TOASTED COCONUT CREAM PIE

Toasted Coconut Cream Pie image

Toasted Coconut Cream Pie is our twist on traditional coconut cream pie. Silky coconut cream custard is folded with toasted coconut. Then, it's piled high with fresh whipped cream and sprinkles of toasted coconut. This luxurious, yet rustic, dessert will never go out of style. Serve for a holiday dessert or when a cream pie craving hits. It's rich and creamy with a lightly toasted coconut flavor that's irresistible.

Provided by Kitchen Crew @JustaPinch

Categories Pies

Number Of Ingredients 13

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Ingredients

FILLING
1 deep-dish pie shell
1 1/2 cup(s) sweetened shredded coconut, divided
1/2 cup(s) granulated sugar
2 tablespoon(s) corn starch
4 large egg yolks
1 can(s) unsweetened coconut milk (15 oz)
1 1/2 cup(s) heavy whipping cream
1 teaspoon(s) vanilla extract, good quality
2 tablespoon(s) butter
WHIPPED CREAM TOPPING
1 1/2 cup(s) heavy whipping cream
2/3 cup(s) powdered sugar

Steps:

Defrost a frozen deep-dish pie crust for 15 minutes. Poke with a fork in several places.
Bake at 350 degrees for 12 to 15 minutes in the oven.
Cool crust on the counter.
In a frying pan, over medium heat, toast 1 1/2 cups of coconut. Cook for 4 to 6 minutes stirring gently until lightly toasted. Set aside. The time differs depending on the type of stovetop.
With a hand mixer, blend together the egg yolks and sugar. Mix until it's smooth and has a pale yellow color (a couple of minutes).
Whisk together the coconut milk and 1 cup of heavy whipping cream.
Heat the mixture in the microwave for 1 to 2 minutes (until hot).
Add 1/4 cup of the hot coconut milk and heavy cream mixture to the egg yolk mixture; whisk together.
Add the rest of the mixture into the bowl.
Transfer to a saucepan over medium heat, stirring constantly. When it comes to a rapid bubble (not boil), let it bubble for one minute.
Turn off heat and whisk in corn starch.
Then, stir in butter until melted and well combined.
Stir in salt.
Stir in vanilla extract.
Lastly, stir in the toasted coconut until well combined.
Move the filling to another bowl. Set it on the counter to cool for 1 hour. Stir occasionally to prevent skin from forming on top of the custard.
Pour the cooled filling into the pie crust.
Cover with a pie plate cover or plastic wrap. Chill in the fridge for 4 hours or overnight until completely chilled.
With a mixer, mix 1 1/2 cups heavy whipping cream with 2/3 cup powdered sugar. Beat on a medium-high speed until fluffy.
Spread the whipped cream on top of the chilled coconut cream filling. Chill for a couple of hours until the cream is firm.
When ready to serve, sprinkle the remaining toasted coconut on top of the pie.