homestyle classics: coconut cream pie

Classic Coconut Cream Pie How To Toast Coconut RebeccaGordon ButtermilkLipstick TailgatingBackyard Barbecue * July 4th * Company’s Coming

Southern Favorite

Chill out.
This icebox icon will make a coconut lover out of you in an instant…
Or have you fall head over heels again & again.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCoconut Cream Pie
makes 8 servings

1/3 cup melted butter
1 3/4 cups graham cracker crumbs
3 Tbsp dark brown sugar
A pinch of Kosher salt
1 cup granulated sugar, divided
4 Tbsp cornstarch
4 egg yolks
2 cups whole milk
1/3 cup whole buttermilk
1 1/3 cups sweetened flaked coconut
3 tsp vanilla extract, divided
1 1/2 cups heavy whipping cream
Garnish: 1/3 cup toasted coconut

one
Preheat the oven to 350 degrees.

Combine the butter, the graham cracker crumbs, the brown sugar & the salt in a bowl.
Press in the bottom, up the sides & on the lip of a lightly greased 9-inch pie plate.
Bake for 8 minutes. Remove from the oven & cool for 20 minutes.

two
Whisk together 1/2 cup of the sugar & the cornstarch in a 3-qt saucepan.
Whisk together the egg yolks, the milk & the buttermilk in a medium bowl.
Gradually whisk the milk mixture into the sugar mixture, blending until well combined.

a tablespoon utensil is much easier to maneuver in the cornstarch container
rather than a 1/4 cup measure
be sure to level each scoop before adding to the pot

Bring to a boil over medium heat, whisking constantly, for about 7 minutes.

the mixture will begin to bubble on the surface
… around the 6 1/2 minute mark

Cook, whisking constantly, for 1 minute or until thickened & velvety.
Remove from the heat.
Stir in the vanilla & the sweetened coconut.

three
Pour the coconut filling into the prepared pie crust.
Cover the surface directly with plastic wrap.
Chill at least 12 hours.

four
Beat the whipping cream, the remaining 1/2 cup of sugar & the vanilla
in the bowl of an electric stand mixer
with the whip attachment until soft peaks form.

Remove the plastic wrap from the pie.
Spoon the whipped cream over the coconut filling.
Garnish with the toasted coconut.

Southern Recipes RebeccaGordon ButtermilkLipstick

FROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Toast Coconut Rebecca Gordon Buttermilk Lipstick Coconut Cream PieHow To Toast A Large Batch Of Coconut
a southern kitchen doesn’t get any saltier than discovering your oven is smokin’

The 411


the oven prep

Preheat the oven to 350 degrees.
Spread 1 {14-oz} package of sweetened flaked coconut evenly on a half sheet pan.
Place in the oven.

Bake for 6 minutes & stir.
Bake 3 minutes & stir.
Bake 3 minutes & stir.
Bake 2 minutes & stir.
Bake 1 minute & stir.
Remove from the oven to cool.

the technique

a long handled wooden spoon works well
the coconut touching the pan surface will brown first
so be sure to stir the coconut from the bottom onto the top layer

the babysitting

as you get further along in the process steam will rise as you stir the mixture
this will be your indicator that the coconut is toasting more quickly
watch the coconut the last 3 minutes to make certain it doesn’t burn

the cooling

once removed from the oven
continue to stir the coconut for about a minute as it will continue to toast on the hot pan
cool completely before using

the storing

toasting large batches of coconut can be a real timesaver when preparing recipes
place in a zip-top bag & store in the freezer up to 2 months
use as needed

the ideas

sprinkle over oatmeal, ice cream or citrus based grilled shrimp kabobs
try with strawberry shortcake…
top warm summer fruit crumbles, buckles & cobblers

How To Toast Coconut RebeccaGordon ButtermilkLipstick Southern Recipes Tailgate PartyThe Extra Pie Making Tips
everything you need to know 

the pie plate

it is true.
pie plates can be tricky when it comes to accurate measurements
you’ll sometimes find 2 pie plates marked as 9-inches in size
however one appears to be smaller than the other

as far as depth goes
the side angles & math-y geometry can create an optical illusion
even though the depth is the same

i used a pie plate with a wide lip
the inside measures 9-inches with a depth of 1 1/2-inches

if you have one without the lip
expect to have a tad bit of crust remaining

the coconut

you will use less than a 7-oz package of coconut for the entire recipe
if you want to toast a smaller batch of coconut
just know the time in the oven will be less
start checking after about 3 to 4 minutes

the shortcut hostess

omit the graham cracker crust prep
substitute a prepared store-purchased crust
many flavors are available… simply use your favorite

for a beautiful presentation
slip the finished pie into a pretty pie pan
…foil pan & all

the texture

expect a firm filling with a silky smooth finish
perfect for pretty slices

Perfect Partners
visit these posts for more barbecue side favorites

Old-Fashioned Potato Salad

Horseradish Cream Deviled Eggs

Buttermilk Cole Slaw

Bourbon & Coke Baked Beans

music to your ears
“Kokomo” The Beach Boys

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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