This coconut cream pie tastes like an Almond Joy come to life as a pie (only ten times more joyful, and without almonds).
If “coconut cream pie” conjures up images of a cloying slice topped with aerosol whipped cream sitting too long under the fluorescent lighting of a display case at Marie Callender’s, you haven’t truly had coconut cream pie. You simply have not lived. Carpe diem, carpe diem! Seize the day. Make your lives extraordinary! O Captain my captain!
This pie brings a little something extra to the table with a chocolate shell layer of crust and chocolate garnish on top, and gains an extra boost of coconut flavor by substituting coconut milk for regular milk. And of course, it uses real whipped cream.
It was adapted by my sister from this Bon Appetit recipe and won a Maslyn family pie contest. That’s legit. See how to make the absolutely bitchin’ version after the jump.
Note that this pie will take about 24 hours to make, including refrigeration. But it’s worth it.
Extra things you’ll need: Can of coconut milk, semisweet chocolate chips, thick bar of chocolate, granulated sugar, refrigerated pie crust
Things you won’t need: All that pie crust stuff
1. Not in recipe: Bake a store-bought pie crust in a pie tin as directed on package. Melt semisweet chocolate chips in a double boiler; spread over bottom of crust and allow to harden.
2. “Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring
milk coconut milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.”
3. “Using electric mixer, beat cream, sugar, and
coconut extract remainder of coconut milk can in medium bowl until peaks form. Spread whipped cream all over top of filling.”
4. “Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely…Sprinkle [pie] evenly with toasted coconut.” Not in recipe: Throw a bit of granulated sugar in the skillet towards the end to caramelize.
5. Not in recipe: Carefully scrape a knife along the refrigerated bar of chocolate to make spiral garnishes. Sprinkle evenly.