This pie is so good! One of my favorites! I've adapted the original recipe to my liking by omitting shredded coconut from the filling. I don't like to chew my creamy custard filling, but if that is your thing, you can add up to 1 cup of sweetened shredded coconut when you add the butter and extracts. This pie is a little time-consuming to make, but so worth it! It's best to plan ahead and make this in stages. I make my pie dough, roll it out, put it in the pie pan, and refrigerate it overnight. I also toast my coconut the day before. The next morning, I blind bake it and let it cool. Then I make the filling in the early afternoon and put the pie in the refrigerator to make sure it has plenty of time to cool before dessert time. While it's chilling, I make the whipped cream. Go ahead and give it a try! You won't regret it!
Coconut Cream Pie
Pie
1 COLD
unbaked pie crust in a pie pan4 large egg yolks
1/4 cup cornstarch
1 (14 ounce) can of coconut milk
1 cup half and half
2/3 cup sugar
1/4 tsp salt
2 TBSPs unsalted butter, softened
1 tsp vanilla extract
1/2 tsp coconut extract
Topping
1/4 cup sweetened shredded coconut for garnish
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp coconut extract
1. Blind bake your crust: You need to start with a cold crust to prevent it from shrinking in the oven. If your crust isn't cold, refrigerate for 30 min before continuing. Preheat oven to 375°F. Carefully line the pie dough with parchment paper, then add some pie weights or dried beans on top of the parchment paper to weigh it down. Bake until the edges are starting to brown 15-16 min. Remove pie crust from the oven and carefully lift the parchment paper (with the weights) off of the crust. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 15 more minutes. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
2. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the butter, vanilla, and coconut extract.
Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
3. Toast the coconut: Preheat oven to 350°F. Spread the 1/4 cup of shredded coconut onto a small baking sheet. Bake for about 10 minutes until golden.
4. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and coconut extract on medium-high speed until peaks form, about 3-4 minutes.
5. Pipe or spread the whipped cream on top. Garnish with toasted coconut. Chill the pie uncovered for up to a few hours or you can serve it immediately.
Cover leftovers and store in the refrigerator for up to 5 days.
