Creamy Coconut Pie Recipe
Photo source: Grandmother's Kitchen
This creamy coconut pie recipe is made with a homemade pie crust, creamy coconut filling and is topped with light fluffy whipped cream.
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup + 1 Tablespoon butter, at room temperature
2-3 Tablespoons cold water
Coconut Cream Filling
4 large egg yolks
2/3 cup of granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups coconut milk
2 Tablespoons butter
2 1/2 teaspoons pure vanilla extract
1 cup unsweetened, natural, fine coconut
Stabilized Whipped Cream Topping
1 Tablespoon cold water
1/2 teaspoon unflavored gelatin
1 cup heavy cream
2 Tablespoons maple syrup
1/2 teaspoon pure vanilla extract
*Optional: Garnish with 1/2 cup toasted almond slivers
Preheat the oven to 475 degrees F.
Have ready a 9 inch pie plate.
In a mixing bowl stir the salt into the flour.
Add the butter and using a pastry cutter or two knives, cut the butter into the flour until it is a fine crumble texture.
Add water one tablespoon at a time stirring in. Just add enough water to form a dough that holds together.
Form a ball from the dough and flatten. Wrap with plastic wrap and place into the refrigerator for 20 minutes.
Remove from the refrigerator and place the dough onto a floured flat surface. Roll out evenly in a circle large enough to fill the pie plate bottom and go up the sides. Fold dough in half, then and transfer into the pie plate. Open up to fill the plate and press the crust down into the pie dish.
Trim the edges even with the top of the pie plate. Pierce the dough several times on the bottom and place into the preheated oven.
Bake for 8-10 minutes or until crust is baked.
Remove from the oven, place onto a cooling rack and let cool completely before putting the filling.
Separate the eggs and whisk the egg yolks in a bowl for about a minute. Set aside.
Stir the sugar, cornstarch and salt together in a medium sized saucepan.
Add the milk gradually and whisk to combine.
Using medium heat, bring the mixture to a boil. Stir constantly. Boil for one minute, stirring the whole time.
Turn off the heat.
Stir half a cup of the hot mixture into the egg yolks. You do not want to cook the egg yolks, so do this gradually and stir briskly. Once combined, stir back into cream filling. Turn the heat back on, and bring to a boil again, boil for one minute stirring all the while.
Turn off the heat and add the butter, vanilla and finely shredded coconut. Use a spatula to stir until combined.
Pour into the cooled pie crust and cover with plastic wrap until you do the topping. Once the pie has cooled place into the refrigerator.
Stabilized Whipped Cream
Mix the water and gelatin together in a small bowl and set aside.
Using an electric mixer, whip the cream on medium to high speed until it starts to thicken. This will take 3-5 minutes. The gelatin mixture should be thickened by now, so use a spatula to break up the mixture and add it to the whipped cream. Add the maple syrup and the vanilla and keep mixing on high speed until it gets nice and thick. Put the thick whipped cream into a piping bag.
Remove the cooled pie from the refrigerator and pipe the topping on. Garnish with the toasted almonds if desired.