For the crust:
1 unbaked 9-inch deep-dish pie crust, homemade or store-bought
For the coconut filling:
1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
1 cup (240 ml) whole milk
â…” cup (135 g) granulated sugar
¼ cup (32 g) cornflour
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
1 cup (85 g) sweetened shredded coconut
¼ teaspoon coconut extract, optional
For the whipped cream topping:
1½ cups (360 ml) cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For the garnish:
½ cup (40 g) sweetened shredded coconut, toasted
Instructions
Prepare the pie crust.
Preheat the oven to 375°F (190°C). Fit the pastry into a 9-inch deep-dish pie plate without stretching it. Fold and crimp the edges, then refrigerate for 15 minutes. Chilling helps the pastry maintain its shape during baking.
Bake with pie weights.
Line the chilled pastry with parchment paper and fill with pie weights or dried beans, supporting the sides as well as the bottom. Bake for 15–20 minutes. Carefully lift out the parchment and weights, keeping the hot weights in a heatproof container.
Finish baking the crust.
Return the empty crust to the oven for another 10–15 minutes, until golden and dry across the bottom. Cover the rim with foil if it browns too quickly. Follow package directions if your purchased crust requires a different temperature. Cool completely on a rack.
Toast the garnish.
Place the ½ cup coconut reserved for garnish in a dry skillet over medium-low heat. Stir frequently for 3–5 minutes, until mostly golden with some lighter pieces. Immediately transfer to a plate. Coconut continues browning in a hot pan, so do not leave it sitting there.
Combine the filling ingredients.
In a heavy-bottomed saucepan, whisk together the sugar, cornflour, and salt. Slowly whisk in the whole milk until no dry lumps remain. Add the egg yolks and whisk until smooth. Stir the canned coconut milk until uniform, then whisk it into the saucepan.
Cook the custard.
Cook over medium heat, whisking constantly and reaching into the corners of the pan. After approximately 7–10 minutes, the mixture should thicken and begin bubbling. Reduce the heat as necessary and maintain a gentle bubble for 1 minute, continuing to whisk. The custard should resemble thick pudding.
Finish the filling.
Remove the pan from the heat. Stir in the butter, vanilla, and optional coconut extract. If you notice cooked egg lumps, pass the custard through a fine-mesh sieve. Fold in the shredded coconut afterward so its texture remains in the filling.
Fill and chill.
Spoon the warm custard into the cooled crust and smooth the top. Press plastic wrap directly against the filling to prevent a skin. Cool on a rack for approximately 30 minutes, then refrigerate for at least 6 hours, preferably overnight, until completely cold and firmly set.
Whip the cream.
Place the cold heavy cream, powdered sugar, and vanilla in a chilled mixing bowl. Beat on medium speed, increasing gradually, until medium-stiff peaks form. The cream should hold a soft mound without looking grainy. Avoid overbeating, which can turn it buttery.
Decorate and serve.
Remove the plastic wrap from the chilled pie. Spread the whipped cream over the filling, making gentle swirls with a spatula. Sprinkle with the cooled toasted coconut. Slice with a sharp knife, wiping it between cuts, and lift each portion with a pie server.
Description
This toasted coconut cream pie combines a flaky pastry shell, rich coconut custard, and a generous layer of whipped cream. Golden coconut flakes add a delicate crunch that contrasts with the smooth, chilled filling.