Unlike a Coconut Custard Pie, which is baked and set, Coconut cream pie is a cool and luscious dessert, quite elegant in its simplicity. I’ve had customers tell me that its smooth taste reminds them of a piña colada. If you want a twist on Coconut Cream Pie, try using a traditional Meringue (page 39) in place of whipped cream to garnish.

　　

Ingredients

Makes one 9-inch pie, 6 to 8 slices (level: easy)

　　

Crust

1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6)

　　

Filling

1/2 cup sugar

　　1/4 teaspoon salt

　　1/3 cup unbleached all-purpose flour

　　1 1/3 cups whole milk

　　3/4 cup water

　　1/4 cup coconut cream (see page 117)

　　3 large egg yolks, beaten

　　1/2 teaspoon pure vanilla extract

　　1/2 teaspoon coconut extract

　　1/2 cup sweetened shredded coconut

　　

Garnish

2 cups Whipped Cream (page 193)

　　1/3 cup sweetend shredded coconut, toasted

　　

Step 1

To prepare the filling, in a medium saucepan, whisk together the sugar, salt, and flour. Mix in the milk, water, and coconut cream. Place the saucepan over medium heat, and cook until the mixture begins to simmer and the cream thickens to the point where you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible). Place the egg yolks in a small bowl and stir in 1/4 cup of the heated mixture. Pour the egg yolks back into the cream, and simmer for 3 to 4 minutes, stirring constantly. Remove the saucepan from the heat, add the vanilla and coconut extracts, and whisk until they are evenly combined throughout the cream. Add the sweetened coconut and mix it in evenly.

　　

Step 2

To assemble the pie, pour the coconut filling into the pie shell and refrigerate for at least 1 hour, or until the pie is firm. Evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to spread it to create a more finished look. Sprinkle the toasted coconut across the top of the whipped cream to serve.

　　

Step 3

Coconut Cream Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

　　

What Is Coconut Cream?

Step 4

Chances are you’ll find both coconut cream and coconut milk at your local grocer. It’s important to stick with coconut cream for cream pie recipes as it has a thicker, more pastelike consistency than the more water-based coconut milk, and as a result it will enhance the flavor and texture of your filling. I recommend using the popular Coco Lopez brand of coconut cream, which is often used to make piña coladas.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.