If you desire a little tropical taste, try this Toasted Coconut Cream Pie ! Last year, I made this for Pi-Day(3/14), but totally forgot to post it! Then, one of my older brothers messaged me about its picture that I posted on Facebook. “I can’t locate the recipe,” he said. So I needed to investigate the issue. I found the recipe written in my notebook last year; I date the recipes when I make them. The recipe and pictures never made it to the blog, however. Today’s objective is to make it again and hold myself accountable for posting it by day’s end, pictures included. ** As a recommendation, I would let this pie rest overnight in the fridge to enjoy the next day. I believe it gives the flavors more of a chance to meld together. **
The Blind-Baked Pie Crust:
My go to pie crust recipe is my own, Ultimate All-Butter Pie Crust. You may click that link for the recipe with preparation instructions and pictures. Because the filling is cooked separately, the crust needs to be pre-baked or blind-baked. This crust is actually baked twice; once with pie weights(or dry beans) to hold crust’s shape. Once they are removed, the crust’s sides and bottom are pricked with a fork. The next step is essential to help avoid a soggy crust. Beat one egg white until frothy then brush it liberally on the bottom, sides and edges of the crust. Bake for an additional 15 minutes to help “seal” the crust with a little moisture protection. Below is the result.
Look at this crust after sitting in the fridge overnight! Crisp, flaky and not soggy! Now, onto the filling while the crust cools.
Filling:
Combine the half and half, the unsweetened coconut milk, sugar and salt in a medium saucepan. Over MEDIUM heat, whisk and bring to a simmer. You know you have reached this point when small bubbles begin to appear along the edges of your saucepan. Remove from the heat and allow it to rest 15 mnutes.
While you are waiting for the milk mixture to cool, separate the eggs. Save the egg whites for other uses. Whisk the 3 egg yolks together. Then, whisk in the cornstarch. It will be rather thick. Next, you can toast the coconut until lightly golden. I have used a toaster oven and an air-fry oven on toast setting when I have made this before. Spread coconut in a thin layer and watch carefully as the browning can escalate quickly. Allow it to cool before using.
Whisk 2 tablespoons of warmed milk mixture into the egg yolk/cornstarch mixture at a time to temper. Add up to 10 tablespoons total.
Add this tempered mixture into the saucepan and set over MEDIUM heat again. Mix in the cubed butter and extracts. Continue to whisk until mixture obtains a custard-like consistency and a temperature of at keast 165 degrees to make sure eggs are safely cooked. This should happen between 6 and 10 minutes.
Stir in the toasted coconut.
Pour filling into cooled, blind-baked pie shell.
Cover with plastic wrap and smooth out the top. Place in the refrigerator to chill for 4 hours to allow it to set.
Topping:
Whisk topping ingredients until stiff. Remove the plastic wrap and spread topping onto the filling. Even out topping using a spatula making sure you bring it out to the edges of the crust.
Sprinkle the reserved toasted coconut over the top.
You know you want a slice of this Toasted Coconut Cream Pie. I could eat this morning, noon and night! Today, it was lunch! However, savoring each bite slowly with a smile is the best way to enjoy it. YUM! Don’t forget to share!
Toasted Coconut Cream Pie
Ingredients
Filling:
- 2 c half and half
- 1- 14 oz can unsweetened coconut milk, shake well before opening can
- 3/4 c granulated sugar
- 1/4 t salt
- 4 large egg YOLKS
- 1/3 c cornstarch
- 1/4 c unsalted butter(1/2 stick), cubed
- 1 t vanilla
- 1 t coconut extract
- 1 c toasted coconut(reserve 1/4 c for topping)
Topping:
- 1-1/2 c heavy whipping cream
- 1/4 c confectioner's sugar
- 1/4 t vanilla extract
- 1/4 t coconut extract
- 1/4 c toasted coconut (reserved above)
Instructions
Filling:
- Over MEDIUM heat, bring to a simmer the half and half, coconut milk, sugar and salt in a medium saucepan. Remove from heat and let it stand for 15 minutes.
- In a small bowl, whisk the egg YOLKS. Then, whisk in the cornstarch. Add 2 tablespoons of the warmed milk mixture at a time to gradually temper the eggs, using up to 10 tablespoons.
- Whisk it into the rest of the milk mixture in the saucepan. Stir in the cubed butter and extracts. Return mixture to MEDIUM heat for 6-10 minutes, whisking frequently. Mixture should be custard-like and 165°F to make sure eggs are fully cooked.
- Stir in 3/4 cup of the toasted coconut until equally distributed. Pour into the cooled pie crust and level out to the crust.
- Cover with a piece of plastic wrap and chill in the rerigerator for about 4 hours.
Topping:
- Whip all of the ingredients, except the toasted coconut, until stiff.
- Spread onto the chilled filling.
- Sprinkle with the toasted coconut. Store covered in the fridge until ready to serve.
