Before coconut, I was lost. And so were the legions of others who initially denied this sweet baby.
All hale to my love, my life.
Oh, Coconut Cream.
If I count the times when offering a bite and hearing, “nah, that’s okay,” I’d be rolling in the dough. Or, have a lot more Coconut Cream Pie. I’ll tell you something though, one bite and the naysayers inhaled, then left us with crumbs.
To me, pie is usually over sweet, so where possible, I lower the sugar. And because every bite should be like your last, flavor and texture are crucial. In this beauty, you’ll find three different kinds of unsweetened coconut. Please don’t let the “unsweetened” deter you, as this pie is balanced and exceptional in taste.
Do you have certain mental blocks? For me it’s the idea and process of tempering eggs. Thanks to Pie Guy, (my nickname for the man who taught me the majority about pie) there’s zero tempering of eggs in a cream pie. Can I get a woo hoo!
We were covered in a blanket of fresh snow this morning,
thank goodness coconut cream is an all weather pie.
♥️
Coconut Cream Pie
Classic, simple, and delicious - Coconut Cream Pie. With flecks of vanilla bean, a touch of almond, and three different flakes of coconut, this pie is sure to please.
Servings: 8 slices
Calories: 571
Ingredients:
9-inch crust
- 1 3/4 cups, twelve sheets graham cracker crumbs
- 2 Tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup, 8 Tablespoons butter, melted at sea level, 3/4 butter (6 Tablespoons)
Filling
- 1/2 cup cane sugar or granulated
- 3½ Tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups whole milk
- 3 egg yolks, large
- 2 Tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1/2 teaspoon pure coconut extract
- 1/4 teaspoon pure almond extract
- 3/4 cup unsweetened medium flaked coconut
- 1/4 cup unsweetened fine flake coconut
Whipped Cream
- 1 cup heavy whipping cream, cold
- 1-2 Tablespoons confectioners' sugar
- 1/2 teaspoon vanilla bean paste or pure vanilla extract
Garnish
- 1/4 cup toasted coconut flakes and chips
Instructions
Graham Cracker Crust
- Preheat the oven to 350˚F. Butter your pie pan with a light coat, then set aside.
- Crumb graham crackers in a food processor or place them in a plastic storage bag and roll them with a rolling pin. Pulse or roll until the crumbs are fine and uniform in size.
- Combine graham crackers, brown sugar, cinnamon, and salt in a medium-sized bowl. Mix well, then add the melted butter. Stir with a fork, then with your hands, coat the crumbs until the butter is evenly distributed.
- Spread the crumbs evenly across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Place in the refrigerator for 10 minutes.
- On the center oven rack, bake the crust for about 7 minutes. The crust won't turn golden, but when finished, will smell graham cracker fragrant. Let the crust cool on a wire rack.
Coconut Filling
- In a medium-size saucepan, whisk sugar, cornstarch, and salt together. Whisk in the milk and egg yolks. Run the corner of a spatula along the corners and bottom of the saucepan, making sure the mixture is well combined.
- Place the saucepan over medium-high heat and cook. Whisk nonstop until the mixture boils and thickens, about 6-7 minutes. Continue stirring for 1 minute. Remove from heat— whisk in butter, one piece at a time until melted. Whisk in the vanilla, coconut, almond extract, and flaked coconut. Let mixture cool for 5 minutes, stirring often, then pour into the cooled pie plate and smooth with a spatula or spoon.
- A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie. Glide a piece of butter or a light coat of vegetable spray across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.Place the pie on a wire rack and let cool, then refrigerate for at least 4 hours or overnight.
Fresh Whipped Cream
- About 15 minutes before you're ready to serve, chill a medium-size (preferably glass) bowl and the beaters from your electric mixer in the freezer.
- Using an electric stand or handheld mixer, start at medium speed. Beat the cream until it starts to thicken. Add the confectioners' sugar and vanilla bean paste or extract. Increase the speed to medium-high, and continue to beat until stiff peaks form. Avoid over beating. Place the whipped cream in the refridgerator until you're ready to use.
- On a piece of aluminum foil spread a layer of both medium coconut flakes and chips. Place the foil directly on the toaster oven rack. Turn dial or set to medium. The coconut is quick to brown, so keep a watchful eye. Once coconut is golden, remove from the oven. If left on the foil, the coconut will continue to cook, so cool the flakes and chips on a plate or in a bowl.
Pie Assembly
- Pipe or spread the whipped cream and sprinkle toasted coconut.Slice and enjoy!
Notes
Adapted from Pie. The pie man!
- If making a cream pie for the first time, at about the seven minute mark, you'll feel the pastry cream "turn' or thicken.
- To pipe the whipped cream (like the picture) I add the flaked coconut to the pie before pipping the whipped cream, then add the toasted chips.
Nutrition
Serving: 1slice | Calories: 571kcal | Carbohydrates: 28g | Protein: 5g | Fat: 50g | Saturated Fat: 33g | Fiber: 2g | Sugar: 21g
