Monday, May 14, 2012

Coconut Cream Pie

This pie was made as part of the menu selection process for my husband's birthday party. It was easily the most popular item on the dessert table at my husband's work party the weekend prior to his birthday party. I was pleased with how easy it was to make. I'm really becoming fond of these "throw the cooked filling in the pre-baked crust and you're done" kind of pies.

However, there were a couple spots in the recipe where my pie vision diverged from the written instructions. For one thing, the recipe has a lot of fussy instructions for cooling and pouring and then re-chilling the pastry cream filling. Here's my advice: once the filling is prepared, stick some plastic wrap to the surface in the bowl you mixed it in and then put it in the fridge until you're ready to finish the pie. I don't know why anyone would tell you to chill it in the bowl for so many hours and then transfer it to the crust and chill it again. Maybe it's to create a firmer textured filling, but I don't think that's worth having the crust get all damp in the fridge. Pour it into the crust and top with the whipped cream and coconut JUST BEFORE SERVING.

My second qualm is that the pastry cream to whipped cream ratio was not up to my standards. When I make these for my husband's birthday, I'm upping the ante on the filling. I plan to make three times the amount of filling and put it into two pies on the next go-round. I also used my own crust recipe and used powdered confectioner's sugar in the whipped cream instead of granulated.

Current Pie Tally: 80

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