The Ultimate Homemade Toasted Coconut Cream Pie: A Flaky, Creamy Delight

Coconut lovers, prepare yourselves for an unforgettable culinary experience! This Toasted Coconut Cream Pie isn’t just a dessert; it’s a celebration of all things coconut, offering a symphony of textures and flavors that will transport you straight to a tropical paradise. Imagine a perfectly flaky, buttery crust embracing a generously loaded, smooth, and intensely creamy coconut filling, all crowned with a fluffy layer of sweetened whipped cream and an extra sprinkle of golden toasted coconut. This pie is, without a doubt, a masterpiece for anyone who adores the sweet, nutty essence of coconut.

Why This Toasted Coconut Cream Pie Will Become Your New Favorite

My husband and I share an unwavering passion for coconut, which means this delightful ingredient often finds its way into many of our homemade treats. There’s just something about its unique flavor and satisfying texture that makes it irresistible. And with every coconut-infused creation, my affection for it deepens. This Toasted Coconut Cream Pie is no exception; in fact, it has solidified its place at the top of our dessert rotation. It’s more than just a pie; it’s an experience that truly elevates the classic coconut cream pie to new heights, primarily thanks to the magic of toasting the coconut.

The Foundation: A Flaky, Buttery Pie Crust

While the creamy filling is undoubtedly the star of this show, a truly exceptional pie starts with a stellar crust. I’ve included my current favorite pie crust recipe below, which delivers that perfect flaky, buttery texture that provides a beautiful contrast to the smooth filling. However, I understand that sometimes convenience is key, so don’t hesitate to use your own trusted recipe or even a high-quality store-bought pie shell if you’re looking to simplify your baking process. The goal is to have a sturdy yet delicate vessel to hold all that coconut goodness.

For those opting for the homemade crust, remember that cold butter and minimal handling are your best friends. These simple techniques help create those coveted pockets of steam in the oven, resulting in a light and airy texture. Blind baking the crust is crucial to prevent a soggy bottom, ensuring every bite is as satisfying as the last.

The Heart of the Pie: Rich, Toasted Coconut Cream Filling

Now, let’s talk about the filling. Oh, the filling! It’s what makes this pie truly special, and it’s well worth the effort to prepare it from scratch. This isn’t just any coconut cream filling; it’s a revelation. It’s incredibly smooth, luxuriously creamy, and packed – and I mean packed – with the deep, nutty flavor of perfectly toasted coconut. Toasting the coconut beforehand is a game-changer. It intensifies the natural sweetness and brings out a more complex, almost caramelized note that sets this pie apart from its untasted counterparts. The aroma alone as it cooks is enough to make your mouth water.

When I first made this filling, I confess, I was tempted to just grab a spoon and devour it straight from the saucepan! But the patience required for it to chill and set is amply rewarded. The transformation into a firm yet silken pudding is pure magic, making it the perfect base for our indulgent topping.

The Cloud on Top: Sweetened Whipped Cream and More Toasted Coconut

Once the luscious coconut cream filling has thoroughly chilled and set, it’s time for the crowning glory: a generous piling of sweetened homemade whipped cream. Light, airy, and delicately sweet, this whipped cream provides the perfect counterpoint to the rich filling. And because we can never have enough coconut, a final sprinkle of additional toasted coconut on top adds an extra layer of texture and an irresistible visual appeal. It’s that final touch that makes each slice look as incredible as it tastes. After patiently waiting for it to chill and adorn, I was so glad I resisted the urge to eat the filling warm!

A Timeless Classic, Reimagined with a Toasty Twist

Coconut cream pie holds a special place in the canon of classic, homey desserts. It evokes feelings of comfort, tradition, and pure indulgence. I can honestly say I’ve never turned down a slice of it. The simple act of toasting the coconut for this recipe transforms it from a beloved classic into something truly extraordinary. It adds depth, complexity, and an addictive warmth that makes it incredibly hard to stop at just one slice. Trust me on this – I speak from personal experience! Don’t even ask me how much of this pie I consumed myself; let’s just say it disappeared rather quickly.

Tips for Pie Perfection

Cold Ingredients for Crust: Ensure your butter and buttermilk are very cold. This helps create a flaky crust.
Don’t Overwork the Dough: Handle the pie crust dough as little as possible to prevent it from becoming tough.
Blind Baking is Key: Always blind bake your crust, especially for a custard filling, to prevent sogginess. Pie weights or dried beans are essential here.
Toast Coconut Carefully: Coconut can go from perfectly golden to burnt very quickly. Watch it closely and stir frequently during toasting.
Temper Egg Yolks: When adding hot milk to egg yolks, do it slowly while whisking constantly. This prevents the eggs from scrambling.
Stir Filling Constantly: When cooking the filling, stir continuously to prevent it from sticking to the bottom of the saucepan and ensuring a smooth, lump-free consistency.
Chill Thoroughly: Patience is a virtue when making cream pies. The filling needs ample time in the refrigerator (at least an hour, preferably longer) to set properly.
Fresh Whipped Cream: While canned whipped cream can be used in a pinch, fresh homemade whipped cream makes a significant difference in taste and texture.

Serving and Storage Suggestions

This Toasted Coconut Cream Pie is best served chilled. For the cleanest slices, ensure it has had sufficient time to firm up in the refrigerator. A sharp, warm knife can also help. Store any leftovers in an airtight container in the fridge for several days. While the crust might soften slightly over time, the flavors of the filling will continue to meld and deepen, making it a delightful treat even on day two or three (if it lasts that long!).

Explore More Coconut Creations

If you find yourself, like me, utterly smitten with the flavor of coconut, you might also enjoy exploring these other fantastic coconut-infused recipes:

White Chocolate and Toasted Coconut Cookies by Completely Delicious
Pineapple-Coconut Macaroons by David Lebovitz
Coconut Mango Oat Muffins by The Kitchn
Southern Coconut Cake by Completely Delicious
Apricot Coconut Energy Bars by Shutterbean

Toasted Coconut Cream Pie

Servings: 10 servings

Prep Time: 20 mins
Cook Time: 30 mins
Chill Time: 1 hr
Total Time: 1 hr 50 mins

Creamy coconut pudding pie in a flaky buttery crust, topped with whipped cream and more toasted coconut.

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Ingredients

For the crust:

½ cup unsalted butter, cold and cut into one-inch pieces (56 grams)
1 ¼ cups all-purpose flour (155 grams)
½ tablespoon granulated sugar (5 grams)
¼ teaspoon salt
¼ cup + 1 tablespoon buttermilk, cold

For the filling:

1 ¾ cup unsweetened shredded coconut (130 grams)
2 ¼ cup whole milk (530 ml)
¾ cup granulated sugar (150 grams)
3 large egg yolks
¼ cup cornstarch (40 grams)
1 teaspoon vanilla extract
1 tablespoon unsalted butter (14 grams)

For the topping:

2 cups heavy whipping cream (475 ml)
2 tablespoons granulated sugar (25 grams)
1 teaspoon vanilla extract
Additional toasted coconut, for sprinkling

Instructions

To make the crust: In a large bowl, stir together the flour, sugar, and salt. Add the cold butter pieces and toss to coat. Use a fork or pastry blender to cut the butter into the dry ingredients until the butter resembles small peas.
Create a well in the center of the flour mixture. Pour the cold buttermilk into the well and use your fingers or a wooden spoon to combine until just moistened. Add a little more buttermilk, one tablespoon at a time, if necessary, but keep the mixture slightly on the dry side to ensure flakiness.
Dump the dough onto a lightly floured surface and gently form it into a disk. Wrap the disk tightly in plastic wrap and chill in the refrigerator for at least one hour (or up to 2 days).
On a lightly floured surface, roll the chilled pie crust dough into a 13-inch circle. Carefully transfer it to a 9-inch pie dish. Trim any excess dough and fold down the edges, crimping as desired. Chill the pie shell in the fridge for another hour.
Preheat your oven to 400°F (200°C). Grease one side of a sheet of foil and press it greased-side down into the chilled pie dish, ensuring all the crust is covered. Fill the foiled pie dish with pie weights or dried beans to prevent the crust from puffing up.
Bake the crust for 20 minutes. Carefully remove the foil and pie weights, then continue baking for an additional 10 minutes, or until the crust is beautifully golden brown. Let the baked pie shell cool completely on a wire rack.
To make the filling: Reduce the oven temperature to 350°F (175°C). Spread the unsweetened shredded coconut evenly on a sheet pan. Toast in the oven, stirring frequently, in 2-minute intervals until it’s lightly golden and fragrant. Watch it carefully, as coconut can burn very quickly. Remove from oven and let cool completely.
In a medium saucepan, combine 2 cups of the whole milk with the granulated sugar. Heat over medium-high heat, stirring occasionally, until the mixture is steaming and the sugar is completely dissolved (do not boil).
Meanwhile, in a large heatproof bowl, whisk the 3 large egg yolks until smooth. Gradually and slowly, stream about half of the hot milk mixture into the egg yolks while whisking constantly. This process, called tempering, prevents the eggs from scrambling.
In a separate small bowl, combine the remaining ¼ cup milk and the cornstarch. Whisk until no lumps remain, then add this cornstarch slurry to the tempered egg mixture, whisking well to combine.
Pour the entire egg-milk mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens to a pudding-like consistency. It should coat the back of a spoon.
Remove the saucepan from the heat. Stir in the vanilla extract, the tablespoon of unsalted butter, and all the cooled toasted coconut. Mix until everything is well combined and the butter has melted.
Spoon the warm coconut cream filling into the cooled, baked pie shell. Smooth the top with a spatula. Cover the surface of the pie directly with plastic wrap (to prevent a skin from forming) and chill in the refrigerator for at least one hour, or until completely set.
To make the topping: In a cold bowl with cold beaters, beat the heavy whipping cream until it starts to thicken. Add the granulated sugar and vanilla extract, then continue beating until the cream holds soft to medium peaks. Be careful not to overbeat.
Remove the plastic wrap from the chilled pie. Spread the whipped cream evenly over the set coconut filling. Sprinkle with additional toasted coconut for garnish.
Chill the pie until you are ready to serve for the best experience.
The pie will keep well in the refrigerator for several days, covered loosely.

Nutrition Information

Calories: 559 kcal
Carbohydrates: 41g
Protein: 7g
Fat: 42g
Saturated Fat: 29g
Cholesterol: 157mg
Sodium: 117mg
Potassium: 227mg
Fiber: 3g
Sugar: 22g
Vitamin A: 1195 IU
Vitamin C: 1mg
Calcium: 116mg
Iron: 1mg

*Nutritional information is an estimate and may vary based on ingredients and preparation methods.

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

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