Coconut Cream Pie
Total Time
1 Hour 15 Minutes
Prep Time
45 Minutes
Cook Time
30 Minutes
Rating
4.93 out of 5 stars
(134)
Ingredients
8-10 servings
- 7½ ounces shortbread cookies, such as Walker's Pure Butter Shortbread, finely ground (11 Walker's rectangular cookies, from 2 boxes)
- 1¼ cups loosely packed sweetened flaked coconut
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour, packed
- 2 tablespoons cornstarch, packed
- Pinch salt
- 1½ tablespoons Malibu Rum (coconut-flavored rum)
- 5 tablespoons Cream of Coconut (stir well before using)
- 1 cup unsweetened coconut milk (stir well before using)
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1 tablespoon Malibu rum or light rum
- ¾ cup unsweetened coconut chips or flakes, toasted in a skillet until golden and cooled
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Preparation
Step 1
Adjust the oven rack to the middle position and preheat the oven to 350°F.
Step 2
Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan. Bake until golden, about 15 minutes, then set aside to cool.
Step 3
If the crust shrinks or cracks, press it back together while it's still hot.
Step 4
In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch, and salt. Set aside.
Step 5
In a medium saucepan, combine the rum, cream of coconut, coconut milk, and whole milk. Bring to a boil; then turn off the heat.
Step 6
Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine.
Step 7
Gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine.
Step 8
Return the mixture to the saucepan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens.
Step 9
Off the heat, whisk in the butter until fully incorporated.
Step 10
Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours.
Step 11
Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
Step 12
When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks.
Step 13
Top the pie with the whipped cream and sprinkle with cooled toasted coconut chips.
Step 14
Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
Step 15
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Chef's notes
Unsweetened coconut flakes can usually be found at Whole Foods or organic markets.
For an even prettier presentation, this pie can be made in a 10-inch tart pan with a removable bottom.
The crust can be prepared a day ahead and stored at room temperature.
The pie filling can be made and refrigerated in the crust for up to 12 hours.
Whip the cream and assemble up to 3 hours before serving.
