This Creamy Coconut Custard Pie is an exquisite blend of tropical coconut flavor, rich custard, and fluffy whipped cream. It's a piece of paradise in pie form!
Course Dessert
Cuisine American
Keyword coconut cream pie, coconut cream pie recipe, coconut pie
Preheat your oven and line your pie pan with the pie crust dough. Prick the bottom and sides with a fork. Cover the dough with baking paper and pour baking beads onto the parchment paper. Bake until golden brown and set aside to cool.
In a mixing bowl, whisk together the egg yolks, sugar, salt, and cornstarch until smooth and glossy.
In a saucepan, mix the cream of coconut and half and half. Bring the mixture to a simmer over medium heat.
Temper the eggs by slowly pouring about a quarter of the hot liquid into the egg yolk mixture, whisking constantly. Then, slowly whisk in the rest of the hot liquid.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a low boil. Continue to cook for a short while.
Strain the custard through a fine sieve into a mixing bowl.
Stir in the butter, vanilla extract, and unsweetened flaked coconut.
Pour the filling into the cooled crust, cover with plastic wrap, pressing it directly onto the filling. Leave it to cool until set.
For the whipped cream topping
Combine the whipping cream, powdered sugar, vanilla extract, and skimmed milk powder (if using) in a mixer or food processor. Whip until it thickens.
Spread the whipped cream over the pie and sprinkle with toasted coconut.
Chill the pie uncovered up to a few hours or serve immediately. Cover leftovers and store in the refrigerator.
Baking Beads Alternative: If you don't have baking beads or pie weights, dry rice, lentils, or dried beans can be used as a substitute. These items conduct heat well and are heavy enough to weigh down the crust, ensuring it maintains its shape while baking.
Tempering Eggs: Be careful while tempering the eggs. Pouring hot liquid directly into the eggs could cook them and create lumps in your custard. The key is to do this step slowly and whisk constantly to ensure a smooth consistency.
Sieve Your Custard: Running your custard through a sieve might seem like an extra, unnecessary step, but it's crucial for a silky, lump-free filling. It catches any bits of cooked egg or undissolved cornstarch that might be lurking in your custard.
Coconut Options: You can control the sweetness of your pie by choosing either sweetened or unsweetened coconut for your filling. If you prefer a less sweet pie, go for unsweetened. But if you like it sweeter, use the sweetened variety. Taste and adjust according to your preference.
Chill Time: Don't rush the chilling time for this pie. It allows the custard to be fully set, making slicing the pie much easier.
Storing Leftovers: Cover the pie tightly before storing it in the refrigerator to keep it fresh. This will help prevent the pie from absorbing odors from other items in your fridge.
Whipping Cream: When making the whipped cream topping, be careful not to overbeat the cream, as it can quickly turn into butter. Stop when you see stiff peaks form. If you're unsure, it's better to under-whip than overwhip.
Pie Crust: Whether homemade or store-bought, ensure your pie crust is well chilled before baking. This will help it hold its shape better during baking.