28
take the parchment paper out
11:32
and let it cook for about 8 more minutes.
11:36
So in the oven it goes, beautiful pie crust.
11:42
While our pie crust is
11:45
baking,
11:46
I'm going to get our fillings started.
11:48
And I have my sugar,
11:52
cornstarch, which is going to be our thickening agent
11:57
for this.
12:00
And,
12:01
about three quarters,
12:04
no, about a fourth of a teaspoon of salt.
12:07
Doesn't take a whole bunch, but just a little bit.
12:11
All right, so I'm just gonna,
12:16
swish my,
12:19
whisk just around in there and it's almost kind of like
12:24
sifting it, so there we go.
12:27
Now we're slowly gonna add,
12:32
coconut milk
12:34
and regular milk or it,
12:36
yeah, is it ah -
12:38
[Eddie] - Yeah its unsweetened coconut milk.
12:40
- Yeah, its,
12:43
two cups of,
12:46
two cups of canned coconut
12:48
unsweetened coconut, and then two cups of, ah,
12:54
- [Eddie] Whole milk.
12:55
- Yeah, I'm trying to see,
12:56
oh yeah, there, I see it.
12:59
I couldn't see it.
13:02
Okay so we, we don't want to dump that all in at one time,
13:06
we want to kind of slowly add it.
13:11
So it won't clump and lump on us.
13:14
All right, the next thing we're going to do is,
13:18
I'm going to beat up our eggs.
13:24
(electric whisk working)
13:28
I'm going to have those at room temperature.
13:37
Okay,
13:40
and I'm gonna add this,
13:43
to our liquids.
13:48
Take my little whisk and,
13:50
(bowl scrapes)
13:53
Those are some pretty
13:55
yellow
13:57
yolks.
13:58
That's hard to say,
14:01
the word joke wants to come out instead of yolk.
14:05
Okay.
14:08
So we are going to cook this,
14:10
(gas stove igniting)
14:13
over medium heat for about 10 minutes.
14:17
And we want to constantly stir that,
14:21
because we don't want to wind up with scrambled eggs.
14:25
(whisk stirring)
14:29
So we're good to go.
14:32
And,
14:36
we'll add our coconut
14:39
and our vanilla flavoring,
14:42
after it
14:44
comes to fall and start to thicken.
14:47
Okay, so I'm going to take it off to fire
14:52
and I'm going to stir in
14:56
two teaspoons of vanilla flavoring.
15:00
And again, this is our homemade vanilla.
15:04
It is so good.
15:07
Oh, it just smells heavenly.
15:10
But if I were to taste that finger,
15:12
it sure wouldn't taste good.
15:16
It would be like straight vodka,
15:19
(whisk stirring)
15:20
with vanilla flavoring.
15:23
Okay.
15:24
(whisk taps the bowl)
15:26
All right, now I'm going to add about
15:28
two and a fourth cups
15:30
of ah,
15:33
shredded coconut.
15:37
Now you can actually add as much as you- whoa,
15:41
as much as you like.
15:49
Just do it to suit your taste.
15:51
It's funny, some people love coconut,
15:53
and some people don't like it at all.
15:57
I happened to love coconut.
16:00
All right, this is a half a cup measuring.
16:03
So, I'm going to do a half a cup at a time,
16:07
until I get it the way I want it.
16:13
And we know we want at least one cup of coconut.
16:18
So that's one cup.
16:21
Let's see what that looks like.
16:24
(whisk stirring)
16:25
Ooh, that looks pretty good.
16:31
I think for my family's taste,
16:35
I think I'm going to do,
16:38
uh oh,
16:39
Look I sat it on that hot fire.
16:41
(laughing) on that hot iron.
16:48
So, I'm going to do another,
16:52
heap and half a cup.
16:55
So that's probably,
16:58
I would say, cause I did them in big scoops,
17:01
I'd say that's probably about two cups of coconut.
17:04
Wouldn't you say, Eddie?
17:05
- [Eddie] - Yeah, yeah, it looks good.
17:08
- Yes.
17:12
I like more custard than I do the coconut.
17:16
So I'm going to pour this into our crust.
17:24
I probably, Eddie should've,
17:28
should've rolled that crust out a little bit more,
17:31
but,
17:34
I didn't,
17:35
so,
17:37
the custard is going to be covering up all of the crust,
17:40
that's what I was saying about it, doesn't matter if it's
17:42
pretty or not.
17:46
But I should have rolled it a little bit,
17:50
more so I'd have more goin' up the sides.
17:56
(spatula tapping pan)
17:59
This looks like creamed corn, doesn't it?
18:00
(Eddie laughing)
18:01
It looks just like my creamed corn
18:03
that we had last night for supper,
18:08
or real buttery mashed potatoes.
18:13
All right,
18:16
now I'm going to take,
18:19
a piece of plastic wrap.
18:21
- [Eddie] That's right here.
18:22
- Plastic wrap is?
18:23
- [Eddie] Yeah, - Oh!
18:25
- Thank you, Eddie, I had it covered up.
18:33
I'm not fond about this wrap Eddie but,
18:38
I'm gonna use it.
18:42
Now we want to put this on top of our filling,
18:47
so it won't get that,
18:49
that like,
18:50
that skin on top of it,
18:53
you know?
18:54
And ah,
18:57
cause it'll make it kinda,
18:58
kinda hard.
18:59
And I'm going to lightly spray this,
19:03
so it will come off of our custard,
19:08
because I am going to be taking this off we are not
19:10
eating plastic wrap,
19:13
between our
19:15
custard and our filling.
19:17
Oh,
19:18
the pan's hot.
19:20
So you just want to press it down,
19:25
just like that,
19:26
so your plastic wrap is actually,
19:29
touching,
19:33
your custard.
19:35
And like I said,
19:36
it'll protect it from that skin that gets on it.
19:39
So, I'm gonna leave this out for about 10 minutes,
19:42
then I'm going to put it in a refrigerator
19:44
and let it sit about 3 hours
19:46
and then I'm going to come back in and
19:49
show y'all what I use for the topping.
19:52
And it's going to be a, a coconut whipped topping
19:57
that goes on it.
19:58
(clapping)
19:59
It's going to be good.
20:02
So remember,
20:04
I suggested that you put a thin,
20:08
not thin layer because saran wrap is-
20:11
you can only get it in one strength,
20:13
but I said to press it into your,
20:17
your custard.
20:18
And I actually sprayed it,
20:21
with some nonstick so you see
20:26
by doing that,
20:30
it didn't stick to any of the custard part.
20:33
So this looks,
20:35
so good y'all.
20:38
All right, now we're going to top it with a coconut
20:41
whipped, whipped cream.
20:44
And I am going to start with
20:49
a half a cup of unsweetened,
20:55
coconut milk.
20:58
And one and a half cups of
21:01
heavy cream.
21:05
And Eddie had put this bowl,
21:08
in the freezer so it's nice and cold,
21:12
so hopefully it will-
21:15
all right come on up here.
21:18
(giggles)
21:19
I got you.
21:22
Okay, so I'm going to beat it
21:25
until kind of soft peaks form,
21:27
and then I'm going to add
21:29
the sugar too,
21:31
and vanilla.
21:32
(electric whisk working)
21:34
Okay, let's see.
21:35
Okay it's starting to form soft peaks, so,
21:40
I'm gonna start adding the sugar.
21:44
And let's see how much sugar it is,
21:47
it's 6 tablespoons of sugar.
21:50
Look how beautiful and thick that is.
21:59
Now, if you really wanted to,
22:01
you could make a meringue,
22:04
and put on this, but I think,
22:06
I think we're doing the right thing by
22:10
using the heavy cream.
22:16
Oh, I forgot the vanilla, Eddie
22:20
that done it.
22:22
All right, so,
22:24
we put some grated coconut,
22:27
in the air fryer and toasted it.
22:31
We're just going to sprinkle that on top,
22:33
and you can see how pretty,
22:35
by toasting the coconut,
22:39
how it shows up against the white of the
22:43
heavy cream.
22:45
What do you think Eddie?
22:46
- [Eddie] It looks good.
22:47
(laughing)
22:48
- Doesn't that look good?
22:49
- [Eddie] Yeah.
22:50
I mean, hey, I mean it's a bigger pie.
22:52
(laughing)
22:53
- I know it will get many more pieces out of this one Eddie
22:57
then if we made it like,
23:01
all right, there you go,
23:02
let me get you a fork.
23:05
And how about handing me the camera.
23:07
- [Eddie] Oh, well,
23:09
- And ah, 'cause you look much-
23:11
(indistinct)
23:16
Oh, here comes Peeks,
23:17
he had a piece of cake at uh,
23:25
(laughing)
23:28
Okay,
23:30
the proof's in the pudding they say.
23:37
Hey Pee-Paw,
23:42
- That's good.
23:44
It's really good.
23:45
- Eddie doesn't get real excited,
23:48
and he's not real demonstrative,
23:50
but I think,
23:52
looking at his face and knowing him like I do,
23:55
I think he really does like it.
23:57
- [Eddie] And I picked the recipe.
23:59
- Huh? What?
24:00
- And I picked the recipe.
24:02
- And you picked the recipe, yes he did.
24:06
- But ah,
24:07
- [Peeks] How about cookies, any good?
24:09
- No, no,
24:11
they're not any good Pee-Paw.
24:13
I want you to taste-
24:16
you going to eat that Eddie?
24:17
- [Eddie] Yeah.
24:18
(laughing)
24:21
- Huh?
24:21
- Yeah I'm eating the whole thing.
24:23
All right, Peeks, get you a spoon and bite into that
24:28
coconut cream pie.
24:32
You've never seen me make a coconut cream pie in a pan,
24:35
like that, have you?
24:36
- Oh yeah.
24:38
- This is the first time I've ever made that for you.
24:41
- Oh, that was my other girlfriend.
24:42
(laughing)
24:46
- You ain't got no girlfriends,
24:51
there's no double dipping, so get what you want.
25:00
- Delicious,
25:02
now I need a cookie to wash it down.
25:04
(laughing)
25:07
- Get you one big boy.
25:10
- I'll have this little one.
25:12
- Okay, those are monster cookies,
25:15
for my monster mash man.
25:21
Which do you like the best?
25:26
- Gonna take me a while.
25:27
(laughing)
25:30
- You think the pies better?
25:31
- I like the pie better than the cookies.
25:34
- Well, I'm going to have to taste.
25:38
- I like the pies better.
25:39
- You think the pies better?
25:41
- Now I gotta eat this big old cookie.
25:43
- Now he's gotta eat that big old cookie, he say.
25:49
Oh, look at Eddie, he's going to be a member of the
25:52
clean plate club.
25:56
Well, I hope y'all love this recipe, and like I said,
25:58
you'll have to check out,
26:00
this magazine 13 by 9,
26:04
that is on
26:05
the shelf right now,
26:07
and I'll give y'all one more quick look at it,
26:10
because if you're like me,
26:12
13 by 9s.
26:16
- [Eddie] Yeah they have some great casseroles.
26:17
- Great casseroles in here, yes.
26:23
There you go.
26:26
13 by 9 baking.
26:30
So there you go.
26:32
Love and best dishes y'all.
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