Toasted Coconut Cream Pie Recipe

Toast coconut

Preheat oven to 350°F (175°C). Spread 3/4 cup sweetened shredded coconut on a baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant. Remove and let cool. Reserve 1/2 cup for the topping and 1/4 cup to fold into the crust mixture.

Make crust dough

Lower oven to 375°F (190°C). In a large bowl whisk together 1 1/2 cups flour, 2 tablespoons granulated sugar and 1 teaspoon salt. Using a pastry cutter or two forks, cut in 8 tablespoons cold cubed butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in the reserved 1/4 cup toasted coconut. Sprinkle in ice water, 1 tablespoon at a time, and gently mix until dough just comes together.

Chill and roll

Form dough into a disk, wrap in plastic, and chill at least 30 minutes (or up to 2 days) to relax gluten and firm the butter.

Blind bake

Roll chilled dough on a lightly floured surface into a 12-inch circle. Fit into a 9-inch pie dish, trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 18 minutes. Remove weights and parchment and continue baking 8–10 minutes until golden and set. Let cool completely on a wire rack.

Heat milks

In a medium saucepan, combine 2 1/2 cups whole milk, 1/2 cup canned coconut milk and 3/4 cup granulated sugar. Warm over medium heat until small bubbles form at the edges and it is hot but not boiling, stirring occasionally.

Whisk yolks and cornstarch

While milk heats, whisk 4 egg yolks with 1/3 cup cornstarch in a bowl until smooth and pale. Temper the yolks by whisking a ladleful of hot milk into the yolks, repeat with two more ladles to bring temperature up, then return yolk mixture to the saucepan, whisking constantly.

Cook to pastry cream

Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a full boil — about 1–2 minutes after it starts to thicken. Continue cooking and whisking for 30 seconds, then remove from heat.

Finish and cool

Stir in 3 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Pour pastry cream into a clean bowl and press plastic wrap directly onto the surface to prevent a skin. Chill until completely cold, at least 2 hours.

Assemble filling

Once chilled, whisk the pastry cream briefly to loosen. Spoon the cream into the cooled baked pie crust and smooth the top. Chill the assembled pie in the refrigerator while preparing the topping, at least 30 minutes to set.

Whip cream

Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour 1 1/2 cups heavy whipping cream into the bowl, add 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form.

Fold in toasted coconut

Gently fold 1/2 cup reserved toasted sweetened shredded coconut into the whipped cream, reserving a couple of tablespoons for sprinkling on top if desired.

Top pie

Spread or pipe the coconut whipped cream over the chilled pastry cream layer in the pie. Smooth into an even layer or create decorative swirls. Chill the finished pie for at least 30 minutes so the topping sets.

Make chocolate sauce

Place 4 ounces finely chopped semisweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until steaming but not boiling. Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth. Stir in 1 tablespoon unsalted butter until glossy. Cool slightly to a pourable but not hot temperature.

Garnish and serve

Drizzle chocolate sauce over the whipped cream topping or serve on the side. Sprinkle remaining 1/4 cup toasted shredded coconut and the reserved few tablespoons from the whipped cream step over the pie. Chill until ready to serve. Slice with a sharp knife dipped in hot water and wiped dry for clean slices.