Coconut Cream Pie with Toasted Coconut

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American · 305 min · vegetarian

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Ingredients

• 1 round (9-inch) refrigerated pie dough
• 1/4 cup sweetened shredded coconut
• 1 can (13.5 oz) canned full-fat coconut milk
• 1/4 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 5 (yolks only) eggs
• 1/2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 cup heavy cream
• 1/2 tbsp powdered sugar

Method (tap to check — screen stays awake)

1. Heat the oven to 375F. Fit the pie dough into a 9-inch pie plate, crimp the edge, line with parchment and pie weights (dried beans work), and blind-bake 15 minutes. Remove weights and bake 8 more minutes until golden all over. Cool.
2. Spread all the shredded coconut on a sheet pan and toast at 350F for 6-8 minutes, stirring twice, until deeply golden. This is the house move — toasted coconut goes in the custard, not just on top, which doubles the flavor of an otherwise classic pie.
3. Whisk the egg yolks with the sugar, cornstarch, and 1/4 tsp salt until smooth and pale.
4. Heat the coconut milk and whole milk in a saucepan until steaming. Whisk a ladleful into the yolks to temper, then pour everything back into the pan.
5. Cook over medium, whisking constantly, until the custard thickens and bubbles at the center; boil a full 2 minutes so the cornstarch sets and the yolks' enzymes are cooked out (skip this and the pie weeps).
6. Off the heat, whisk in the butter and vanilla, then fold in 1 cup of the toasted coconut.
7. Pour into the cooled crust and press plastic wrap directly on the surface. Chill at least 4 hours, until fully set — this chill is counted in the total time; a warm cream pie won't slice.
8. Whip the heavy cream with the powdered sugar to soft peaks, swoop it over the pie, and shower with the remaining toasted coconut.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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