Coconut Cream Pie Cooled Before Slicing

For Coconut Cream Pie Cooled Before Slicing, the counter starts with single pie crust all-butter pie crust or pâte sûcrée, oz unsweetened coconut milk not cream, and all-purpose flour. Portion it for 8 slices.

Count on 30 minutes of prep, 20 minutes of cooking, 4 hours of resting, about 4 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the coconut custard

• 1 single pie crust all-butter pie crust or pâte sûcrée
• 14 oz unsweetened coconut milk not cream, or dairy milk
• 3 tablespoons all-purpose flour
• ⅓ cup granulated sugar
• pinch kosher salt
• ⅔ cup shredded unsweetened coconut
• 2 egg yolks from large eggs
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract optional

For the whipped cream topping

• 1 ½ cups heavy cream
• 2 ½ tablespoons confectioners' sugar
• ½ teaspoon vanilla extract
• ½ cup unsweetened flaked coconut or shredded coconut, toasted

How the cooking goes

Fully blind bake the crust

1. Warm the oven to 350°F and roll out one piece of pie dough large enough to fit into your pie pan. For a 9-inch pie dish that would be about 12-inches in diameter.
2. Chill dough for 30 minutes then then line the pie dish, folding to fit it snuggly into the edges. Roll excess pie dough under in a spiral and press lightly onto the pie dish lip. Flute or crimp decoratively.
3. Line with baking paper and fill with pie weights, beans or rice.
4. Bake in a preheated oven for 12-20 minutes or until the bottom crust begins to brown. Remove parchment and weights and continue baking until the bottom and edges have turned a nice deep gold. Keep it to one side to cool.

Prepare the coconut cream pie filling

1. In a medium saucepan, whisk together the coconut milk, flour, sugar, and pinch of salt. Cook over a moderate flame and until the mixture thickens, whisking occasionally.
2. In a large mixing bowl, whisk the egg yolks until lightened slightly.
3. Using a ladle or measuring cup, pour the hot milk mixture into the whisked yolks ½ cup at a time then whisk to combine.
4. Once all the hot milk mixture has been added to the yolks, pour it back into the saucepan.
5. Return the pot to the stove and cook over a gentle flame to pudding consistency. It will coat the back of a wooden spoon and hold a line when you draw your finger through it, just like crème anglaise.
6. Whisk in the butter, vanilla extract, and optional coconut extract, followed by shredded coconut. Pour into the cooled pie crust, place a piece of plastic wrap directly on the surface, and chill completely in the refrigerator. This will take several hours, but overnight (12 hours) is best.

Prepare the whipped cream

1. In the bowl of a electric mixer fitted with the whisk attachment or in a mixing bowl with a hand mixer or whisk, whisk together heavy cream, confectioners’ sugar, and vanilla extract.
2. Beat or whip on medium speed until stiff peaks just begin to form.
3. Remove the plastic wrap from the top of the coconut custard filling. Pipe or mound whipped cream on top of cooled custard.
4. Scatter cooled, toasted flaked coconut on top. Chill briefly before serving for the best slices.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Pies and tarts, open Peach Pie in a Pastry Shell and Buffalo Chicken Blue Cheese Hand Pies in a Pastry Shell.