Toasted Coconut Creme Pie
Toasted Coconut Creme Pie
The aroma of toasted coconut wafting through your kitchen, transforms an ordinary day into something special, promising delicious moments ahead. Today, I'm sharing my recipe for Toasted Coconut Creme Pie – a dessert that elevates the humble coconut pie into something truly extraordinary.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cubed
1/4 cup ice water
For the Filling:
2 ¾ cups whole milk
¾ cup granulated sugar + 1 tablespoon
¼ cup cornstarch
¼ teaspoon salt
2 large eggs
2 large egg yolks
3 tablespoons unsalted butter
1 teaspoon vanilla bean paste
1 teaspoon vanilla extract
1 teaspoon coconut extract
1½ cups unsweetened toasted shredded coconut
For the Topping:
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla bean paste
½ cup toasted coconut for garnish
Instructions
Prepare the Crust:
Combine flour, salt, and sugar in a food processor
Pulse in cold butter until mixture resembles coarse meal
Gradually add ice water until dough just comes together
Shape into a disk, wrap, and refrigerate for 1 hour
Preheat oven to 400°F
Roll chilled dough to 1/8-inch thickness
Transfer to a 9-inch pie dish
Crimp edges
Place a crumpled piece of parchment in pie shell and fill with pie weights, dried rice or beans
bake for 25 minutes
Remove parchment from crust and bake crust for an additional 20 minutes.
Let pie crust cool completely
Create the Filling:
In a medium saucepan, whisk together 2 ¾ cups whole milk and 1 tablespoon sugar
Cook over medium heat, stirring constantly, until the mixture begins to bubble (about 5-7 minutes).
In a separate bowl, whisk egg yolks, eggs, cornstarch, remaining ¾ cup sugar and salt.
Gradually add about 1 cup of the hot mixture to the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan and cook for an additional 2-3 minutes, stirring constantly, until very thick.
Remove from heat and stir in butter, vanilla extract, vanilla bean paste and coconut extract and 1 ½ cups of the shredded toasted coconut.
Pour into the cooled crust and press plastic wrap directly onto the surface.
Refrigerate until completely cold and set, at least 4 hours or overnight.
Finish and Garnish:
When ready to serve, whip 2 cups heavy cream with powdered sugar and vanilla bean paste until stiff peaks form.
Spread or pipe the whipped cream over the chilled filling.
Sprinkle with remaining toasted coconut.
Storage Instructions
This pie can be stored in the refrigerator for up to 3 days. For the best presentation, add the whipped cream topping and toasted coconut garnish just before serving.
Why You'll Love This Recipe
What sets this coconut cream pie apart is its perfect balance of textures and flavors. The toasted coconut adds a wonderful nutty complexity, while the creamy filling remains light and silky. The graham cracker crust provides a delightful contrast to the smooth filling, and the fresh whipped cream topping brings everything together in perfect harmony.
Whether you're serving this at a special occasion or simply craving something delightfully tropical, this Toasted Coconut Creme Pie is sure to become a favorite in your recipe collection. The combination of fresh and toasted coconut creates a depth of flavor that makes each bite a perfect moment of culinary bliss.
