Coconut Cream Pie
Pie Crust (Pillsbury, or whatever butter pie crust you choose including homemade)
4 egg yolks (I prefer Simple Truth’s cage free brown eggs)
¼ cup cornstarch
1 (14 oz) can full fat coconut milk (I prefer A Taste of Tai but any kind is good)
1 cup half-and-half
2/3 cup granulated sugar
¼ tsp salt
- cup sweetened shredded coconut
2 tbsp unsalted butter, softened to room temp. (I prefer Land ‘O’ Lakes)
1 tsp vanilla extract (I prefer Watkin’s Baking Vanilla)
*optional: ½ tsp coconut extract
1 and ½ cup cold heavy cream, or heavy whipping cream
2 tbsp confectioner’s sugar
- Preheat the oven to 375° F.
- The crust: Roll out chilled 1 pie dough onto a floured surface to about 12 inches in diameter. Place the crust in a 9-inch pie pan. Fold the edges under if you are going to make a lattice crust. Crimp the edges with a fork or finger. Let sit in the refrigerator for about 15 minutes to firm up the crust. Then, fully blind bake the pie crust. Place parchment paper in the center of the pie crust and put pie weights, or rice, or beans in the pan making sure it fills every space of the parchment. Par-bake the pie crust for about 15 minutes (want it to be light brown) so as not to have a soggy bottom. Then, remove the pie weights and parchment paper. Dot the pie crust with a fork (lets the crust breathe). Bake for another 10-15 minutes until the crust is light brown. Let the pie crust cool completely. Cover cooled crust tightly and refrigerate until ready to fill.
- Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside, Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisk occasionally, bring it to a boil. Boil for about 2 minutes, then reduce the temperature to medium low. Once boiling again, remove about ½ cup of the mixture, and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Do not let the eggs curdle/scramble. Slowly pour and whisk the egg yolk mixture into the pot.
- The pudding will immediately begin to bubble, so please be careful. The bubbles will burst. Whisk and cook for 1 minute and 30 seconds or so. Remove from the heat and stir in the coconut, butter, vanilla, and coconut extract (if using it).
- Pour the warm filling into the cooled pie crust. Cover it tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming – yuck!) and refrigerate for 3 hours or overnight (preferably) until chilled and thickened. Pie may refrigerate for up to 1 day.
- Whipped Cream: Using a hand mixer or stand mixer with a whisk attachment, whip the heavy cream, confectioner’s sugar, and vanilla extract on medium-high speed until medium peaks begin to form, about 3-5 minutes. Medium peaks are the perfect consistency for topping and piping on desserts.
- Spread (or pipe, if you prefer) the whipped cream on top of the pie. Garnish with extra coconut (sweet or unsweetened), if desired. If you want to toast the coconut, bake in a 300° F oven for 6-8 minutes or until browned to your liking. Chill the pie uncovered up to a few hours or you can serve immediately.
Note: This recipe is a variation of a recipe found on www.sallysbakingaddiction.com/coconut-cream-pie. See our Instagram and Facebook pages for additional photos and reels of the pie (@maggiescupcakecafe).