Coconut Cream Pie


It has been an oh so very stressful week here! An oh so very happy bridal shower weekend followed by a devastating disaster here in Boston. Thankfully all of my friends and family are safe, but it was heart breaking to hear from the families of the victims. And a lock down on Friday?!!? I couldn’t even leave my condo! I was forced to work from home, which I kind of really enjoyed.

Well, the bombing was stressful and saddening. I couldn’t talk to a person, peruse the internet, or turn on the TV without being reminded of the lives lost and people effected. In order to counteract this depression, I decided to bake and bring smiles to people’s faces, even if it was just for a minute.

I brought in my Chocolate Guinness cupcakes on Wednesday. I thought it would be a good idea, however I learned the hard way that it was a little too soon for a non-white person to take public transportation whilst carrying a container of cupcakes. Getting stopped and checked doesn’t really bother me. But the woman who screamed and harassed me followed by dirty looks from others did though. After a slight delay to regain my composure after this random lady’s attack, I made it into work and was able to spread some joy around via cupcakes.

Last weekend, I had planned on making a coconut cream pie; however I was too drained to do so, so I made it this weekend. I hope you enjoy!

Coconut Cream Pie


Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup melted unsalted butter
  • 1/3 cup granulated sugar

Coconut Cream Filling

  • 1 cup of whole milk
  • 1 1/2 cup of cream of coconut*
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup corn starch
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2-4 tablespoons confectioner’s sugar
  • 1/2 teaspoon vanilla extract

*if using coconut milk, use 2/3 cup sugar instead of 1/2*


Graham Cracker Crust

1. Preheat oven to 400°F and prepare a 9″ pie dish

2. Combine graham cracker crust ingredients together and press into pie dish

3. Bake for 10 minutes and set aside

Coconut Cream Filling

1. In a heavy bottomed sauce pan,bring  3/4cup milk and cream of coconut to a boil over medium heat

  • be careful, the bubbles can splatter pretty high!

2. Whisk together egg yolks and the remaining sugar

3. Whisk together sugar, salt, and cornstarch

4. Add the sugar/cornstarch mixture to the eggs and whisk until smooth

  • Slowly pour the hot milk mixture into the egg mixture while whisking as not to cook eggs
  • Whisk mixture until smooth

5. Transfer the mixture into a heavy bottomed sauce pan through a strainer to separate any lumps

  • Bring mixture just to a boil over medium heat
  • Whisk until mixture becomes thick( about 1-2 minutes)

6. Remove from heat and pour into cooled pie crust, cover with plastic wrap and allow to chill for at least 3-4 hours

Whipped Cream Topping

1. Place mixing bowl and whisk attachment in the freezer for 15 minutes

2. On medium high speed, whisk heavy cream, 2 tablespoons sugar, and vanilla until stiff peaks form

  • Add more sugar if you wish for a thicker consistency

3. Pipe over the filling and garnish with toasted coconut flakes if desired


Crème Brûlée

creme brulee


Happy Sunday!!!! So good news, the boyfriend loved the cupcakes, which was good because he doesn’t really like fruits. My coworkers seemed to like the desserts as well, the sugar cookies being the biggest hit due to their softness. I felt a bit pooped after baking so much, but I couldn’t just not bake this Sunday, especially considering that it is a long weekend. So I needed to bake something I knew would be devoured by Tuesday. With some oh so cleverly dropped hints by the boyfriend, I went with his favorite dessert, a crème brûlée! This worked especially well for me considering that I had also had a bunch of egg yolks left over from the swiss frosting I made with the strawberry shortcake cupcakes. I hope you enjoy! This recipe is taken from Martha Stewart.

Crème Brûlée

Yields 8 5oz servings


  • 4 cups heavy cream
  • 3/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 7 large egg yolks
  • 1/2 teaspoon salt


1. Preheat oven to 300°F and put a kettle of water on the stove top to boil. Place 8 5oz baking ramikens in a larger baking dish

2. In a heavy bottomed sauce pan, heat the cream over medium heat

  • Add half the sugar to the cream (1/4 cup +2 tablespoons sugar) and stir until combined
  • Add vanilla extract
  • Keep over medium heat, but make sure this does not start to boil!

3. In a separate, heat proof bowl, whisk the egg yolks

  • Add the remaining amount of sugar and continue to whisk
  • Add the salt and continue to whisk

4. When the cream has almost come to a boil, turn the heat low as to make sure it doesn’t boil and whisk in 1 ladle of the cream to the egg yolk mixture

  • Continue to add the cream to the yolk mixture 1 ladle at a time, stirring well after each addition
  • You are adding the cream slowly so that the eggs do not curdle, so make sure not to get too antsy!
  • You should also strain this mixture to remove any egg bits and foam so that you get a even mixture

5. Distribute the mixture between the ramekins; Take a spoon and gently tap the sides of the ramekins so that any bubbles come to the top

6. Place the baking dish into the oven and pour the water into the large baking dish (forming a hot water bath)

7. Remove the baking dish from the oven. The custard will be done when it slight jiggles in the center when you move it

8. Carefully, using tongs or oven mits, place the ramekins on a wire rack and allow to cool for 30-40 minutes

9. Place plastic wrap over the ramekins and place in fridge to cool for 2 hours or up to 3 days

10. Sprinkle 1-2 tablespoons of granulated sugar on the top of the custards andbrûlée by passing a kitchen torch about 2 inches from the custard. If you don’t have a torch, you can set your oven to broil and place it in the oven until you see the sugar start to caramelize