If you think of Gilligan’s Island, and dessert, this is exactly what comes to mind.
Somehow these ingredients always seem to be on hand. Perfect recipe when unexpected company drops by. We prefer the shortbread/cookie dough style crust as graham cracker crust seems to overpower the delicate flavours.
I love pretty well everything coconut – this is our coconut cream pie recipe:
Coconut Cream Pie Recipe Serves 6
1 cup flour (all purpose or light spelt)
1/2 cup butter or butter substitute
1/4 cup icing sugar
Blend well – pat into the bottom and sides of a 9″ pan (very thinly)
Bake at 350°F for 10-15min – don’t let get too brown – should be light like shortbread.
(if using a glass pie plate, reduce heat by 25°F)
Let cool completely – or filling will not set
¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups milk (or made up milk powder)
1 egg, well beaten
1 1/2 teaspoons vanilla
1 teaspoon clubhouse rum (grocery store rum)
2 cups sweetened shredded coconut
2 cups already whipped cream (or 1 can)
Blend sugar, cornstarch and salt in glass bowl. Add milk and cook or microwave for 5 -7 min on high. Stir every 2 min – till thick and clear-if it’s left in longer intervals it will not set. Add a small amount of pudding to egg (to bring egg up to temperature of the pudding) then add to pudding. Microwave 1min @ 50% power (or take off heat). Add vanilla, rum & stir. Add coconut & stir. Pour over still cooked and cooled pie shell. Filling will thicken more as it cools.
Once pie is completely cooled – top with generous amounts of whipped cream – just like you find in an old fashioned diner – and refrigerate. (cover with saran sprayed with cooking spray on the inside – so that the whipped cream doesn’t stick to the whipping cream)
If you like bananas, place bananas in the bottom of the pre-cooked pie shell and pour pudding overtop. (or peaches) fresh raspberries on top make a nice garnish.
Note: the egg only adds flavour, it is not needed for thickening, therefore if you don’t have an egg, or choose not to eat eggs, the recipe will be fine without it. I have made it many times without the egg when necessary.
If you bought a pre-cooked pie shell – don’t re-warm it, just pour the hot filling over it, let the whole thing cool and then add the whipped cream on top.