This pie is always a hit! It is also delicious with an Oreo crust!!
Coconut Cream Pie
Coconut Pie Crust (or skip this and use an Oreo crust!!)
- 1 cup flour
- 1/2 cup shredded sweetened coconut
- 8 tbsp butter, cut into 8 pieces
- 2 tsp sugar
- 1/4 tsp salt
- 1/3 cup ice-cold water (more if necessary)
Coconut Pastry Cream
- 2 1/4 cup whole milk
- 1 cup canned unsweetened coconut milk
- 3 cups shredded sweetened coconut
- 1 tsp vanilla
- 3 eggs
- 3/4 cup + 3 tbsp sugar
- 4 1/2 tbsp flour
- 6 tbsp butter
Toppings:
- Whipped Cream
- Toasted coconut
Pie Crust Instructions:
In a food processor combine the flour, coconut, butter, sugar, and salt.
Pulse to form coarse crumbs. Add the water a tablespoon at a time, pulsing after each addition. Use only as much water as needed for the dough to hold together when gently pressed with your fingers.
Dump the dough onto plastic wrap and form a disc. Place in refrigerator for 30 minutes before rolling.
When ready to roll, unwrap the dough and put in on a lightly floured board. Roll into a 12-13 inch circle, then transfer to a 9-inch pie pan. Trim excess dough and use your fingers and thumb to flute the edge. Chill while the oven preheats.
Preheat oven to 400 degrees. Place parchment or aluminum foil in the pie shell with the sides overhanging the pan. Fill with weights if using parchment. Bake the crust for 20-25 minutes. Remove the pan from the oven and remove the paper. Return the crust to the oven and bake for another 10-12 minutes or until the crust is the desired golden brown. Cool completely before filling.
Coconut Pastry Cream Instructions:
In a small bowl whisk together the eggs, sugar, and flour until well combined. Set aside.
In a saucepan combine the milk, coconut milk, vanilla, and shredded coconut. Cook over medium-high heat, stirring until the mixture comes to a boil. Remove from heat.
Add 1/4 cup of the hot milk mixture to the egg mixture, stirring constantly with a fork. Add another 1/4 cup of the hot milk stirring constantly.
Add the egg mixture to the remaining milk mixture, whisking constantly.
Return milk to the stove and cook over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking the mixture until it is very thick – 4 or 5 more minutes. Remove from heat add butter and whisk until it melts.
Transfer the pastry cream to the baked pie crust. Put a piece of plastic wrap directly on the top of the pastry cream. This will prevent a skin from forming. Refrigerator overnight or at least 8 hours.
When ready to assemble. Remove the plastic wrap and spread a layer of whipped cream over the entire pie. Then pipe a border of whipped cream around the edges and top with toasted coconut.
