Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 8h10m
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden and bottom of crust is dry, 30 to 35 minutes.Remove beans or rice and parchment; bake until bottom and sides are golden brown, 10-15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk; cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk egg yolks in a large heatproof bowl until combined. Add coconut-milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to pan; cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Boil 1 minute more, whisking constantly.
- Remove from heat; add butter, 1 tablespoon at a time, whisking until each piece melts before adding next. Whisk in coconut. Transfer pan to wire rack; let cool, whisking occasionally, 10 minutes. Pour custard into crust. Press plastic wrap directly on surface and refrigerate until custard is chilled and firm, at least 6 hours and up to 2 days.
- Topping: Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet and toast until golden, 8 to 10 minutes. Meanwhile, whisk cream to soft peaks. Add confectioners' sugar and vanilla; whisk until stiff peaks form. Spread whipped cream over custard. Serve immediately, or refrigerate, uncovered, up to 1 hour. Top with toasted coconut just before serving.
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Mirza Houn
[email protected]This pie is so good! I love the creamy filling and the flaky crust. I will definitely be making this pie again.
Karabo Phepheng
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The pie was gone in no time.
Ayaz Muhammad
[email protected]This pie is a must-try for coconut lovers! The filling is rich and creamy, and the crust is perfectly flaky. I love the addition of toasted coconut on top. It adds a nice touch of sweetness and crunch.
samster flopped
[email protected]I've made this pie several times now and it's always a hit. It's easy to make and the results are always delicious. I love the creamy filling and the flaky crust.
Shanto Vai
[email protected]This pie is amazing! The filling is so creamy and smooth, and the crust is perfectly flaky. I love the toasted coconut on top. It adds a nice touch of sweetness and crunch.
kyalo kimetu
[email protected]I made this pie for my family and they loved it! The pie was gone in no time. I will definitely be making this pie again.
Pashupati Bhatt
[email protected]This pie is a perfect balance of sweet and tart. The filling is creamy and smooth, and the crust is flaky and golden brown. I love the toasted coconut on top. It adds a nice crunch and flavor.
Benard Akuku
[email protected]I'm not a big fan of coconut, but I really enjoyed this pie. The filling was light and fluffy, and the crust was perfectly flaky. I would definitely recommend this pie to anyone, even if they're not a fan of coconut.
Khalil Afridi
[email protected]This pie is delicious! The filling is creamy and smooth, and the crust is flaky and golden brown. I love the toasted coconut on top. It adds a nice crunch and flavor.
Shinpo vVv
[email protected]I've tried many coconut cream pie recipes, but this one is by far the best. The filling is so creamy and flavorful, and the crust is perfectly flaky. I highly recommend this recipe.
kailash Chaudhary
[email protected]This pie is so good! I love the creamy filling and the flaky crust. I will definitely be making this pie again.
Kamran Afsar
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The pie was gone in no time.
Sadeed Ladi
[email protected]This pie is a must-try for coconut lovers! The filling is rich and creamy, and the crust is perfectly flaky. I love the addition of toasted coconut on top. It adds a nice touch of sweetness and crunch.
Usmanilyas Kamboh
[email protected]I've made this pie several times now and it's always a hit. It's easy to make and the results are always delicious. I love the creamy filling and the flaky crust.
Nerajda Tushe
[email protected]This pie is amazing! The filling is so creamy and smooth, and the crust is perfectly flaky. I love the toasted coconut on top. It adds a nice crunch and flavor.
JJ Moss
[email protected]I followed the recipe exactly and the pie turned out perfectly. The filling was smooth and creamy, and the crust was flaky and golden brown. I would highly recommend this recipe to anyone who loves coconut cream pie.
Siman Limbu
[email protected]This pie was so easy to make and it turned out so delicious! I love the combination of coconut and cream cheese. I will definitely be making this pie again and again.
Md Rashed
[email protected]I made this pie for a family gathering and it was a huge hit! Everyone loved the creamy filling and the flaky crust. I will definitely be making this pie again.
SH Sunny
[email protected]This coconut cream pie was a delightful treat! The filling was creamy and flavorful, with a perfect balance of sweetness and coconut flavor. The crust was flaky and buttery, and the toasted coconut topping added a nice textural contrast. I would defi