Coconut Pie-homemade pie crust, homemade custard and a layer of whipped topping garnished with toasted coconut.
I don’t know if it’s me getting older but I kind of love coconut desserts. I’d say this started a couple of years ago. I was in a whole foods type of grocery and they had these self serve bins of candy and the price is based on weight. In these bins were squares of chocolate covered coconut. Ohhhh, they were heavenly! Since tasting those and making return trips to the store to continue buying them, I’ve kind of noticed that I don’t curl up my nose so much at coconut things. I am going to say it’s getting older and my taste buds maturing..It has nothing to do with I’d probably liked it all along if I just would have let myself. HA!
Now this coconut pie..It’s a labor of love. It’s the real deal. It’s somewhat time heavy. However, in the end..it’s totally worth it once you take that first bite. I use this pie crust but you can also use store bought.
The base is homemade custard, which means you have to temper the eggs. Don’t let that scare you. I mean, yes, if you mess up then your pie becomes inedible. I mean, no one wants to eat scrambled eggs in their coconut cream pie. However, if you don’t try then you’ll never realize it’s not as difficult as it sounds.
The only regret I had when I made this was the whipped topping. A pie this homemade deserves homemade whipped topping. Buuuttt, I was taking pictures of it and then traveling with it so I knew the homemade whipped would separate and not be good so I felt like I was forced to use cool whip. It got the job done.
I hope you enjoy. I thought it was delicious! When I made it we shared it with friends and their families. The dad of our good friend said he felt like he should pay me for his slice of pie. LOL! It was pretty funny.
- 3 1/4 cups whole milk
- 1/4 cup unsalted butter
- 3 large eggs
- 1 2/3 cups sugar
- 1/2 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 2 cups sweetened flaked coconut
- 4 cups whipped topping
- Homemade pie crust or store bought
- In a large saucepan, combine milk and butter and bring to a boil over medium heat.
- Remove from heat.
- In a large bowl, combine eggs, sugar and cornstarch. Beat on medium speed with mixer for 5 minutes.
- Add hot milk to mixture, in thirds, whisking well to prevent curdling.
- Return mixture to saucepan.
- Reduce heat to medium-low and cook, stirring occasionally until mixture thickens, approx. 1o minutes.
- Remove from heat, and add vanilla, stirring to combine.
- Fill a large bowl halfway with ice and water.
- Transfer hot custard to a stainless steel bowl and set bowl in ice water to cool to room temperature. Cover custard and let refrigerate for 1 to 2 hours.
- At this point you can make your pie crust per recipe or package directions.
- Allow to cool.
- When custard mixture has cooled and thickened, add coconut, stirring to combine.
- Spoon custard into cooled crust. Top with whipped topping and sprinkle with toasted coconut.
- To toast the coconut spread coconut on a baking sheet and place in a 325 degree oven and stir often. Since we are using sweetened coconut here it will brown quicker. Shouldn't take more than 5-10 minutes.