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Triple-Threat Coconut Cream Pie

Try this version of an all-time favorite coconut pie! It certainly made the grade at a state fair pie competition.

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( 10 Ratings)

10 Ratings

5 Stars 80%

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2 Stars 10%

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Member Reviews ( 8 )

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Prep Time 40 min
Total Time 3 hr 45 min
Servings 8

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

1: can (13 1/2 oz) coconut milk, shaken well

1/2: cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted

1: cup whole milk

1/2: vanilla bean, split (or 1 teaspoon vanilla)

2/3: cup sugar

1/4: teaspoon salt

5: large egg yolks

1/4: cup cornstarch

1/2: teaspoon coconut extract

2: tablespoons unsalted butter, cut into four pieces

Topping

1 1/2: cups heavy whipping cream, well chilled

1 1/2: tablespoons sugar

2: teaspoons dark rum (or 1 teaspoon vanilla)

1/4: cup sweetened shredded or flaked coconut, toasted

1: oz white chocolate, shaved

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Directions

1 Heat oven to 450°F.
2 Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
3 Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
4 Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
5 In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
6 Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
7 Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
8 Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

EXPERT TIPS

Expert Tips

After opening, bagged coconut is best stored for only up to 6 months.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 370),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 27g, 27% Trans Fat 1/2g 1/2% ),
Cholesterol: 190mg; 190%;
Sodium: 270mg; 270%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 1g 1% Sugars 29g 29% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 4/1/2013 9:38:43 PM REPORT ABUSE dreebie said:

Rating:

My first time EVER making a pie and turned out beautifully! Used the vanilla as I didn't have the rum or bean and still tasted wonderful. Made this for Easter and got rave reviews. Will definitely make this again and again and again....:)

This reply was: Helpful Inspiring

Posted 3/27/2013 2:04:08 PM REPORT ABUSE webrose said:

Rating:

I have made this several times and it is truly the best coconut pie ever! It does take more ingredients and time but it is so creamy and delicious.

This reply was: Helpful Inspiring

Posted 3/17/2013 11:38:33 AM REPORT ABUSE Cornmel said:

Rating:

This is by far the best coconut cream pie recipe! Has a few more ingredients and takes a little longer to make than other recipes but worth every bit of the efforts. I am always asked to bring this for every dinner party I am invited too! Make sure to measure well and beat well all ingredients as recipe calls for or it will be runny Recipe is perfect - do not change a thing!

This reply was: Helpful Inspiring