{"id":133784,"date":"2025-03-14T21:32:23","date_gmt":"2025-03-14T21:32:23","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/coconut-cream-pie-for-international-pie-day\/"},"modified":"2025-03-14T21:32:23","modified_gmt":"2025-03-14T21:32:23","slug":"coconut-cream-pie-for-international-pie-day","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=133784","title":{"rendered":"COCONUT CREAM PIE FOR INTERNATIONAL PI(E) DAY"},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a><\/div>\n

Hier geht’s zur deutschen Version dieses Posts<\/a><\/p>\n

To mathematicians the Greek letter \u03c0 (Pi) is the symbol for the ratio of a circle’s
\ncircumference to its diameter<\/span>. <\/i>This number is so important that it has its own holiday day: Pi Day.<\/span><\/p>\n

Pi Day is March 14, since \u03c0 starts with 3.14… and continues, irrationally, ever after. (But don’t despair: for your daily use you can get by with just the first six numbers: 3.14159).<\/p>\n

Not only mathematicians observe Pi Day, bakers honor it, too. After all, the Greek letter sounds in English like pastry and, with the help of a little “e”, it easily turns into pie.<\/p>\n

Though never a great ace in math, I’m all for celebrating such a meaningful holiday. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
No spring in sight!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nHere in Maine we still have one snowstorm (“Nor’easter”) chasing the other. Therefore, only a cozy comfort-food-pie would do. (My husband’s provocative<\/a> suggestion, Cherry Pie<\/b><\/a>, faced an instant rebuttal).<\/p>\n

But Coconut Cream Pie met with wholehearted enthusiasm from all sides. <\/p>\n

The custard filling takes a little effort, but it is soooo<\/b> worth it! Cook’s Illustrated<\/a>‘s classic is by far the best Coconut
\nCream Pie we ever had. Highly satisfying, but not so rich that you feel stuffed for the whole day.<\/p>\n

In fact, we had to pull ourselves together not to devour the whole thing!<\/p>\n

The animal crackers in the crust don’t contain a lot of fat or sugar. Graham crackers are a possible substitute, but don’t use richer cookies. I reduced the amount of sugar in the filling by 25% – the pie is sweet enough.<\/p>\n

Since we are empty-nesters, I made two small pies (with 2\/3 of the recipe amount) in 6-inch\/15-cm \u00f8 aluminum foil pans. If you take those thin-walled pans, you have to place them on a baking sheet to avoid over-browning.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The best Coconut Cream Pie we ever had!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

COCONUT CREAM PIE\u00a0 <\/b>(adapted from Cook’s Illustrated<\/a>)<\/p>\n

(One 9-inch\/23-cm pie or three small (6-inch\/15-cm) pies)<\/p>\n

Crust<\/b>
170 g animal crackers (or graham crackers)
12 g\/2 tbsp unsweetened shredded coconut
13 g\/1 tbsp sugar
57 g unsalted butter, melted and cooled<\/p>\n

Filling<\/b>
1 (13 1\/2-oz) can\/404 g coconut milk
246 g\/1 cup whole milk
51 g\/\u00bd cup unsweetened shredded coconut
75 g sugar, plus
12 g\/1 tbsp sugar
\u215c tsp table salt
85 g\/5 egg yolks
42 g cornstarch
28 g unsalted butter, cut into 2 pieces
1 tsp vanilla extract<\/p>\n

Whipped Cream Topping<\/b>
357 g\/1 \u00bd cups heavy cream (cold)
24 g\/2 tbsp sugar
\u00bd tsp vanilla extract
6 g\/1 tbsp unsweetened shredded coconut, toasted golden brown<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Kekse, Kokosraspel, Butter und Zucker f\u00fcr die Piekruste<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPreheat oven to 325\u00baF\/160\u00baC, adjusting rack to lower middle position.<\/p>\n

In food processor, pulse animal crackers, coconut and sugar until finely ground. Transfer to medium bowl, add melted butter and stir well, until all crumbs are evenly moistened.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Stir melted butter into crumbs until no dry spots remain<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nTransfer crumbs to a 9-inch\/23-cm \u00f8 Pyrex pie pan (or 3 small 6-inch\/15-cm aluminum pans). Using a measuring cup or small ramekin, press crumbs evenly into bottom and up sides.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Press crumbs evenly into bottom and up sides of the pie pan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPlace pie pan(s) in the oven (put aluminum pans on a baking sheet!) and bake for about 15 minutes, rotating pie(s) halfway through, until crust is fragrant and medium brown.<\/p>\n

Let crust(s) cool on a wire rack (about 30 minutes).<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Coconut milk mixture<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nFor the filling, bring coconut milk, whole milk, coconut, 75 g sugar, and salt to a simmer over medium-high heat, stirring now and then. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Mix egg yolks with cornstarch and sugar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nIn a medium bowl, whisk egg yolks with cornstarch and remaining 1 tbsp sugar until well combined. <\/p>\n

Whisking constantly, gradually pour 1 cup hot milk mixture over yolk mixture until blended. Gradually whisk in remaining milk mixture in 3-4 additions until well combined.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Egg yolk\/milk mixture<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nReturn egg yolk\/milk mixture to sauce pan, and cook, whisking constantly, until it thickens and comes to a boil, about 1 minute. (To determine whether a full boil is reached, stop stirring; you should see large bubbles bursting on the surface.) <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Off the heat, whisk in butter and vanilla <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nRemove pot from heat, and whisk in butter pieces and vanilla until butter is melted and fully incorporated.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Pour filling into crust…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPour hot filling into cooled pie crust(s), smoothing surface with rubber spatula. Press a pieces of plastic wrap directly against surface (to prevent a skin from forming). <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
…then cover with plastic foil, pressed directly on surface<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n\u00a0Refrigerate pie(s) until firm, at least 3 hours or overnight.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Spread topping over the pie, then sprinkle it with toasted coconut<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nJust before serving, whip heavy cream with sugar and vanilla, using handheld mixer, until soft peaks form, 1 1\/2 bis 2 minutes. Spread topping over pie filling. Sprinkle with toasted coconut.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Coconut Cream Pie <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nTIP<\/b>: Pie leftovers keeps, covered, for 2-3 days in the fridge.
\n If you bake several small pies, like I did, add topping to each pie just before serving. <\/div>\n\n","protected":false},"excerpt":{"rendered":"

Hier geht’s zur deutschen Version dieses Posts To mathematicians the Greek letter \u03c0 (Pi) is the symbol for the ratio of a circle’s circumference to its diameter. This number is so important that it has its own holiday day: Pi Day. Pi Day is March 14, since \u03c0 starts with 3.14… and continues, irrationally, ever […]<\/p>\n","protected":false},"author":1,"featured_media":133785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[4939,1458,467,3006,8121],"dealstore":[],"offerexpiration":[],"class_list":["post-133784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-coconut","tag-cream","tag-day","tag-international","tag-pie"],"yoast_head":"\nCOCONUT CREAM PIE FOR INTERNATIONAL PI(E) DAY - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=133784\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COCONUT CREAM PIE FOR INTERNATIONAL PI(E) DAY - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Hier geht’s zur deutschen Version dieses Posts To mathematicians the Greek letter \u03c0 (Pi) is the symbol for the ratio of a circle’s circumference to its diameter. 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