Coconut cream pie

Pecan & graham cracker crust + toasted coconut topping

If coconut cream pie is your jam, you've got to try this one. I took the coconut custard from Add a Pinch, the crust from this turtle sundae pie, and topped it all with lightly sweetened whipped cream and toasted coconut. The flavors are really incredible together. Maybe every pie should have a pecan/graham cracker crust. It's magic.

- - - - - - - 

COCONUT CREAM PIE

WHAT YOU'LL NEED
CRUST
2 cups pecans, toasted
1 cup graham cracker crumbs
1/4 + 1/8 cup sugar
1 stick (8 TBS) butter, melted

TOASTED COCONUT TOPPING
1/2 cup flaked sweetened coconut

COCONUT CUSTARD FILLING
1 and 1/2 cups coconut milk (I used Silk Coconut Milk – original)
1 and 1/2 cups half-and-half
5 egg yolks
3/4 cup sugar
4 TBS cornstarch
1 TBS butter
1/4 tsp salt
1 and 1/2 cups flaked sweetened coconut
1 and 1/2 tsp vanilla

WHIPPED CREAM TOPPING
1 pint whipping cream
2 TBS sugar
1/2 to 3/4 tsp vanilla

WHAT YOU'LL DO
1. For the crust: To toast the pecans, place them in a skillet over medium-low heat, stirring occasionally. Once pecans become fragrant, remove from heat immediately so they don't burn.

2. Preheat oven to 350 degrees. In a food processor, pulse the pecans until finely chopped (nearly ground). Mix pulsed pecans, graham cracker crumbs, and sugar in a bowl. Stir in melted butter. Press mixture into a pie dish. Bake at 350 for 12 minutes. If crust puffs up while baking, press it down with the back of a spoon.

3. For the toasted coconut topping: Spread flaked coconut evenly on a baking sheet and bake for 6 to 12 minutes. Check it a couple times throughout and give it a stir if needed.

*Note: If you're using a previously-opened bag of coconut, it might be rather dry already and therefore will toast very quickly. If you use a fresh bag of flaked coconut, the coconut will be moist enough to toast more slowly and evenly. I recommend making sure your flaked coconut is plenty moist. I burnt two batches using old coconut before opening a new bag — that did the trick!

4. For the coconut custard filling: Combine coconut milk and half-and-half in a bowl or extra-large measuring cup. Add egg yolks and whisk until combined and a bit frothy. 

5. Add sugar and cornstarch to a heavy-bottomed pot over medium-low heat. Whisk egg and milk mixture once more, then slowly add it to the sugar and cornstarch mixture, whisking constantly. 

6. Bring custard mixture to a boil, whisking almost constantly (you can take short breaks). Switch to a rubber spatula or wooden spoon and continue to stir while boiling for one minute. 

*Note: Bringing the mixture to a boil over medium-low heat will take some time — about 15 to 20 minutes. But it's worth it to not burn the custard. For most of that time, it will be very liquid-y. Near the end, the consistency will suddenly change to a wonderful pudding-like creaminess — then you know you're getting close! 

7. Remove from heat and stir in butter, flaked coconut, vanilla, and salt. Pour custard into prepared pie crust. Cover with plastic wrap and let sit in the fridge for at least 40 minutes, or overnight. 

8. For the whipped cream topping: In a large mixing bowl, combine heavy whipping cream and 2 TBS sugar. With an electric mixer, beat until stiff peaks form. Add vanilla and beat until just combined. 

9. Spoon whipped cream over the custard filling (if you think it's too much, don't use all of it — I had some leftover). Store in the fridge until ready to serve. Just before serving, top with toasted coconut. 

- - - - - - - 

Leftovers will keep in the fridge for a few days, though it's at risk of getting a little watery as cream pies will. Still delicious. And anyway, if you're feeding enough hungry people, I'll bet you won't have any pie leftover anyway — it's just too tasty!