This toasted coconut cream pie will become a family favorite in no time!
This is my favoriteSo-and-so invited us to dinner tomorrow and asked that I bring dessertdessert.
It travels well and always makes a great impression.
Marta Rivera
Coconut milk in the base of the custard also develops a coconut cream pie that surges with coconut flavor.
Because, again, lifes too short for blah pie.
Custard pies shouldnt be overly sweet, in my opinion.
Marta Rivera
No one wants cloying pie.
Prior to tempering though, the eggs are aerated by whipping them with the sugar and cornstarch.
This step turns the filling into something almost ethereal.
Marta Rivera
In the case of custardpies, however, I have a few additional tricks up my sleeve.
When blind baking a pie crust, its important to give your dough time to rest after mixing it.
If you havea metal pie tin, nows the time to use it.
Marta Rivera
Metal conducts heat magnificently, so I recommend it for baking pies.
Alas, mine has gone MIA.
To compensate, I use a two-stage baking process.
Marta Rivera
The two-step baking process leaves you with a nicely browned bottom and fully baked crust, overall.
But, if you have a metal tin, you need not bother with the two-step baking.
Some parts of this coconut cream pie can be made 24 hours in advance.
Marta Rivera
If your pie is whole, just store it in the fridge uncovered.
you might store the assembled pie topped with whipped cream in the fridge for three days.
The pie may be frozen for two months.
Marta Rivera
Thaw the pie in the refrigerator before topping with the whipped cream and decorating with coconut flakes.
You Want Pie?
Place the pie dough into your pie plate.
Marta Rivera
Once baked, remove the crust from the oven and allow it to cool completely.
Scatter the coconut flakes onto a sheet pan.
venture to break up any large clumps, which prevent even toasting.
Marta Rivera
Bake the coconut on the middle rack of your oven for 5 minutes.
Remove the pan from the oven and use a spatula to toss the coconut flakes.
Arrange them into an even layer and return the pan to the oven to bake for another 5 minutes.
Marta Rivera
Continue this process, once more, checking after 3 minutes instead of 5.
In a mixing bowl, whip the egg yolks and whole eggs together with a hand mixer on high.
Heat the mixture over medium heat, whisk constantly to dissolve the sugar until the mixture begins to steam.
Marta Rivera
This will bring the eggs to the same temperature as the milk and prevent curdling.
The mixture will foam up a bit.
Pour the tempered egg mixture back into the pot with the milk, stirring constantly.
Marta Rivera
Bring the mixture to a gentle boil, which should take about 2-3 minutes.
Incorporate any foam that may form on the surface by whisking in a figure-eight motion.
The mixture should begin to thicken almost immediately after it comes to a boil.
Marta Rivera
The custard is ready when it coats the back of a spoon.
Once thickened, remove it from the heat.
Stir the butter and vanilla extract into the hot custard.
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When the butter is completely melted and blended, stir in 1 3/4 cups of the toasted coconut.
This keeps the surface of the custard from forming a skin as it chills in the refrigerator.
Refrigerate the pie for 6 to 8 hours or until its completely chilled.
Just before youre ready to serve, add the heavy whipping cream to a mixing bowl.
Beat the cream on medium-high speed until it begins to foam.
While beating, gradually sprinkle the sugar over the cream.
Continue beating the cream until semi-stiff peaks form.
The peaks should hold their shape when the beaters are lifted from the bowl.
Remove and discard the plastic wrap from the pie.
Scoop the whipped cream onto the filled pie.
Use the back of a large spoon to spread the whipped cream onto its surface.
Sprinkle the remaining 1/4 cup of toasted coconut over the whipped cream.
Refrigerate the pie until youre ready to serve.
Leftovers!Store leftovers in the refrigerator.
Press a piece of wax paper against any exposed coconut custard.
