Some time ago, through Instagram, one of you asked us to make a recipe for a coconut pie. At the time we loved the idea, and we promised you that we would make it. I know it took us a while, but here it is. A delicious coconut pie, like no other, that you will fall in love with!

When we got the idea of a coconut pie, we started thinking about the recipe. We started to imagine how we would make it, what flavor and texture we wanted specifically. What kind of base, how we would make the filling and everything.

So, here it is, the coconut pie, our way, and the way we imagined it would be the most delicious.

A crunchy dough base that is light yet full-bodied. A creamy filling with coconut flavor and hints of vanilla. And on top, whipping cream with a hint of vanilla, and at the end, dry, toasted shredded coconut.

For the creamy coconut filling with vanilla, we recommend using pure natural vanilla. That is, the filling directly from a vanilla bean. I promise you that the flavor, using the natural vanilla beans, is crazy. You will not regret it.

The result is a pie that combines a creamy and crunchy texture, with a coconut flavor that will drive you crazy. With hints of vanilla. A creamy, smooth and simply incredible sensation! This is a recipe you have to try. If you are a coconut lover, I don’t know what you are waiting for.

If you like this recipe, you have to go check out our coconut muffins recipe, which you’re going to love!

Coconut pie

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Refrigeration Time: 5 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 10

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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For the crust:

• 1 1/4 C (5.70 oz) (162 gr) all purpouse flour
• 3 tbsp (1.60 oz) (45 gr) white sugar
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 1/2 C (3.95 oz) (112 gr) unsalted butter, really cold
• 2-4 tbsp (30-60 ml) cold water
• 1 tsp (0.17 fl oz) (5 ml) white vinegar

For the filling:

• 1 can (13.50 fl oz) (400 ml) unsweetened coconut milk
• 1 C (8.11 fl oz) (240 ml) whole milk
• 1/2 C (3.50 oz) (100 gr) white sugar
• 1/4 tsp (0.042 oz) (1.2 gr) salt
• 4 egg yolks
• 1/3 C (1.75 oz) (50 gr) cornstarch
• 1 C (2.8 oz) (80 gr) shredded coconut, sweetened
• 3 tbsp (1.60 oz) (45 gr) unsalted butter
• 2 tsp (0.33 fl oz) (10 ml) vanilla extract (or the seeds of half a vanilla bean)
• 1/2 tsp (0.085 fl oz) (2.5 ml) coconut extract (optional)

For the topping:

• 1 1/2 C (12.20 fl oz) (360 ml) whipping cream, really cold
• 3 tbsp confectioners sugar (powdered sugar)
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1/4 C (0.70 oz) (20 gr) shredded coconut, sweetened, toasted in the oven

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Equipment

• 1 Pie dish

Method

 

For the base:

1. Cut the butter into small cubes or grate it so that it is in very small pieces. Separately, in a large bowl add the flour with the sugar and salt. Mix with a spoon so that everything is well integrated.
2. Add the very cold butter and knead with a pastry blender or with the fingertips until a sandy dough is formed and the butter is in very small but still visible pieces. It is important to work quickly so that the butter maintains its cold temperature. This step can also be done in a food processor.
3. Add the ice water gradually along with the vinegar and mix with a rubber spatula or your hands until the ingredients begin to come together. The dough will look a little crumbly but it is important not to overwork it. Wrap the dough with plastic wrap and refrigerate it for 1 hour so that it takes more consistency.
4. Preheat the oven to 180° C. Grease with a little butter a circular pie pan of approximately 23 cm in diameter. Once the dough is refrigerated, with the help of a rolling pin, roll it out on a clean, floured surface until it has a circular shape slightly larger than the mold and about 5 mm thick.
5. Carefully place the stretched dough into the pan and arrange it so that it covers the entire inside of the pan, making some decorations around the edges if desired. With a knife, trim the excess dough around the edges and use the scraps to cover any areas of the base that look thinner.
6. Place butter paper or aluminum foil on top of the dough base and add something to weigh it down so it will hold its shape when baking. Beans, chickpeas, rice, etc. can be used. Bake the base at 180° C for 20 minutes, then remove the butter or aluminum foil and bake it for 10 more minutes until it looks a little dry and lightly browned. Remove from the oven and allow to cool completely before filling.

For the filling and topping:

1. In a medium saucepan, add the coconut milk with the milk, half the sugar and salt. If vanilla bean seeds will be used, they should also be added at this step. Bring the pot to medium-low heat and cook for about 4 minutes, stirring occasionally with a whisk, until the milk begins to boil but it is important that it does not boil over.
2. Separately, in a medium bowl add the rest of the sugar with the egg yolks and cornstarch. Beat with a spoon until a homogeneous mixture is obtained. Add a little of the hot milk mixture and beat with the same spoon to warm the yolk mixture.
3. Pour the yolk mixture into the saucepan with the milk and cook over medium heat for about 5-6 minutes, continuing to whisk with the balloon whisk, until a thicker cream forms, without burning.
4. Carefully pour the cream into the pie base, which should already be completely cool, and spread it with a spoon so that it is evenly spread over the entire surface. Cover the pie with plastic wrap, which should touch the surface of the cream so that no crust forms, and refrigerate for 4 hours to firm up the cream.
5. Once the pie is refrigerated, in a large bowl add the whipping cream with the powdered sugar and vanilla extract. Beat with an electric mixer or balloon whisk for 3 minutes until stiff peaks form.
6. Add the whipped cream on top of the filling and spread with a spatula or spoon until it covers the entire surface of the pie. Garnish with toasted shredded coconut and you are done.

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