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Coconut Cream Pie, Blogiversary, and Giveaway!

★★★★★

5 from 17 reviews
  • Total Time: 1 hour 20 mins
  • Yield: 8 1x

Ingredients

Scale

Crust

  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup vegetable shortening
  • 1 1/3 sticks unsalted butter, cold and cubed
  • 4–7 tablespoons cold water

Filling

  • ¾ cup granulated sugar
  • 1 ½ cups unsweetened coconut milk (I used Trader Joe’s – it’s not in a can – yay!)
  • 1 ½ cups whole milk, divided
  • ¼ cup cornstarch
  • 5 egg yolks
  • ¼ teaspoon kosher salt
  • 1 cup flaked unsweetened coconut (I used Bob’s Red Mill)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter
  • ½ cup flaked unsweetened coconut, toasted, for garnish

Instructions

  1. Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to mix. Add shortening and butter and pulse until the mixture resembles coarse meal. Add the ice water, starting with 4 tablespoons. And pulse, adding more water one tablespoon at a time as necessary, until the dough comes together when pressed in your hand. Pour dough onto plastic wrap. Wrap firmly and refrigerate for at least 30 minutes.
  2. After the dough is chilled, take about half, I used a little more, and roll it out to about ¼ inch thick and so it is wide enough to fit easily in your pie pan. The other half can be frozen, wrapped in plastic and foil and placed in a zipper bag for up to 2 months to be used for another pie. Place the rolled dough into your pie pan. Flute the edges of the crust and refrigerate it for 30 minutes more.
  3. While the dough is chilling, preheat the oven to 350 degrees F. Once it is chilled, bake for 30-35 minutes, until light golden brown, rotating halfway through if necessary. Allow to cool completely.
  4. When the crust is cool, make the filling. In a 1 quart saucepan over medium heat, combine sugar, coconut milk, and 1 cup of whole milk. Bring to a boil.
  5. Meanwhile, in a small bowl, whisk together the remaining ½ cup whole milk and cornstarch. Make sure the cornstarch is fully combined in the milk. In a medium bowl, whisk egg yolks and salt together. Once the milk has come to a boil, remove it from the heat and slowly add about ½ cup of the hot milk into the egg yolks while whisking vigorously. Then add the egg yolk mixture along with the cornstarch mixture to the milk in the pot.
  6. Cook the mixture over medium heat, whisking constantly, for about 2 minutes, until it has thickened considerably. Remove from the heat and add the coconut, vanilla, and butter. Whisk to combine. Pour the filling in the prepared pie shell and refrigerate for at least 2 hours. You may cover it if you like with plastic wrap, but I really liked the skin that formed from leaving it uncovered.
  7. Once the pie is chilled, top with toasted coconut and serve. Pie may be stored in the refrigerator for up to 1 day. It may not be frozen.

Notes

Crust adapted from Bobby Flay Filling adapted from Emeril Lagasse

  • Prep Time: 40 mins
  • Cook Time: 40 mins

Find it online: https://piesandplots.net/coconut-cream-pie-blogiversary-and-giveaway/