Coconut cream pie is really yummy , although , for the longest time , i never had interest in trying them when we go out to a pie place , or even when i am in the mood of baking pies . I’ve done many type of pies , from classic apple pie , to pumpkin , all the way to blueberry pie or fruit pie . But never in my life i would try making coconut pie .. it’s just so .. coconut .. nothing really interesting in there .
When i was younger , living in tropical island , i had the advantage of eating fresh young coconut , yum , and then my mom used to buy fresh coconut , then grated it , and add some spices to it , and fry the coconut flakes , it was meant to be side dish .. it is called ” Serundeng ” I was never really into it , because i just didn’t like it ..
Fast forward years and years later .. i am still not a big fan but i don’t mind it . I had coconut flakes in the granola bars i usually make . Until the other night , a friend of mine who happened to be a neighbor texted me ” do you have vanilla extract ? ”
Of course i do !! This is a baker and a cook you’re asking to !! So she came by and borrowed few tsp of vanilla extract , jokingly i said ” you have to call me when dessert is done , after all i contributed into the making of coconut pie !! ”
Then hours later she texted me ” do you want to come over for dessert ? ”
Of course i said YES ! LOL
It was a delicious coconut cream pie , i became a fan right away . Blueberry was my favorite pie after i made it .. then now .. i think coconut cream pie is the one !!
I tried looking at my pie book , found a recipe for filling , which is quite easy , just a custard filling , except i added shredded coconut so it’s very coconutty !! Then the crust , i used coconut flakes itself , instead of regular pie crust . It def takes the pie to another level !!
So here it is !!
For the crust
1 stick of unsalted butter
3 cups of sweetened coconut flakes
Melt the butter in skillet , add the coconut flakes , keep stirring , don’t stop until it’s golden brown , about 5-7 minutes . Watch so it won’t burn . Once it’s done , lightly butter the pie pan 9 inch pie pan , and press the coconut flakes onto the pan , press it firmly with the base of a glass , since it’s very hot you can’t use your hand !
Then chill in the fridge , while you prepare the filling
Custard coconut filling :
1/3 cup of cornstarch
1/2 cup of sugar
1 tsp salt
Mix well , then add :
2 3/4 cup of milk , i used 2% milk
Stir well , turn the stove on , and keep stirring until it’s almost hot . Meanwhile beat :
4 egg yolks
When the milk mixture become hot , not bubbling yet , pour in steady stream into the yolk mixture , whisking while pouring into the egg yolks mixture . Then mix well , pour this milk egg yolk mixture back into the pot , and whisking constantly , until it’s bubbly and thick . ( this process is called tempering )
Once it’s done , turn stove off , add 1 tsp vanilla extract and 1/2 cup to 1 cup of coconut flakes .
Pour this coconut custard pie filling into chilled crust . Refrigerate for 4 hours , then make the whipped cream topping :
1 1/2 cup of heavy cream
1/4 cup of powdered sugar
1/2 cup toasted coconut flakes
In a chilled bowl , mix the heavy cream with powdered sugar , beat really high until stiff peak . This topping goes on top of the custard filling and sprinkle the top with toasted coconut flakes .