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Coconut Cream Pie

This dreamy coconut cream pie starts with a macadamia nut shortbread crust, as is filled with luscious coconut pudding. It is topped with whipped cream plus toasted coconut and more mac nuts. 
Course: coconut, coconut cream pie, cream pie, Pie
Cuisine: Dessert, pie
Keyword: all butter crust, coconut, coconut cream pie, cream pie, pie, shortbread
Servings: 8

Ingredients

  • FOR THE CRUST:
  • 2 Cups All Purpose Flour
  • ⅓ Cup Macadamia Nuts, finely chopped
  • ½ Teaspoon Salt
  • ⅔ Cups Salted Butter, cold and cut into cubes
  • 3 Tablespoons Granulated Sugar
  • 5-6 Tablespoons Cold Water
  • FOR THE FILLING:
  • 2 ½ Cups Whole or 2% Milk
  • 1 Cup Granulated Sugar
  • 1 Large Egg + 4 Large Egg Yolks
  • ¼ Cup Cornstarch
  • ¼ Cup Salted Butter
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Tablespoon Coconut Extract or Coconut Extract Paste
  • FOR THE WHIPPED CREAM:
  • 1 ½ Cups Heavy Cream
  • 2 Tablespoons Powdered Sugar
  • TOPPINGS:
  • ¼ Cup Unsweetened Coconut Flakes, toasted (optional)
  • ¼ Cup Macadamia Nuts, finely chopped and toasted (optional)

Instructions

  • Preheat the oven to 350°. You will be using a 9” pie pan for the recipe. 
    To make the crust: Place flour into a mixing bowl with the sugar, and the paddle attachment. Give the flour and sugar a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour / sugar mixture. Add the salt, mix. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky. It’s dough into pie pan, and blind bake by lining with parchment and filling crust with pie weighs / dry beans or rice. Bake at 350° for 20-25 minutes or until crust is slightly golden and cooked through. Allowed to cool completely before filling. 
  • To make the filling: 
    In a medium saucepan, heat the milk on medium to high heat until hot and just beginning to steam, about 2-4 minutes. 
    In a medium sized mixing bowl, combine the granulated sugar, egg plus egg yolks and corn starch. Whisk until fully combined, about 30 seconds. Slowly pour ⅓ of the hot milk into the egg mixture, ensuring that you are careful and do not splatter on yourself. Whisk to combine. Add another third of the milk, and whisk again to combine. Finally, add the remainder of the milk and whisk well. Gently pour the mixture back into the saucepan and whisk on medium heat for 3-4 minutes or until mixture thickens. Be cautious as pudding can splatter and it is hot. If it starts to bubble up too much, simply remove it from the heat and continue to whisk. 
    Add the butter, vanilla, and coconut extract or paste. Whisk to fully combine, ensuring all chips are melted and pudding is smooth. Place plastic wrap over the bowl and allow the wrap to touch the top of the pudding to ensure that a film doesn’t form. 
    Refrigerate until cold, 2-3 hours or overnight. If you are assembling the pie the next day simply cover the pie crust overnight. 
  • To make the whipped cream and assemble the pie:  
    With a hand mixer or an standing mixer, beat the heavy cream and powdered sugar until stiff peaks form, about 60 to 90 seconds. Whisk the cold pudding until it is smooth, about 20 seconds. Pour the pudding into the pie crust and spoon it around until it is evenly filling the crust. Top with the whipped cream and serve immediately.
    Store any leftover pie in the refrigerator for up to four days. Enjoy! 
  • If adding the toasted coconut and macadamia nuts to the top, simply place the flakes + nuts in a small saucepan on medium to high heat. Toast them by whisking for 2-3 minutes, or until fragrant and beginning to brown. Remove immediately as coconut can burn quickly. Allow to cool completely and add to the top of the pie just prior to serving. If you are planning to reserve some pie for the next day, refrain from putting the toasted toppings on until just before serving.

Notes

See blog for dietary substitutions for dairy and gluten.