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Toasted Coconut Cream Pie with Coconut Milk Custard
85% authentic · Fusion / American
An elevated coconut cream pie featuring a toasted coconut crust, a richer custard made with full-fat coconut milk for intense coconut flavor, and a brûléed meringue topping.
Ingredients
- sweetened shredded coconut1 cup
- crushed shortbread cookies1 1/2 cups
- melted butter6 tablespoons
- granulated sugar1 cup
- cornstarch1/3 cup
- salt1/4 teaspoon
- full-fat coconut milk2 cans (13.5 oz each)
- egg yolks5
- vanilla extract1 teaspoon
- egg whites4
- cream of tartar1/4 teaspoon
Steps
- 1
Toast coconut: Spread shredded coconut on a baking sheet and toast at 350°F (175°C) until golden brown, about 5-8 minutes. Let cool.
- 2
Prepare crust: Combine toasted coconut, crushed cookies, and melted butter. Press into a 9-inch pie plate. Bake at 350°F (175°C) for 10 minutes. Let cool.
- 3
Make custard: In a saucepan, whisk together granulated sugar, cornstarch, and salt. Whisk in coconut milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly.
- 4
Temper egg yolks: Whisk egg yolks in a bowl. Slowly ladle about 1.5 cups of hot coconut milk mixture into yolks, whisking constantly. Pour tempered yolks back into the saucepan.
- 5
Cook custard: Continue cooking over medium-low heat, stirring constantly, until very thick, about 3-5 minutes. Remove from heat. Stir in vanilla extract. Pour into the cooled crust. Press plastic wrap onto the surface. Chill for at least 4 hours.
- 6
Make meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 2 tablespoons of sugar (not listed, assuming pantry item for meringue) and beat until stiff, glossy peaks form.
- 7
Top the pie: Spread meringue over the chilled pie, ensuring it touches the crust to prevent shrinking. Use a kitchen torch to brûlée the meringue until golden brown.
- 8
Serve immediately or chill briefly before serving.
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