This recipe for coconut cream pie came as an experiment to see what I could do to make the pie taste more coconut-y, less sugary and to avoid using store bought coconut flakes. It actually turned out delicious on the first attempt – which never happens, ever. So from my kitchen to yours, a recipe for pie that’s deliciously smooth and jam packed with coconut goodness.
- 2 cups of graham cracker crumbs (I used gluten free crackers and broke them down with the food processor, and aggressive tactics, naturally)
- 1/4 cup salted butter (melted)
- 1/4 cup white sugar
- 3/4 cup sugar
- pinch of sea salt
- 1 1/2 cup half and half
- 1 1/2 cup coconut milk (store bought can or homemade)
- 6 egg yolks
- 4 tbsp salted butter
- 2 tsp vanilla
- 1 cup of fresh shredded coconut (plus an additional 1/2 cup for final topping)
- 1 cup whipping cream
- 1 tsp vanilla
- 1 tsp sugar
- Break down the coconut and using a food processor shred until fine. Place 1/2 cup on a baking sheet to toast (at 400) and put the remaining 1 cup aside.
- Mix together the crust ingredients and pack down in a well buttered pie plate. Cook in oven along with the shredded coconut topping for 10 minutes or until starting to brown.
- In a saucepan over medium heat mix sugar, salt, half and half and coconut milk.
- Slowly whisk in, one drop at a time, the egg yolks.
- Simmer for 5 minutes until thickened.
- Off heat add the 4 tbsp of butter the vanilla and the shredded coconut.
- Fill pie shell and place in refrigerator to cool.
8. In a stand mixer with the whisk attachment, or using electric beaters, whisk the whipping cream, vanilla, and sugar until thick peaks form.
9. Add the whipped topping to the pie and cover with the oven toasted coconut.
10. Refrigerate for at least 2 hours, preferably overnight.