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Author Notes: On a trip to Turks and Caicos a few years ago, I had the best coconut pie ever at a local restaurant called Coco Bistro. When I got home, I tried to recreate the pie and came up with a delicious rendition. A few years later, I went back to Turks and Caicos and had more coconut pie—and guess what? Mine is better! —Rach Kim
Food52 Review: WHO: Rach Kim develops her own recipes and writes about them on her blog.
WHAT: A superlative coconut cream pie for the superlative coconut lover.
HOW: Pour a rich coconut custard into a toasty graham cracker crust, layer on billowy whipped cream, and shower with golden coconut flakes.
WHY WE LOVE IT: Rich but not heavy, sweet but not cloying, this coconut pie has it all—from a layer of almost caramelized coconut pudding to the light whipped cream and the toasted flakes of coconut on top and the pecan-cookie crust that holds it all together. —The Editors
Serves 8 to 12 (depending on the size of the slice)
- 8 graham crackers (one sleeve)
- 1/4 cup pecans
- 4 tablespoons melted butter
- 1 1/2 cups whole milk
- 15 ounces can sweetened cream of coconut
- 4 egg yolks
- 3 tablespoons sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 tablespoon cold butter
- 1 teaspoon vanilla extract
- 1/2 cup coconut flakes
- 1 cup whipping cream
- 1 tablespoon icing (powdered) sugar
- Start by making a graham cracker crust: Crush the graham crackers and pecans in a food processor (or by hand in a baggie with a rolling pin). Stir in melted butter, press into a pie tin, and bake at 350° F for 10 minutes. Then leave the crust to cool.
- To make the coconut custard, start by heating milk and cream of coconut in a saucepan until scalding.
- In a bowl, whisk together yolks, sugar, cornstarch, and salt until pale yellow.
- Carefully temper the yolk mixture by whisking in 1/2 cup of the hot milk mixture. Then, slowly add the remaining milk, whisking continuously until fully combined.
- Pour the custard base back into the saucepan and place over low heat. Whisk continuously until the custard boils and thickens. Then remove from the heat.
- Whisk in the cold butter and vanilla extract. Leave custard to cool to room temperature.
- Pour the cooled custard into the cooled crust and refrigerate until completely chilled, at least 2 hours.
- Toast coconut flakes in a pan over low heat until the edges are golden. Let cool.
- Whip cream with icing sugar until it is thick and spreadable.
- Top the coconut pie with whipped cream and sprinkle on coconut flakes. Slice and serve!
- Your Best Recipe with Coconut Contest Winner!