Toasted Coconut Cream Pie

Note that you'll need to chill the pie for at least 3 hours before serving.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 480 kcal

Nutrition

Calories: 480 kcalCarbohydrates: 38 gProtein: 6 gFat: 35 gSaturated Fat: 25 gCholesterol: 130 mgSodium: 150 mgFiber: 2 gSugar: 22 g

Ingredients
  

  • 2 cups sweetened shredded coconut toasted and cooled, plus more for garnish
  • 1 cup 5 oz. all-purpose flour
  • 1/3 cup confectioners' sugar
  • Salt
  • 8 Tbsp. unsalted butter cut into 1/2" pieces and chilled, plus 2 Tbsp., softened
  • 4 large eggs
  • 1/2 cup plus 2 Tbsp. granulated sugar
  • 1/4 cup cornstarch
  • 1 14-oz. can unsweetened coconut milk
  • 1 cup whole milk
  • 2 tsp. vanilla extract
  • 1 1/2 cups heavy cream

Instructions 

  • 1. Place a rack in lowest part of oven and heat to 375 degrees. Process 1/2 cup coconut, the flour, confectioners' sugar, and a pinch of salt in a food processor for 30 seconds. Add chilled butter and pulse until pea-size pieces form. With motor running, add one egg and process until dough forms a ball; shape into a disc, wrap in plastic, and refrigerate 1 hour.
  • 2. On a lightly floured surface, roll dough into an 11" circle and set in a 9" pie plate. Crimp edges, then prick bottom with a fork and freeze 10 minutes. Line crust with parchment and pie weights, then bake 15 minutes. Remove parchment and weights and bake until bottom is dry, about 10 more minutes; let cool.
  • 3. Place a fine-mesh strainer over a medium bowl and set aside. Whisk 1/2 cup granulated sugar, the cornstarch, and 1/4 teaspoon salt in a medium saucepan, then vigorously whisk in remaining three eggs until pale in color. Whisk in both milks, then cook over medium, whisking constantly, until pudding is completely thickened, 6 to 8 minutes.
  • 4. Strain into prepared bowl and stir in remaining 1 1/2 cups coconut, the softened butter, and vanilla; pour into crust and smooth top. Cover tightly with plastic and let sit 30 minutes, then refrigerate at least 3 hours and up to 1 day.
  • 5. To serve, beat cream and remaining 2 tablespoons granulated sugar with an electric mixer on medium-high until soft peaks form, about 2 minutes. Spoon over top of pie, then sprinkle with more toasted coconut.
  • Source: Hannaford fresh Magazine, March-April 2021
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