Coconut Cream Pie
Back to Recipes & MoreIngredients
- ½ recipe Pie Crust
- 1 can (400 ml or about 1⅔ cup) coconut milk, full-fat
- ⅔ cup (167 ml) milk
- ¾ cup (150 g) Redpath® Special Fine Granulated Sugar, divided
- 5 large egg yolks
- ¼ cup (34 g) cornstarch
- ½ tsp (3 g) salt
- 1 tbsp (14 g) butter, cold
- 2 tsp (10 ml) dark rum (optional)
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (5 ml) pure coconut extract
- 1 cup (250 ml) heavy cream, cold
- 2 tbsp (16 g) Redpath® Icing Sugar
- 1 tsp (5 ml) pure vanilla extract
- ½ cup (49 g) large flaked coconut, sweetened (optional: toasted)
Equipment
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Rolling pin
Ruler (optional)
9-inch pie dish
Paring knife OR kitchen scissors
Fork
Parchment paper OR aluminum foil
Beans OR pie weights
Wire cooling rack
Medium-heavy saucepan
Heatproof spatula
Large bowl
Whisk
Ladle (optional)
Offset spatula
Parchment paper OR plastic wrap
Stand mixer with whisk attachment OR large bowl with handheld mixer
Instructions
Step 1
Move oven rack to the lower third of the oven and preheat to 375°F (190°C).
Step 2
Roll out dough to a circle ⅛-inch thick and about 13 inches in diameter. Ease dough into a 9-inch pie dish and trim excess leaving a ½-inch overhang. Tuck under excess dough and crimp edges as desired. Dock the bottom and sides of the crust with a fork and place into the fridge to chill; 30 minutes.
Step 3
Place a piece of parchment large enough to cover the sides of the pie dough over the chilled dough. Fill with beans or pie weights (see Chef’s Tips) and place into the preheated oven; 15 minutes.
Step 4
Take out the pie dish and carefully remove the parchment with the pie weights. Place crust back into the oven and bake for an additional 5 to 7 minutes or until the pie shell, especially the bottom, is a light golden brown.
Step 5
Place onto a wire cooling rack and cool completely. Meanwhile, make the filling.
Step 1
Combine coconut milk, milk, and ½ cup (100 grams) of the Redpath® Granulated Sugar in a medium-heavy saucepan. Stir and heat over medium heat until it just begins to simmer.
Step 2
While the milk is heating up, in a large bowl, whisk together egg yolks with the remaining ¼ cup (50 grams) sugar, cornstarch, and salt.
Step 3
Temper egg mixture with the hot milk, whisking constantly while slowly streaming in the milk. Rinse out pot with cold water (no need to dry) and strain the egg-milk mixture back into the pot and place back onto the heat. Whisk constantly and cook over medium heat, until mixture begins to thicken and bubble. Boil for about 1 minute. Take off heat, and whisk in the cold butter, vanilla extract, rum, and coconut extract.
Step 4
Pour filling into the cooled pie crust. With an offset spatula, evenly spread and smooth filling into the crust.
Step 5
Lay a piece of parchment paper or plastic wrap directly onto the surface of the custard and place into the fridge to chill; about 4 hours or overnight.
Step 1
Once pie is fully chilled, place heavy cream and the Redpath® Icing Sugar into the bowl of a stand mixer fitted with the whisk attachment. Start at medium-low speed until it begins to thicken. Increase to medium speed and whip until heavy cream reaches medium peaks. Add in the vanilla extract and whip to stiff peaks.
Step 2
Top pie with the whipped cream and decorate with flaked coconut.
