It is Pi Day (you know a 3.14159…) I don’t think I have paid any attention to Pi since highschool.
So what better way to celebrate with a pie recipe?
As I get older, I think I appreciate pie more and more. This was my first time making real coconut cream pie…and I was really happy with the results!
Coconut Cream Pie Squares from Dough Puncher
2 cups flour
3/4-1 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)
Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
Roll out on a floured surface, and place in a 13×9-inch pan. Bake at 350 for about 20-25 minutes, until lightly golden. Let cool.
Vanilla Coconut Pudding:
2 2/3 cups coconut milk
2 2/3 cups whole milk
1 cup sugar
1/2 cup cornstarch
1/4 tsp salt
2 tsp vanilla
2 2/3 cups sweetened, flake coconut
In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.
Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
1 cup coconut
Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.
* It may be a bit confusing that there is both coconut milk and whole milk. Due to the fact that I doubled the recipe, I chose to use both whole milk and almond milk, bringing the total amount of milk to 5 1/3 cup for the coconut pudding.