I wanted to make a delicious coconut cream pie with the most basic ingredients and also with the most coconuty flavour but without using artificial flavours. I have made other desserts and pies with coconut extract and they are good but I wanted a richer coconut flavour and using coconut in the crust and the custard just had to happen. I found two recipes that I was happy with and I used a few components from each to get this yummy recipe right here. I’m very happy with it and so was my family. It’s a great make ahead dessert that is stress free – even the custard I promise. I made the crust and the custard the day before and topped it which whip cream just before serving. Let me break it down and talk about each layer.
As I mentioned before the crust has coconut baked into it. What’s better than the flavour of regular coconut? Toasted coconut! It smelled heavenly while it baked. It’s a tender crisp crust that holds in that creamy custard perfectly. I learned something new when I made this tart from Chatelaine magazine. They suggested brushing a layer of melted white chocolate to the tart crust after its baked and once it’s cooled. Of course adding white chocolate to anything is never a bad idea but this is more than just adding white chocolate for flavour. It is added to create a seal for the crust and prevent it from getting soggy from the custard. It’s a wonderful little tip that I’m definitely holding onto and applying to other pies for sure. It was only appropriate then to add more white chocolate to the recipe as a garnish, so that is what I did. No regrets!
It’s hard to resists this pie. The textures and flavours are a real treat for the mouth and tastebuds. The crust is tender and crisp and that custard is creamy and, what is a coconut cream pie without whip cream – I love a mile high whip on my pie but decided to be a bit more creative this time with piped the whip on. The whip adds that perfect light and fluffy layer which compliments the custard and crust so much. Over that I added toasted coconut flakes and white chocolate for extra texture and decadence. It’s a great pie and I do hope you enjoy it.
FOR THE PIE
- 8 large egg yolks
- 3 tbsp. butter, softened
- 1 pie crust
- 1/2 tsp. Kosher salt
- 2 c. whole milk
- 1/2 c. cornstarch
- 1 (13.5-oz.) can unsweetened coconut milk
- 3/4 c. granulated sugar
- 2 tsp. pure vanilla extract
FOR THE TOPPING
- 1/4 tsp. pure vanilla extract
- 1/2 c. toasted sweetened coconut flakes
- 1/4 c. powdered sugar
- 1 c. cold heavy cream
FOR THE CRUST
- Preheat oven to 375°. On a lightly floured surface, roll out dough into a 12” circle.
- Drape over 9” pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp.
- Refrigerate 30 minutes or freeze 10 minutes.
- Line crust with parchment and fill with dried beans or pie weights.
- Bake 30 minutes, then remove parchment and weights.
- Return to oven and bake until crust is golden and completely baked through, 20 minutes more.
- Set on rack to let cool completely.
FOR THE FILLING
- In a small bowl, whisk egg yolks with sugar, cornstarch, and a pinch of salt. Mixture will be very thick.
- Then, to a medium saucepan over medium-low heat, add milk, coconut milk, and vanilla and bring just to a simmer.
- Once simmering, slowly add a ladleful of the warm milk to the egg mixture, whisking constantly, until combined.
- Slowly pour egg mixture into the saucepan, whisking to incorporate.
- Let cook until very thick, 2-3 minutes more, whisking constantly.
- Remove from heat, strain through a fine mesh strainer into a large bowl, and stir in butter.
- Let sit, or refrigerate with a piece of plastic wrap directly on top of the custard, and cool completely.
FINISH THE PIE
- In a medium bowl, add heavy cream, vanilla, and powdered sugar. Using a handheld mixer or whisk, whip until stiff peaks just begin to form.
- Fill pie crust with cooled coconut custard, smooth out.
- And transfer to the refrigerator until completely set, about 2 hours more.
- Then, top with a heaping pile of whipped cream and sprinkle with toasted coconut.