Coconut Cream Pie

coconut cream pie (11) WM

Happy Pi Day!!!  In honor of 3.14 I thought I’d post a recipe for a pie, and an amazing pie: coconut cream pie.  This can be made two ways 1) for those of you who like a lot of coconut in every bite 2) for those of you who don’t dig as much coconut (like me).  The custard is amazing, out of this world delicious.  I seriously think I am just going to make a batch to eat as pudding.


1 pie crust

1/2 cup coconut for toasting –  half goes between custard and whipped cream if you don’t like as much coconut

for the coconut custard:

1 1/2 cups coconut milk (not canned)

1 1/2 cups half and half

5 egg yokes

1 cup sugar

4 tablespoons corn starch

1 tablespoon butter

1/4 teaspoon salt

3/4 cups flaked sweetened coconut flakes – only if you like a lot of coconut

2 teaspoon vanilla

for the whipped topping:

1 small container of heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

coconut cream pie (6) WM


1. Roll out pie crust and place in pie dish.  Bake until golden brown in pre-heated 400 degree oven, I always place beans on top of tin foil to weigh the dough down and then remove for the last 10 minutes of baking.

for the toasted coconut flakes

2. Spread the 1/2 cup of coconut flakes out on a large baking dish – you only want want one layer – and bake in a pre-heated oven for 8-10 minutes stirring every few minutes.  You want the coconut flakes to be golden brown.  Remove from the oven and set aside.

for the coconut custard

3. Pour the coconut milk and half & half into a small bowl and stir together.  Add the egg yokes and whisk together.  Set aside.

4. Add the sugar and cornstarch to a heavy bottom pan and stir together.  Turn the heat to medium-low.  Whisk in the milk and egg mixture.  Continue to whisk constantly.

5. Bring the custard mixture to a boil, whisking constantly.  You don’t want the custard to burn.  Continue to boil until the custard has thickened up, which will be about 2-4 minutes.

6. Remove the custard from the heat and add the butter, vanilla, salt and coconut (if you are adding the coconut to the custard mixture).

7. Pour the custard into the baked pie crust and spread until smooth and even.  Cover with plastic wrap and cool in the refrigerator for about one hour.

8. If you are adding less coconut to the pie, once the custard has cooled spread half of the toasted coconut over the custard.

for the whipped topping

9. Whisk the heavy whipping cream in a bowl just until small peaks form.  Stir in the sugar and vanilla.

10. Scope out on top of the custard.  Refrigerate until ready to serve.

11. When ready to serve the pie, sprinkle the remaining toasted coconut on top of the whipped topping.


coconut cream pie (2) WM

coconut cream pie (1) WM

Gnocchi with Roasted Cauliflower with Curry-Coconut Crème Fraîche Sauce

Gnocchi with Roasted Cauliflower (98) WM

This dish was amazing.  The favors were out of this world.  I typically have curry in Indian dishes, and never with creme fraiche, cauliflower or gnocchi. Wowzers.

serves 4

For the roasted cauliflower:
1 head of cauliflower, cut into florets
2 tbsp olive oil
1 tsp kosher salt

Preheat your oven to 450°.  Toss the cauliflower with olive oil and salt in a glass baking dish.  Roast for about 30 minutes stirring occasionally until the cauliflower is lightly browned – you will be pan cooking so you don’t want the cauliflower to be too brown.

Gnocchi with Roasted Cauliflower (14) WM

For the sauce:
1 can coconut milk
1 container crème fraîche
Roughly 6 tablespoons panang curry paste (Mae Ploy brand – it is moist, not dry)
Minced cilantro

Combine the can of coconut milk, crème fraîche, and panang curry paste in a small saucepan.  Heat over medium-low heat, whisking to remove any lumps in the coconut milk and curry paste.  Whisk constantly, and when warm, turn to low heat, and continue to whisk.  At the very end stir in cilantro.  I’m not exactly sure how much curry paste I added, the curry paste has amazing flavor and isn’t terribly spicy – just add enough to satisfy your taste buds.

Gnocchi with Roasted Cauliflower (109) WM

For the dish:
all of the above

4 cloves of garlic, minced

2 tbsp butter

2 packages of gnocchi

Bring a pot of salted water to a boil.  Add the gnocchi and let cook until puffy and floating (around 5 minutes if using fresh gnocchi, around 8–10 minutes if frozen).

Gnocchi with Roasted Cauliflower (18) WM

While gnocchi is boiling, warm the butter in a skillet or saucepan over medium heat.  When sizzling, add the garlic, roasted cauliflower then add the cooked and drained gnocchi.  Saute everything until the gnocchi are nicely browned.

Serve with the roasted cauliflower and cover with the curry-coconut crème fraîche sauce.  Garnish with extra minced cilantro.

Gnocchi with Roasted Cauliflower (106) WM

Gnocchi with Roasted Cauliflower (104) WM