Description
Picture slicing into a chilled, velvety coconut cream pie with a rich custard filling, packed with sweet coconut flakes, nestled in a flaky pie shell, and topped with fluffy whipped cream and golden toasted coconut.
Ingredients
This recipe uses pantry staples and coconut-forward ingredients for a rich, creamy pie. Here’s what you need and why each matters:
- Coconut Milk (13.5 oz): Forms the creamy, tropical base.
- Why it matters: Adds rich coconut flavor and a smooth texture to the custard.
- Substitution: Use full-fat canned coconut cream (same amount) for extra richness or dilute with milk for a lighter option.
- Half and Half (1 1/2 cups): Balances the custard’s creaminess.
- Why it matters: Provides a velvety texture without being too heavy.
- Substitution: Use a mix of 3/4 cup whole milk and 3/4 cup heavy cream, or plant-based half-and-half for dairy-free.
- Eggs (2 whole + 1 yolk, beaten): Thicken the custard.
- Why it matters: Create a rich, smooth custard that sets firmly.
- Substitution: No direct substitute; for egg-free, use a store-bought coconut pudding mix and adjust liquid.
- Granulated Sugar (3/4 cup): Sweetens the custard.
- Why it matters: Balances coconut’s richness and ensures a smooth texture.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 2/3 cup for less sweetness.
- Corn Starch (1/2 cup): Thickens the custard.
- Why it matters: Ensures a firm, sliceable filling without a stovetop.
- Substitution: Use arrowroot powder (same amount) for a similar effect.
- Kosher Salt (1/4 tsp): Enhances flavor.
- Why it matters: Balances sweetness and boosts coconut flavor.
- Substitution: Use sea salt or reduce to 1/8 tsp for lower sodium.
- Sweetened Flaked Coconut (2 cups, divided): Adds texture and flavor.
- Why it matters: Provides chewy coconut bursts in the custard and a toasted topping.
- Substitution: Use unsweetened flaked coconut (add 1 tbsp sugar to custard) or shredded coconut.
- Coconut Extract or Vanilla Extract (1 tsp): Boosts flavor.
- Why it matters: Coconut extract enhances tropical notes; vanilla adds warmth.
- Substitution: Use the alternate extract (coconut or vanilla) or almond extract for a twist.
- Deep Dish Pie Shell (1, baked and cooled, e.g., Pillsbury): The crust.
- Why it matters: Provides a flaky, ready-to-use base that saves time.
- Substitution: Use a homemade pie crust, graham cracker crust, or gluten-free pie shell.
- Heavy Whipping Cream (1 cup): Forms the fluffy topping.
- Why it matters: Adds a light, creamy finish to the rich custard.
- Substitution: Use coconut whipped cream for dairy-free or store-bought whipped topping.
- Powdered Sugar (2 tbsp): Sweetens the whipped cream.
- Why it matters: Blends smoothly for a silky texture.
- Substitution: Use a powdered sugar substitute or reduce to 1 tbsp for less sweetness.
- Vanilla or Coconut Extract (1 tsp, for whipped cream): Enhances topping flavor.
- Why it matters: Complements the custard with a sweet or tropical note.
- Substitution: Use the alternate extract or skip for a simpler flavor.
Pro Tip: Use full-fat coconut milk for the best flavor and texture; shake the can well before opening. Pre-toast coconut for the topping to save time during assembly.
Instructions
- Make the Coconut Custard:
- In a large, microwave-safe bowl (e.g., a large Pyrex measuring cup), combine 13.5 oz coconut milk, 1 1/2 cups half and half, 2 whole eggs plus 1 egg yolk (beaten), 3/4 cup granulated sugar, 1/2 cup corn starch, and 1/4 tsp kosher salt. Stir until smooth.
- Microwave on high for 1 minute, then stir. Repeat, microwaving in 1-minute intervals and stirring after each, until the custard thickens (like pudding), about 5-7 minutes total.
- Stir in 1 1/2 cups sweetened flaked coconut and 1 tsp coconut extract (or vanilla extract).
- Tip: Stir thoroughly after each interval to prevent lumps; use a whisk if the custard starts to clump.
- Fill the Pie Shell:
- Pour the coconut custard into a baked and cooled deep-dish pie shell, smoothing the top with a spatula.
- Cover with plastic wrap, pressing it directly onto the custard to prevent a skin from forming, and refrigerate for at least 2 hours to set.
- Tip: Ensure the pie shell is fully cooled to avoid a soggy crust; chill overnight for a firmer set.
- Toast the Coconut:
- Preheat the oven to 350°F (175°C).
- Spread 1/2 cup sweetened flaked coconut evenly on a baking sheet.
- Bake for 5-7 minutes, stirring every 2 minutes, until golden brown. Watch closely to prevent burning.
- Let cool completely.
- Tip: Stir frequently and check often, as coconut burns quickly; toast in small batches for even browning.
- Make the Whipped Cream Topping:
- In a large bowl, use a stand mixer or hand mixer to beat 1 cup heavy whipping cream until soft peaks form, about 1-2 minutes.
- Add 2 tbsp powdered sugar and 1 tsp vanilla or coconut extract, then continue whipping until stiff peaks form, about 1 minute more.
- Tip: Chill the bowl and beaters for faster whipping; stop once stiff peaks form to avoid a grainy texture.
- Assemble and Serve:
- Spread the whipped cream evenly over the chilled custard, using a spatula for a smooth finish or piping for a decorative look.
- Sprinkle the toasted coconut evenly over the whipped cream.
- Keep refrigerated until ready to serve, then slice into 8 wedges using a sharp knife.
- Health Benefit: Coconut provides fiber and dairy offers calcium, but the sugar and cream make this a rich treat to enjoy sparingly!