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)
graham crackers (one sleeve)
tablespoons melted butter
cups whole milk
ounces can sweetened cream of coconut
tablespoon cold butter
teaspoon vanilla extract
cup coconut flakes
cup whipping cream
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!