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–+ servings

Coconut Cream Pie

Filling from Bon Appétit Magazine
Print Recipe Pin Recipe
Prep Time 2 hours 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Servings 8

Ingredients
  

  • One homemade or store-bought pie crust

Filling:

  • ½ cup sugar
  • 2 eggs
  • 1 egg yolk
  • 3 tablespoon all-purpose flour
  • 1 ½ cups whole milk {2% works just fine too}
  • 1 ½ cups sweetened flaked coconut
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon coconut extract

Topping:

  • 1 ¼ cups cold heavy whipped cream
  • 2 tablespoons sugar
  • ⅛ teaspoon coconut extract
  • ⅓ cup sweetened flaked coconut

Instructions
 

Crust:

  • Preheat oven to 375 degrees F.
  • If using a store bought crust, defrost if needed. Line a 9" pie plate with pie crust. Line pie plate with aluminum foil - covering pie crust dough. Add enough uncooked rice or beans to cover the foil with a good layer to weight things down a little. Bake for 20 minutes. Remove from oven. Reserve rice/beans; set aside to cool on a wire rack.

Filling:

  • In a medium saucepan over medium heat, bring milk and coconut to a simmer.
  • Beat together sugar, eggs, egg yolk, and flour in a large bowl. Slowly pour hot milk mixture to egg mixture, whisking constantly. Don't go too fast or the eggs will scrambled.
  • Return to same saucepan, and cook for 4 to 7 minutes until pastry cream begins to boil and thickens. Remove from heat; add vanilla and coconut extracts and mix to combine.
  • Transfer to a medium bowl. Cover with plastic wrap, making sure wrap is touching the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours (up to 1 day).
  • Pour filling into baked and cooled pie crust. Return to refrigerator while preparing topping.

Topping:

  • In a large skillet over medium heat, toast coconut until browned. Stirring often to prevent burning. Remove from skillet; set aside.
  • In a large bowl, whip together heavy cream, sugar, and coconut extract until stiff peaks form.
  • Spread whipped cream over pastry cream, and sprinkle with toasted coconut.
  • Refrigerate until ready to serve.
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