This recipe is for a luscious Toasted Coconut Cream Pie, a classic dessert featuring a flaky pie crust filled with a rich and creamy coconut custard and topped with beautifully toasted coconut flakes. This pie offers a delightful combination of textures, from the tender, buttery crust to the smooth, velvety filling and the slightly chewy, crisp toasted coconut. The creamy custard is typically made with coconut milk (or a combination of coconut milk and dairy milk or cream for extra richness), sugar, eggs (or egg yolks for a richer custard), a thickening agent like cornstarch or flour, and often a touch of vanilla extract to enhance the overall flavor. The addition of shredded coconut to the custard intensifies the coconut taste and adds a subtle texture within the creamy filling. The signature toasted coconut topping not only adds a visually appealing golden-brown finish but also provides a deeper, nuttier coconut flavor and a pleasant textural contrast. The process involves baking a pie crust (either homemade or store-bought), preparing the coconut custard filling on the stovetop until thickened, pouring it into the baked crust, and then topping it generously with shredded coconut that is either toasted separately and then sprinkled over the pie, or toasted directly on top of the pie under the broiler or in the oven after the custard has set. This Toasted Coconut Cream Pie is a comforting and elegant dessert, perfect for coconut lovers and a wonderful addition to any gathering or special occasion. It’s best served chilled, allowing the custard to fully set and the flavors to meld together beautifully.
The texture of Toasted Coconut Cream Pie is a delightful combination of a flaky and tender pie crust, a smooth, rich, and creamy coconut custard filling, and a topping of slightly chewy and crisp toasted coconut flakes.
The flavor profile is intensely coconutty, with the sweet and creamy taste of the custard enhanced by the nutty and slightly caramelized notes of the toasted coconut. Hints of vanilla often complement the tropical flavor.
Toasted Coconut Cream Pie is a classic and beloved dessert that offers a rich and satisfying coconut experience with contrasting textures.
The preparation involves baking a pie crust, making a creamy coconut custard filling, pouring it into the crust, and topping it with toasted coconut flakes.
Ingredients:
For the Pie Crust:
- 1 (9-inch) baked and cooled pie crust (homemade or store-bought)
For the Coconut Cream Filling:
- 1 (13.5 ounce) can full-fat coconut milk
- ½ cup whole milk or heavy cream
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, plus more for topping
For the Toasted Coconut Topping:
- ½ – ¾ cup sweetened shredded coconut
Equipment:
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Medium mixing bowl
- Rubber spatula
- 9-inch pie plate
- Small skillet or baking sheet (for toasting coconut)
Instructions:
- Bake the Pie Crust: If you haven’t already, bake your 9-inch pie crust according to your recipe or package directions and let it cool completely.
- Prepare the Coconut Cream Filling: In a medium saucepan, whisk together the coconut milk, whole milk or heavy cream, granulated sugar, cornstarch, and salt until the cornstarch is fully dissolved and the mixture is smooth.
- Temper the Egg Yolks: In a medium mixing bowl, whisk the egg yolks until slightly pale. Gradually whisk about ¼ cup of the warm coconut milk mixture into the egg yolks to temper them, preventing them from scrambling when added to the hot mixture.
- Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium heat, stirring constantly, until the custard comes to a gentle boil and thickens significantly. Continue to cook and stir for 1 minute more to ensure the cornstarch is fully cooked and the custard is smooth and thick.
- Stir in Vanilla and Coconut: Remove the saucepan from the heat and stir in the vanilla extract and the 1 cup of sweetened shredded coconut. Mix well to combine.
- Pour Filling into Crust: Pour the warm coconut cream filling into the cooled baked pie crust, spreading it evenly.
- Toast the Coconut Topping: There are two ways to toast the coconut for the topping:
- Stovetop: Place the ½ – ¾ cup of shredded coconut in a dry skillet over medium-low heat. Stir constantly until the coconut is fragrant and golden brown. This can happen quickly, so watch carefully to prevent burning. Remove from the skillet and set aside to cool.
- Oven/Broiler: Spread the coconut in a single layer on a baking sheet. Toast in a preheated oven at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown. Alternatively, you can broil it on low for 1-3 minutes, watching very closely and stirring frequently, as it can burn easily under the broiler. Let the toasted coconut cool.
- Assemble the Pie: Once the toasted coconut is cooled, sprinkle it generously over the top of the coconut cream filling in the pie crust.
- Chill the Pie: Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4-6 hours, or preferably overnight, to allow the custard to fully set.
- Serve: Once chilled, slice and serve the Toasted Coconut Cream Pie. It’s delicious on its own or with a dollop of whipped cream.
Enjoy this classic and creamy Toasted Coconut Cream Pie! The combination of the smooth filling and the crunchy, nutty toasted coconut is a true delight.