A crisp butter pie crust filled with silky, rich coconut custard, folded with toasted coconut and topped with a mountain of whipped cream and more toasted coconut — a dreamy classic American pie.
Chilled butter pie doughRolled into a 13-inch circle and fitted into a 9-inch pie tin1
EggWhisked with cream to make egg wash for brushing the crust1
CreamMixed with egg for egg wash1 tbsp
Sweetened flaked coconutToasted; used in filling with extra for garnish1.33 cups
Whole eggs2
Egg yolks2
Half-and-half or whole milk1½ cups
Coconut milk1½ cups
Granulated sugar200 g
Cornstarch
40 g
Salt¼ tsp
Butter, cubed57 g
Cold heavy cream2 cups
Powdered sugar30 g
Vanilla extract2 tsp
Steps
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1
Roll the chilled butter pie dough on a floured surface into a 13-inch circle, letting it warm slightly so it doesn't crack, then fit it into a 9-inch metal pie tin, trim the edges, fold over, and crimp decoratively.
2
Chill the shaped crust for at least an hour (or freeze for 30 minutes) so it holds its shape during baking.
3
Preheat the oven to 425°F, line the chilled crust with parchment and pie weights (or dried beans), and blind bake for 15–25 minutes until the edges turn golden.
4
Remove the weights and parchment, dock the crust with about 12 fork pricks, brush with egg wash, shield the edges with foil, and bake another 10–15 minutes until golden all over.
5
Let the baked pie shell cool, and meanwhile spread the coconut in a thin layer on a baking sheet and toast at 325°F for about 15 minutes, stirring every 3–5 minutes until golden.
6
Whisk together the whole eggs and egg yolks and set aside; in a small saucepan, combine the half-and-half (or whole milk) with coconut milk and warm over medium heat, stirring until smooth and the lumps dissolve.
7
In a medium pot, whisk together the sugar, cornstarch, and salt, then pour in the warmed milk mixture while whisking to combine.
8
Return the mixture to medium heat and cook, stirring constantly, until it bubbles and thickens enough to coat the back of a spoon.
9
Remove from heat, temper the eggs by slowly whisking in about a cup of the hot mixture, then pour the tempered eggs back into the pot and stir to combine.
10
Cook over medium heat again for 2–3 minutes, stirring gently, until the custard thickens further and leaves a trail when you draw the whisk through it.
11
Off the heat, stir in the cubed butter until fully melted, then fold in the toasted coconut for extra richness and flavor.
12
Let the filling cool for about 10 minutes, then pour it into the baked pie shell, smoothing the top and popping any bubbles with a small knife if needed.
13
Refrigerate the pie for at least 6 hours or overnight until the filling is fully set.
14
Whip the cold heavy cream with powdered sugar and vanilla, starting on low speed and increasing to high, until stiff peaks form, being careful not to overwhip.
15
Pile the whipped cream on top of the chilled, set pie and finish with a sprinkle of toasted coconut before serving.
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