Join Chef Marc as he prepares his simple but delicious Coconut Cream Pie Recipe with Jason. One of the most incredible pies you will make, a super simple recipe.Recipe: https://DadsThatCook.com/recipes/coconut-cream-pieYouTube: https://www.youtube.com/DadsThatCookWebsite: https://www.DadsThatCook.comInstagram: https://www.instagram.com/DadsThatCookFacebook: https://www.facebook.com/DadsThatCookTwitter: https://twitter.com/DadsThatCookHe's got his stuff all set up, for what, our pie?Coconut cream pie.Well, let's go through it. Tell me what you got.So the first part of the custard, you need egg yolk, so it's five egg yolks with some sugar in it, so about a tablespoon of sugar. And then corn starch, which is gonna tighten everything up. So it's gonna make it actually pudding-ish.[crosstalk] ... vanilla extract.Sugar to start the custard with the milks, butter, this is unsweetened shredded coconut, important that it's unsweetened because you're already adding a bunch of sugar and stuff to it.Right, sure, absolutely.Regular coconut milk, so not ...Regular.... skim or light coconut milk, because that actually makes the custard separate.And then cow milk, so, and I use whole milk ...Whole milk.... because fat is flavor. And we got our pie crust, animal crackers ...Animal crackers.... sugar, coconut, and butter.Sugar and butter.And then throw it in the oven, so it gives it an actual crust, because this pie doesn't get baked.Awesome.You just refrigerate it.There's no need to even put it on a plate then at that point, right?Utensils are unnecessary.Yeah, you just ... yeah. Are you gonna make your own whipped cream too?Of course.Of course. I think I'm moving in. That's what I think. Let's see how the magic starts working. Just get that ...Add all the liquid, add the coconut, and the sugar.... The sugar.Whisk it until the sugar dissolves a little ...And then when do we turn it on?Right now. On kind of a medium-ish heat, and you gotta stir it every once in a while so that the milk doesn't scald on the bottom.Right.So while that's going, take the eggs with a tablespoon of sugar, then you add the corn starch to it. I like doing it gently, because you don't want clumps.Right.And then you just make a mess.Well, of course.So yeah, so now you got this ribbon-y kind of smooth consistency. So if you put all the eggs into the hot liquid at once ...Yeah, it'll just [crosstalk] ...... you'd have scrambled eggs.Yeah, and [crosstalk] ...If you add a little bit of the hot to the eggs ...... Cooks.... the eggs come out to the right temperature. I've had the scrambled egg custard before. It's not very good.Of course.All it has to do is get up to about a simmer or a boil, and then it just tightens up. I consider it magic, but it's ...... Magic.... it's science-y magic. My wife is convinced that the reason I like to be in the kitchen is 'cause of the toys. The kitchen is the place in the house where you get to have gadgets and stuff.So I'm gonna turn the heat off of that, so ladle.You want me to hold that for you?That'd be great. Thank you.Well, that's what I'm here for.That's normally my daughter's job. So slowly, slowly, slowly, and then as you do the second or third ladle, you don't have to be as careful. It's already at a requisite temperature.Now it all goes back into there.Gets dumped in.Smells really good.Put it back on heat. So you want it basically to be about what you would expect warm pudding to be. You can see it's coming away from the sides as well.So yeah, so you put the butter in, and this is all off heat, and you just whisk it until the butter melts. So yeah, so now it's pretty much done.Then I put a little saran on the top so you don't get the pudding skin.Great, awesome. Well, let's go stick that in the fridge then. So what do we got here?This is the cream for the coconut cream pie. So it's just homemade whipped cream, so it's whipping cream, cold, confection or sugar, and some vanilla, and then a really cold bowl.Really cold bowl, I saw you just pulled that out of the freezer.Yeah. Pour that into a bowl that's gonna be big enough, 'cause it's gonna double in volume.Jason Glover is the original Dad That Cooks and owns and operates Splash Digital Media. As a Dad and the primary cook for his family, he conceived DTC through his experiences and by talking with other Dads. When fellow Dads shared with Jason theyd love to learn from his own first-hand kitchen experiences, the idea for DTC was born. As the idea continued to keep him up at night he thought, why not leverage his film and video production and comedy background with his love of cooking for his family to become the host of DTC. Ryan Seacrest move over introducing Jason Glover as the host of Dads That Cook.
