Description
A delicious and creamy coconut pie with a flaky crust and a rich coconut filling, topped with whipped cream and toasted coconut.
Ingredients
- For the Crust
- 1½ cups (180 g) all-purpose flour
- ½ cup (115 g) cold unsalted butter, cubed
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon (1.25 mL) salt
- 3–4 tablespoons (45–60 mL) ice-cold water
- Or use one 9-inch (23 cm) ready-made pie crust.
- For the Creamy Coconut Filling
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ¼ teaspoon (1.25 mL) salt
- 2 cups (480 mL) whole milk
- 1 cup (240 mL) coconut milk
- 4 large egg yolks
- 1 teaspoon (5 mL) vanilla extract
- 1½ cups (135 g) sweetened shredded coconut
- 2 tablespoons (28 g) unsalted butter
- For the Topping
- 1 cup (240 mL) heavy whipping cream
- 2 tablespoons (25 g) powdered sugar
- ½ teaspoon (2.5 mL) vanilla extract
- ¼ cup (20 g) toasted shredded coconut
Instructions
- Prepare the crust: Preheat the oven to 375°F (190°C). If making the crust from scratch, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together.
- Bake the crust: Roll the dough into a 23 cm pie crust and place it in a pie dish. Prick the bottom with a fork, line with parchment, and add pie weights or dried beans. Bake for 15 minutes, remove the weights, then bake another 8–10 minutes until lightly golden. Cool completely.
- Make the filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and coconut milk until smooth.
- Thicken: Cook over medium heat, whisking constantly, until the mixture thickens and begins to gently bubble, about 6–8 minutes.
- Add the egg yolks: In a bowl, lightly whisk the egg yolks. Slowly whisk about ½ cup (120 mL) of the hot milk mixture into the yolks to temper them. Pour the mixture back into the saucepan while whisking.
- Finish the custard: Cook for another 2–3 minutes, stirring constantly, until thick and creamy. Remove from the heat and stir in vanilla, shredded coconut, and butter.
- Fill the pie: Pour the warm coconut filling into the cooled crust. Smooth the top and cover with plastic wrap directly on the surface of the filling.
- Chill: Refrigerate for at least 4 hours, preferably overnight, until completely set.
- Add the topping: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the chilled pie and sprinkle with toasted coconut.
- Serve: Slice and serve cold. The creamy coconut custard pairs especially well with the lightly toasted coconut topping.
Notes
- For a quicker option, use a store-bought pie crust.
- Make sure to chill the pie for the recommended time to ensure it sets properly.
- To toast shredded coconut, bake it in a preheated oven at 350°F (175°C) for about 5-7 minutes, stirring frequently.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg