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Truly Coconutty Cream Pie
Truly Coconutty Cream Pie
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
180 minutes
Indulge in a dreamy coconut pie with coconut milk, coconut rum, and an abundance of coconut for a tropical delight!
Ingredients:
  • 1 cup all-purpose flour
  • 0.375 teaspoon salt
  • 0.25 cup unsalted butter, chilled and cubed
  • 2 tablespoons butter flavored shortening, chilled
  • 1.5 tablespoons coconut water, or as needed
  • 0.75 fluid ounce coconut-flavored rum
  • 1 (18 ounce) can coconut milk
  • 1 cup white sugar, divided
  • 1 cup flaked sweetened coconut, toasted
  • 1 vanilla bean, split and scraped
  • 0.33333334326744 cup cornstarch
  • 0.75 cup whole milk
  • 1 egg yolk
  • 2 tablespoons butter, room temperature
  • 2 cups heavy whipping cream
  • 0.25 cup confectioners' sugar
  • 0.5 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 tablespoons flaked sweetened coconut, toasted
Instructions:
  • For the crust, mix the flour, salt, cold butter, and cold shortening in a food processor until the butter and shortening resemble small peas. Transfer to a bowl, then add coconut water and rum gradually, mixing with a fork. Once the mixture can form a ball, wrap it in plastic wrap and refrigerate for 30 minutes.
  • Prepare the pie pan by greasing an 8-inch pan. Roll out the dough on a lightly floured surface into a 12-inch circle, then gently transfer it to the pan. Trim and fold the edges of the dough, crimping the crust. Cover the pan loosely with plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 350°F (175°C).
  • Pierce the pie dough all over with a fork. Place parchment paper or aluminum foil on top and fill with pie weights or dried beans. Bake until the crust is golden around the edges and lightly colored on the bottom, about 15-20 minutes. Remove from the oven, discard the foil and beans, and let cool.
  • In a saucepan over medium-low heat, mix together coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and scraped vanilla bean seeds and pod. Stir occasionally until the sugar dissolves. Bring to a boil, then remove from heat.
  • Combine the remaining 1/2 cup sugar with the cornstarch. In a large heat-proof bowl, whisk together the eggs and egg yolk, then mix in the milk and cornstarch mixture. Slowly pour the hot coconut milk into the egg mixture while whisking continuously. Transfer the custard mixture back to the saucepan.
  • In a saucepan, cook the custard over medium heat, stirring constantly with a spatula or wooden spoon until it boils. Continue to cook and stir for 2 minutes until it thickens. Remove from heat, discard the vanilla bean pod, then whisk in the butter. Pour the custard into the cooled pie crust and refrigerate for 1 hour.
  • Chill a mixing bowl and beaters in the freezer for 15 minutes. Whip the cream on high speed until it thickens; gradually mix in the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff peaks form. Spread the cream onto the chilled pie and top with the remaining toasted coconut.

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