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Dar’s Coconut Cream Pie

When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota
  • Total Time
    Prep: 1 hour + chilling Bake: 25 min. + cooling
  • Makes
    10 servings

Ingredients

  • Pastry for single-crust pie
  • 4 large egg yolks, room temperature
  • 2 cups coconut milk
  • 1-1/2 cups half-and-half cream
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1-1/2 cups sweetened shredded coconut, toasted, divided
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack.
  • In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust.
  • Press plastic wrap onto surface of filling. Refrigerate until cold, 2 hours.
  • In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.
Editor's note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° until lightly browned, stirring frequently, 5-10 minutes.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 641 calories, 47g fat (33g saturated fat), 182mg cholesterol, 265mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 6g protein.

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