Truly Coconutty Cream Pie Recipe

Coconut lovers, rejoice! This Truly Coconutty Cream Pie is the ultimate dessert for those who just can't get enough of the tropical flavor. With a buttery graham cracker crust, a rich and creamy coconut filling, and a fluffy whipped cream topping, this pie is a decadent treat that will transport you to a sunny beach with every bite.

What makes this pie truly coconutty? It's all in the layers of coconut flavor that infuse every part of the dessert. From the sweetened shredded coconut i...

What makes this pie truly coconutty? It's all in the layers of coconut flavor that infuse every part of the dessert. From the sweetened shredded coconut in the filling to the coconut extract in the whipped cream topping, every bite is bursting with the irresistible taste of coconut.

The graham cracker crust provides the perfect sweet and crunchy base for this pie, and it's a breeze to make. Simply crush graham crackers into crumbs, mix them with a little sugar and melted butter, and press the mixture into a pie dish. After a quick bake in the oven, the crust is ready to be filled with the luscious coconut cream filling.

The filling itself is a creamy concoction of coconut milk, sweetened condensed milk, and egg yolks, which are cooked together until the mixture thickens. The addition of shredded coconut gives the filling a delightful texture and an extra punch of coconut flavor. Once it's poured into the crust and chilled, it sets into a velvety, indulgent layer that perfectly balances the sweetness of the crust.

To finish off this pie, a billowy cloud of whipped cream is piled on top, with a sprinkling of toasted coconut adding a final touch of flavor and texture. The whipped cream is lightly sweetened and flavored with coconut extract, providing a fluffy and airy topping that complements the rich filling underneath.

Whether you're hosting a summer barbecue, a tropical-themed party, or simply craving a taste of the islands, this Truly Coconutty Cream Pie is the perfect dessert to satisfy your coconut cravings. It's a delightfully indulgent treat that will have everyone coming back for seconds. So grab your coconut milk and shredded coconut, and get ready to whip up a pie that will transport you to a coconut paradise.

1 cup all-purpose flour
⅜ teaspoon salt
¼ cup unsalted butter, chilled and cubed
2 tablespoons butter flavored shortening, chilled
1 ½ tablespoons coconut water, or as needed
¾ fluid ounce coconut-flavored rum
1 (18 ounce) can coconut milk
1 cup white sugar, divided
1 cup flaked sweetened coconut, toasted
1 vanilla bean, split and scraped
⅓ cup cornstarch
¾ cup whole milk
2 eggs
1 egg yolk
2 tablespoons butter, room temperature
2 cups heavy whipping cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons flaked sweetened coconut, toasted

Information

Prep Time: 45 mins
Cook Time: 15 mins
Additional Time: 2 hrs
Total Time: 3 hrs
Servings: 8
Yield: 1 8-inch pie

To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.

Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.

Preheat an oven to 350 degrees F (175 degrees C).

Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.

Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.

Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.

Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.

Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

Nutrition

723 cal.

Total Fat: 53g
Saturated Fat: 36g
Cholesterol: 175mg
Sodium: 222mg
Total Carbohydrate: 58g
Dietary Fiber: 2g
Total Sugars: 36g
Protein: 7g
Vitamin C: 1mg
Calcium: 95mg
Iron: 3mg
Potassium: 306mg

How to Make Truly Coconutty Cream Pie - A Step-by-Step Guide

Ingredients

Information

Nutrition

723 cal.

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