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Toasted Coconut Cream Pie
Melissa Hart

Toasted Coconut Cream Pie

Coconut belongs in the custard, not just on top where it can fool you for one bite. Toasting half makes the flavor deeper while leaving half pale and chewy. Cool the filling before the whipped cream goes on or the cream slides toward the crust.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 fully baked 9-inch All-Purpose Flaky Pie Crust cooled
  • 1 1/2 cups sweetened shredded coconut divided
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 tsp kosher salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar

Method
 

  1. Toast 3/4 cup coconut in a dry skillet over medium-low heat for 4 to 5 minutes until patchy golden.
  2. Whisk the milk, granulated sugar, cornstarch, salt and egg yolks in a saucepan and cook over medium heat until boiling and thick.
  3. Boil for 1 minute while whisking, remove from the heat, and stir in the butter, vanilla, untoasted coconut and half the toasted coconut.
  4. Pour the filling into the crust, press parchment on the surface, and refrigerate for 5 hours.
  5. Beat the cream and powdered sugar to soft peaks, spread over the pie, and scatter the remaining toasted coconut evenly over the cream.