Ultimate Coconut Cream Pie

 

Part 1: The Perfect Pie Crust

Ingredients:

· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· 1 teaspoon granulated sugar
· ½ cup (1 stick) cold unsalted butter, cubed
· 3-4 tablespoons ice water

Part 2: The Coconut Cream Filling

Ingredients:

· 3 large egg yolks
· 1 (13.5 oz) can full-fat coconut milk
· 1 cup whole milk (or 2% in a pinch)
· ⅔ cup granulated sugar
· ⅓ cup cornstarch
· ¼ teaspoon salt
· 2 tablespoons unsalted butter
· 1 ½ teaspoons pure vanilla extract
· 1 ½ cups sweetened shredded coconut, plus more for toasting

Part 3: The Whipped Cream Topping

Ingredients:

· 1 ½ cups heavy whipping cream, very cold
· 3 tablespoons powdered sugar
· 1 teaspoon pure vanilla extract

 

Method & Instructions

 

see continuation on next page

 

Method & Instructions

Step 1: Make & Blind Bake the Crust

1. Mix Dry Ingredients: In a food processor or bowl, combine flour, salt, and sugar.
2. Cut in Butter: Add cold, cubed butter. Pulse or use a pastry cutter until mixture resembles coarse crumbs.
3. Add Water: Drizzle in ice water, 1 tbsp at a time, mixing until dough just comes together.
4. Chill: Form into a disk, wrap in plastic, and chill for at least 1 hour.
5. Roll & Shape: On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim and crimp edges. Freeze for 15 minutes.
6. Bake: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, and bake for another 10-15 minutes until golden. Let cool completely.

Step 2: Prepare the Coconut Cream Filling

1. Toast Coconut: Spread ½ cup of shredded coconut on a baking sheet. Toast at 350°F (175°C) for 5-7 minutes until golden. Set aside for topping.
2. Whisk Base: In a medium bowl, whisk egg yolks. In a separate bowl, whisk the granulated sugar, cornstarch, and salt.
3. Heat Milks: In a medium saucepan, combine coconut milk and whole milk. Heat over medium until just simmering.
4. Temper & Cook: Gradually whisk about 1 cup of the hot milk into the sugar-cornstarch mixture to make a slurry. Slowly whisk this slurry back into the saucepan. Cook over medium heat, whisking constantly, until the mixture becomes very thick and bubbly (about 5-7 minutes).
5. Finish the Custard: Whisk a small amount of the hot mixture into the egg yolks to temper them, then whisk them back into the saucepan. Cook for 2 more minutes, whisking constantly. Remove from heat. Stir in butter, vanilla, and the 1 ½ cups of untoasted shredded coconut.
6. Chill Filling: Pour the hot filling into the cooled pie shell. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate for at least 4 hours, or overnight.

Step 3: Assemble the Pie

1. Whip Cream: Just before serving, in a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Top the Pie: Spread or pipe the whipped cream over the chilled filling.
3. Garnish: Generously sprinkle with the reserved toasted coconut.