We wanted to try something different than the usual chocolate desserts… and we really wanted to make it from scratch! Try this delicious Coconut Cream Pie for your next special occasion. It’s creamy, crunchy, crave-worthy and sooo coconutty that your friends will ask for the recipe!
It’s really quite simple to make. The most difficult part of this pie is not eating all the custard filling before it makes it into the pie shell 😉
No pie pan? No problem! We used our Classic Chef Skillet (30 cm) to bake and serve this gorgeous pie. Here we will show you how we did it.
Ingredients for the pie crust:
1 ¾ cup flour, plus a little extra for dusting
¾ teaspoon salt
1 tablespoon sugar
10 tablespoons unsalted butter, refrigerated, cut into small pieces
6 – 7 tablespoons ice water
2 ½ cups dried beans
Ingredients for the filling:
1 (14-oz) can coconut milk, well stirred (not coconut cream)
1 ¼ cup whole milk
½ cup unsweetened shredded coconut
½ cup sugar
¼ teaspoon salt
5 large egg yolks
¼ cup cornstarch
1 ½ teaspoons coconut extract
1 tablespoon unsalted butter, cut into 2 pieces
Toasted coconut flakes for garnish
Pie crust: In a medium bowl, combine the dry ingredients, add butter and mix. Add water as needed and continue to mix until well combined. Form the dough into a large ball, wrap it and put it in the refrigerator for at least 30 minutes. This lets the dough relax and will help prevent it from shrinking in the oven.
Once the dough is chilled, preheat your oven to 375°F (180°C). Sprinkle the work surface with flour and also dust the rolling pin and your fingers to prevent sticking. Roll out the dough into a round shape, with a diameter a little larger than the Classic Chef Skillet. Roll the dough onto the rolling pin, then place it onto the skillet. With your fingertips, gently push the pie dough into the bottom and sides of the skillet.
Create a patterned edge by gently pressing the dough with the thumb and forefinger from the inside. Then you can apply some pressure on the edge of the skillet with the roller in order to remove any extra dough. Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming.
Line the crust with aluminum foil, making sure the foil goes all the way to the edges of the skillet and fill with dried beans. Make sure they’re distributed all across the bottom of the foil-lined crust. The weight ensures that the crust holds its shape during baking and doesn’t slump in the skillet or bubble up.
Bake until the edges of the crust start to turn golden, approximately 30 minutes. Remove the skillet from the oven, lift up the edges of the foil, and set the beans aside to cool. Be careful during this process because the beans will be extremely hot! You can save them for the next time you bake a pie, or discard them; they’re not good to eat once they’ve been baked.
Filling: Bring the milk, coconut milk, sugar, salt and the shredded coconut to a simmer in the Classic Saucepan over medium heat, stirring occasionally with a Spoonula to dissolve the sugar. Once the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the cornstarch into the egg yolks until well combined and no lumps remain. Gradually whisk some of the simmering liquid into the yolk mixture to temper it, then add the egg yolk mixture to the utensil.
Whisk in the coconut extract and butter. Bring the mixture to a simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until it’s is cold and firm, at least 3 hours.
When ready to serve, spread or pipe the whipped cream over the chilled filling and sprinkle with toasted coconut. Serve and enjoy!
Tip: You can double the recipe for the dough and use to make a satisfying and comforting Mushroom and Bacon Quiche