Mini Coconut Cream Pie for 2!

The Small Batch baking series. Exclusively for members of The Lost Supper Club.

This is the latest recipe in a series of small batch baking recipes available only to members of the Lost Supper Club, aka, YOU!

Here’s where to find all the content for Lost Supper Club members.

A while back, a few of you reached out to tell me that you love to bake (on occasion) but were frustrated with the yield of most recipes. Someone said, “I’d sometimes like to make 8 cookies, not 48.”

I get it. But I’m not good at it.

I am notorious for making too much of everything. If you come to my house for dinner, I’m liable to treat the occasion like I’m cooking for you and 12 of your neighbors, even though your neighbors aren’t invited. Of course, if you were to bring your neighbors, I’d cook for all of you plus 47 unexpected guests because, you know, just in case.

When our kids were teenagers and brought their friends home constantly, this was not a problem. But it’s just the two of us now so I need to get that shit under control.

I do think I’m getting a tiny bit better about not overdoing it. Kinda sorta. Baby steps.

So you can see why the suggestion of a small batch baking series appealed to me, even though it goes against my nature. Sometimes we need a reason to go against our nature. Some people call this growth.

So, here’s where we are so far…

• Cherry Oatmeal Almond Cookies (Makes 6 cookies)

• Cobbler for Two!

• Chicken Pot Pie for Two!

And now, coconut cream pie for two! Honestly this pie can easily serve 4, but I’m saying it serves two so that you have some leftovers. If I go to the effort of making a pie, I’d like to eat it today and tomorrow.

But, of course, you can also share your pie with two other people you love. Which is exactly what most of you are prone to do, because I’ve met quite a few of you and you are generous like that.

6-Inch Coconut Cream Pie

Serves: 2-4

Time: About an hour of hands-on time + 3 hours to let the coconut cream filling set up + about an hour to make the pie crust if you make it from scratch.

You can save yourself some time and effort by using a frozen pie crust. You’ll also find instructions for how to make a chocolate cookie crust, which comes together in about 10 minutes.

I got these super cute 6-inch pie plates on Amazon. I’m a little bit obsessed with them so there are several more small pie recipes coming up after this one, including apple crumb pie, maple pecan, and pumpkin.

To make the coconut cream filling:

• 1 teaspoon plain, unflavored powdered gelatin

• 2 teaspoons water

• 4 large egg yolks

• 3 tablespoons (21 grams) cornstarch

• 1 1/4 cups (284 grams) whole milk

• 1/4 cup + 2 tablespoons (75 grams) granulated sugar

• ½ teaspoon table salt - OR ¾ teaspoon kosher salt

• 1 teaspoon coconut extract, more to taste

• ½ teaspoon almond extract

• 3/4 cup (64 grams) sweetened shredded coconut

1. Add the gelatin to a small bowl and add 2 teaspoons of water. Stir to moisten the gelatin and set aside.

2. Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk later on.)

3. Set a 1 or 2-cup heat-proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)

4. Add the milk, sugar, and salt to a 2 or 3-quart saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

5. Pour the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat.

6. Cook, stirring constantly until the custard is thick and begins to boil. As soon as it thickens to the consistency of pudding and barely begins to boil, remove it from the heat and whisk for about 20 seconds longer.

7. Break the gelatin into small pieces and drop them onto the hot pastry cream. Add 1 teaspoon of coconut extract and ½ teaspoon of almond extract. Stir to incorporate the gelatin and extracts. Taste and add additional coconut extract if desired.

8. Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below for how to do that.)

9. Toast the coconut: Add the coconut to a large skillet and set it over medium heat. Cook the coconut, stirring frequently, until about half of the coconut is golden brown. (If you cook it much longer some of the pieces will begin to burn.) Remove from the heat and let cool completely, then place it in an airtight container or zip-top bag. You’ll add it later.

While the coconut cream filling chills out in the fridge, make the crust…

1. If making your crust from scratch, follow this recipe to make the dough: Foolproof Pie Crust. Then follow these instructions to pre-bake a pie crust.

2. OR make this toasted almond pie crust.

3. OR use a prepared frozen or refrigerated crust for this pie. I like the pillsbury brand. Just follow the package instructions to thaw and bake.

4. OR make a quick chocolate cookie crust: Heat the oven to 350°F (176°C), add 1 cup chocolate cookie crumbs (I like to use chocolate graham crackers, crushed in the food processor), 4 tablespoons of butter, and 2 tablespoons of sugar to a bowl and stir to mix. Press into the pie plate and bake for 5-7 minutes.

To assemble and finish the pie:

• 1/2 cup + 1/3 cup heavy whipping cream, divided

• about 1/4 teaspoon coconut extract

• 2 tablespoons confectioners sugar (powdered sugar)

1. Let the crust cool completely before filling. (*The crust can be baked up to 48 hours in advance. Cover and store at room temperature.)

2. Using an electric mixer with the whisk attachment, beat 1/2 cup (6 ounces/ 170 grams) of the heavy cream with an electric mixer fitted with the whisk attachment until the cream is thick enough to hold its shape.

3. Remove the cooled coconut pastry cream from the refrigerator and add it to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.

4. Add 1 cup (85 grams) of the toasted coconut to the coconut pastry cream and stir to combine.

5. Scoop the coconut cream filling into the cooled pie crust, smoothing it out into an even layer.

6. Using an electric mixer with the whisk attachment, whip the remaining 1/3 cup of heavy cream with the powdered sugar and an additional 1/4 teaspoon of coconut extract until stiff peaks form.

7. Spread the whipped cream over the pie, sprinkle with the remaining toasted coconut. Refrigerate the pie until ready to serve.

Notes:

According to the entire internet, you cannot freeze pastry cream, which is basically what the filling for this pie is made from. But, friends, I am here to tell you that you CAN, in fact, freeze this pastry cream because of one superstar ingredient: gelatin.

Yes, the recipe also includes cornstarch and freezing things thickened with cornstarch generally results in a gloppy, gluey mess. But, simply add some gelatin and you can freeze the pastry cream with abandon. The consistency after it has thawed will still be perfectly creamy and delicious. It’s magical.

1. Freeze the filling BEFORE adding the whipped cream. Let the pastry cream cool in the refrigerator completely. Then, make sure it’s in an air-tight container or a bowl that’s well wrapped and put it in the freezer for up to 3 months.

2. Allow the frozen pastry cream to thaw in the refrigerator overnight or at room temperature for about 3-4 hours. Once thawed, add the pastry cream to whipped cream and use it to fill a pre-baked pie crust.

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Wishing you a happy Friday, my friends. See you tomorrow with the latest issue of Let’s Get Lost.

xo

-Rebecca