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Coconut cream pie

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Preparation Time: 1 hour 30 minutes (plus 6 hours chilling)
Cooking Time: 30 minutes
Difficulty Level: Intermediate
Servings: 8 generous slices
Recipe Last Updated: October 26, 2023

The Story Behind This Slice

This isn’t just a pie; it’s a tropical vacation on a plate. Born from a love for both creamy custards and the exotic whisper of coconut, this recipe has been perfected through three generations. My grandmother first made it for a church social in 1957, and the requests haven’t stopped since. The key is in the triple coconut threat: cream in the filling, flakes in the topping, and milk to bind it all together. It’s a dessert that demands a little patience but rewards with every sublime, cloud-like bite.

Ingredients

For the Crust:

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon salt

  • 1 tablespoon granulated sugar

  • ½ cup (1 stick) unsalted butter, cold and cubed

  • 3-5 tablespoons ice water

For the Coconut Filling:

  • 1 (13.5 oz) can full-fat coconut milk

  • 1 ½ cups heavy cream

  • ¾ cup granulated sugar

  • ½ cup cornstarch

  • ¼ teaspoon salt

  • 4 large egg yolks

  • 2 cups sweetened shredded coconut, divided

  • 2 teaspoons pure vanilla extract

  • 1 tablespoon unsalted butter

For the Whipped Cream Topping:

  • 1 ½ cups heavy cream, chilled

  • 3 tablespoons powdered sugar

  • 1 teaspoon pure vanilla extract

  • Toasted coconut flakes for garnish

Equipment Needed

  • 9-inch pie plate

  • Rolling pin

  • Parchment paper and pie weights or dried beans

  • Medium saucepan

  • Whisk

  • Fine-mesh sieve (optional)

  • Electric mixer or whisk

  • Mixing bowls

Step-by-Step Instructions

Part 1: The Perfect Flaky Crust (30 minutes active, 1 hour inactive)

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.

  2. Cut in Butter: Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

  3. Add Water: Sprinkle ice water over the mixture, one tablespoon at a time, gently stirring with a fork until the dough just begins to clump together. You may not need all the water.

  4. Form and Chill: Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

  5. Roll and Blind Bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to your pie plate, trim and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes. Carefully remove weights and parchment, then bake for another 10-12 minutes until golden brown. Let cool completely.

Part 2: The Luxurious Coconut Cream Filling (25 minutes active)

  1. Prepare Base: In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt until smooth.

  2. Cook to Thicken: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble, about 8-10 minutes. Continue to cook for 1 full minute.

  3. Temper Eggs: In a separate bowl, whisk the egg yolks. Slowly whisk about 1 cup of the hot coconut mixture into the yolks to temper them. Then, slowly whisk the yolk mixture back into the saucepan.

  4. Finish the Filling: Return to medium heat and cook, stirring constantly, for 2-3 more minutes until very thick. Remove from heat. Stir in 1 ½ cups of the shredded coconut, vanilla extract, and butter until everything is melted and incorporated.

  5. Assemble: Pour the hot filling directly into the cooled pie crust. Smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.

Part 3: The Final Touches (10 minutes)

  1. Toast Coconut: Spread the remaining ½ cup of shredded coconut on a baking sheet. Toast in a 350°F (175°C) oven for 5-7 minutes, stirring once, until golden. Let cool.

  2. Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

  3. Garnish: Remove the plastic wrap from the chilled pie. Pile the whipped cream onto the center and spread decoratively to the edges. Sprinkle generously with toasted coconut.

Chef’s Notes & Tips for Success

  • Chill Everything: For the flakiest crust and the fluffiest whipped cream, keep your ingredients and tools cold.

  • Don’t Rush the Filling: Constant whisking is non-negotiable to avoid lumps and ensure a silky texture.

  • Toasting is Key: Toasting the coconut garnish deepens its flavor and adds a wonderful crunch that contrasts the creamy filling.

  • Make Ahead: The pie can be assembled (minus the whipped cream topping) up to 24 hours in advance. Add the whipped cream and garnish just before serving.

  • Storage: Store covered in the refrigerator for up to 3 days. The crust will soften over time but will still be delicious.

Nutritional Information (Per Serving)

  • Calories: 785 kcal

  • Total Fat: 58g

  • Saturated Fat: 40g

  • Cholesterol: 195mg

  • Sodium: 220mg

  • Total Carbohydrates: 63g

  • Dietary Fiber: 3g

  • Sugars: 39g

  • Protein: 7g

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