Coconut Cream Pie from Cooks Illustrated
Indulge in the creamy, dreamy decadence of the Coconut Cream Pie from Cook's Illustrated, a show-stopping dessert that combines a buttery, flaky homemade crust with a luscious coconut custard made from sweetened shredded coconut, creamy coconut milk, and velvety egg yolks. This classic pie is elevated with a crown of freshly whipped cream and a sprinkle of golden, toasted coconut flakes, creating a delightful contrast in textures and flavors. Perfectly balanced with just the right amount of sweetness, this pie is a celebration of tropical flavors that's ideal for holidays, special occasions, or whenever you crave a rich, satisfying dessert. With clear instructions for blind baking and custard tempering, this recipe ensures professional-level results every time. Get ready to savor every silky-smooth bite!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 teaspoons Salt
- 1 teaspoons Granulated sugar (for crust)
- 8 tablespoons Unsalted butter (cold, cut into small pieces)
- 3 tablespoons Vegetable shortening (cold, cut into pieces)
- 3 tablespoons Ice water
- 2.75 cups Whole milk
- 1.5 cups Sweetened shredded coconut
- 0.75 cups Granulated sugar (for filling)
- 5 count Egg yolks
- 0.33 cups Cornstarch
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cups Toasted coconut flakes
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the flour, salt, and sugar for the crust. Add the cold butter and shortening, then use a pastry cutter or your fingers to cut the fats into the flour mixture until crumbly.
Gradually sprinkle in the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled pie dough on a lightly floured surface to fit into a 9-inch pie dish. Gently press the dough into the dish, trim any overhang, and crimp the edges. Chill the crust in the fridge for 15 minutes.
Line the crust with parchment paper and fill it with pie weights or dry beans. Blind bake the crust in the preheated oven for 20 minutes, remove the weights, and bake for another 10 minutes or until golden brown. Let cool completely.
In a medium saucepan, combine whole milk, shredded coconut, and granulated sugar for the filling. Heat over medium heat, stirring frequently, until the mixture begins to steam.
In a mixing bowl, whisk together egg yolks and cornstarch. Slowly pour 1 cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
Return the tempered egg mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Remove from heat.
Stir in coconut milk, butter, and vanilla extract into the hot custard until smooth. Pour the filling into the prepared pie crust.
Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours or overnight.
Before serving, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form. Spread or pipe the whipped cream on top of the chilled pie.
Sprinkle the toasted coconut flakes on top of the whipped cream. Slice and serve.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 31.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
