Is Coconut Cream Pie old-fashioned? Maybe, but if so it deserves a comeback. How could something this sweet, cool, creamy and crispy-coconut-y ever go out of style? This version amps up the tropical vibe with extra hits of vanilla, both in the custard and in the Nilla wafer crust - which is a far more interesting and flavorful base layer than the usual pastry, and melds with the custard and whipped cream topping in the perfect creamy/crumbly balance of textures.
This classic dessert is the ideal ending to an island-themed meal featuring something like this salsa-topped pan-roasted fish, but it would be equally at home in an American-style steakhouse menu, such as grilled ribeye with a baked potato or native corn on the cob.
This is one of my downsized desserts, scaled to make 4 servings so we don’t end up with more leftovers than we can reasonably eat. Use a 7½-inch pie plate or, as I did here, a 6-inch square cake pan. If you want to make a full-sized pie to serve 6, use a standard 9-inch pie plate; scroll to the bottom of the post for ingredient quantities for the full-sized version.
Making this ahead and what to do with leftovers:
- Because this pie has to chill for at least 4 hours, you must start making it ahead. Plan to start at least 6 hours before serving time, or the night before. If you’re making it the day before, wait until the day of serving to add the whipped cream topping, for the best texture and appearance. Whipping the cream up nice and firm helps it to stay in place and keep its shape, so it does last a day or two for leftovers, but will be guaranteed to look its best on the day it’s whipped.
To see this recipe combined with others in a special dinner menu, read the post for Saturday March 14, 2020.
Coconut Cream Pie
March 18, 2020
: 4
Ingredients
- 8 tablespoons unsalted butter, softened, divided
- 5 ounces Nilla wafer cookies
- 4 ounces sweetened flaked coconut (1 tightly-packed cup)
- 1 cup whole milk
- 1 cup heavy cream, divided
- 1/3 cup granulated sugar
- 1 tablespoon plus 2 teaspoons cornstarch
- Pinch of kosher salt
- 4 large egg yolks
- 1 teaspoon vanilla paste or pure vanilla extract
- ½ teaspoon coconut extract
- 1 tablespoon confectioner’s sugar
Directions
- Step 1 Heat the oven to 350 degrees.
- Step 2 Melt 5 tablespoons of the butter in a small saucepan over medium heat. Meanwhile, put the Nilla wafers in the bowl of a food processor, and pulse to grind them into fine crumbs. Transfer the crumbs to a bowl and add the butter. Toss with a fork until all the crumbs are evenly moistened.
- Step 3 Press the crumbs into a 7½-inch pie plate, or a 6-inch square cake pan lined with parchment paper. (Cut two pieces of parchment the width of the pan, and cross them so that the paper extends out all four sides to make handles.)
- Step 4 Spread the coconut out on a sheet pan. Give the pan a quick shake, which will make the coconut spread out in an even layer. Sweep stragglers from the edges in, so the edges are even – this will help the coconut brown more evenly.
- Step 5 Put both the crust and the coconut in the oven at the same time. Bake for 5 minutes, then stir the coconut, once again shaking the pan and straightening the edges. Continue to bake, checking the coconut every few minutes, until the darkest pieces of coconut are deep golden brown and the crust is golden brown and fragrant. The coconut should take about 10 minutes, the crust 10 to 15. The coconut will not be evenly browned, and some of it will still be mostly white, that’s fine. Remove both to a cooling rack.
- Step 6 As soon as the coconut is completely cool, start making the custard. (It’s OK if the crust is still a little bit warm.) Pour the milk and 1/3 cup of the cream into a medium saucepan and place it over medium heat. Bring the mixture just to a simmer.
- Step 7 Meanwhile, whisk the sugar, cornstarch and salt together in a large bowl until blended. Whisk in the egg yolks until smooth. When the milk mixture is simmering, drizzle about ¼ cup of the hot milk gradually into the egg mixture, whisking briskly to incorporate it. Continue gradually adding the milk to the eggs, whisking constantly, until it’s all added. Return the mixture to the saucepan and place it over medium-high heat.
- Step 8 Measure out ¼ cup of the toasted coconut and set it aside for the topping. Add the remaining coconut to the custard. Bring the mixture to a boil over medium-high heat, stirring constantly. When it reaches a boil, continue to cook, stirring constantly for 1 minute. The custard should be thick and smooth, with a pudding-like consistency.
- Step 9 Remove the saucepan from the heat. Add the remaining 3 tablespoons of butter and stir until it’s melted and incorporated. Stir in vanilla paste and coconut extract.
- Step 10 Cool the mixture until it’s lukewarm, then spoon it into the crust. Smooth the top. Cover the surface with plastic wrap, pressing the wrap right onto the surface of the custard so it doesn’t form a skin. Chill the pie for at least 4 hours, or overnight.
- Step 11 If you baked the pie in a cake pan, carefully remove it by pulling up gently on the parchment handles. Transfer the pie to a plate, and carefully slide the parchment out from underneath. Remove the plastic wrap from the top.
- Step 12 To make the sweetened whipped cream, pour the remaining 2/3 cup of cream into a small, deep bowl. Beat with a handheld electric mixer on medium high until soft peaks form. Add the confectioner’s sugar and beat until the peaks are firm. Spoon the whipped cream over the pie, or use a pastry bag with a star tip to make a fancier ruffled topping. Sprinkle the pie with the reserved ¼ cup of toasted coconut. Chill until serving, up to a few hours for the best texture and appearance.
Ingredient quantities for a 9-inch pie
March 18, 2020
: 6
Ingredients
- 12 tablespoons unsalted butter, softened, divided
- 8 ounces Nilla wafer cookies
- 6 ounces sweetened flaked coconut (1½ tightly-packed cups)
- 1½ cups whole milk
- 1½ cups heavy cream, divided
- 6 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons plus 1½ teaspoons cornstarch
- Pinch of kosher salt
- 1½ teaspoons vanilla paste or pure vanilla extract
- ¾ teaspoon coconut extract
- 1½ tablespoons confectioner’s sugar
Directions
- Step 1 Use a standard 9-inch pie plate.
- Step 2 Use 8 tablespoons of butter for the crust and 4 for the custard.
- Step 3 Use ½ cup of cream for the custard and 1 cup for the sweetened whipped cream layer.
- Step 4 Reserve 1/3 cup of the toasted coconut for the topping and use the remainder for the custard.
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