The canned coconut milk adds the perfect amount of flavor to the custard. It certainly tastes a million times better than using coconut extract! I used the Taste of Thai unsweetened version and highly recommend it.
DO NOT substitute lower fat milks in this recipe. To ensure a proper coconut cream pie, please use the listed ingredients.
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Ingredients:
Pie Crust:
1.5 cups unbleached all-purpose flour
1/2 tsp. salt
1/2 c. butter, chilled
2-3 tbs. ice water
Coconut Custard:
1.5 cups coconut milk (I used Taste of Thai can)
1.5 cups half & half
3/4 c. sugar
5 egg yolks
1 tbs. butter
4 tsp. corn starch
1 cup sweetened, flaked coconut
Whipped cream:
1 tsp. vanilla
1/4 c. sugar
2 cups heavy whipping cream
Toasted Coconut:
1 cup sweetened, flaked coconut
1. Preheat oven to 400F. In a large bowl, whisk together the flour and salt. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly. Gradually add the ice water, tossing the mixture with a fork, until the dough forms a cohesive mass. Roll out and gently fit it into a pie pan. With a fork, carefully poke holes to prevent bubbles in your dough.
2. Bake the pie crust for 15-20 minutes or until golden brown. Remove from the oven and let it cool to room temperature.
3. For the custard: whisk together both milks in a large mixing bowl. Gradually add the eggs and whisk until well blended. Pour the mixture into a medium saucepan and turn your heat to medium. Add the sugar and cornstarch, carefully whisking again until combined. Stir constantly as the custard heats. Let it boil for a minute, then remove it from the heat. Pour the custard into another bowl and stir in the flaked coconut and butter. Let it cool 15 minutes, then pour into the prepared pie crust. Place the pie into the fridge to chill for 1 hour.
4. Keep your oven at 400F. Line a baking sheet with parchment paper. Sprinkle the coconut onto the pan. Place into the oven and cook 10-15 minutes or until golden brown. Keep an eye on it and stir it to keep it from browning too much!
5. For the whipped cream: Chill a glass or metal mixing bowl in the freezer for at least 20 minutes. Having a chilled bowl will make for lighter, fluffier whipped cream! Pour the heavy cream, vanilla and sugar into the bowl. Mix well with an electric mixer until stiffen peaks form. (I had to mix it on high for about 4-5 minutes until I achieved the right consistency.)
6. Remove pie from chilling in the fridge. Carefully spread the whipped cream over the custard. Sprinkle the top with the toasted coconut. Refrigerate until it's time to serve. You can freeze it as well! Just remember to thaw it in the fridge.
Makes 8 slices.