I don't know how, and I certainly have no idea why, but I have never tried coconut cream pie before. Maybe because I am more of a cobbler gal, but man do I feel like I have missed out the last 20 years of my life. I am obsessed with coconut, especially during the summer, and this recipe has now become on of my staples. It is perfect for summer because you keep it in the refrigerator, so you do not have to worry about it melting, or going bad. It also is nice and refreshing when it is cold like that.
We also got a little visit from our nephews while taking photos =)
One reason why I really liked this pie crust recipe was because it is doubled. So you can make this one, and then freeze the other half of the dough for up to two weeks! Two pies in two weeks? I would say that sounds like a pretty good time to me! Or you can make a with it, which is what I am going to do. I made everything but the whipped cream the night before, which was amazing because then all I had to do was bake the crust, make the whipped cream and assemble everything together. Barely any mess, and barely any time!
Sweetened with Honey is also adding a new part to our blog! We are going local ladies and gents! Anyone in the Phoenix area who is in need of cakes, cupcakes, pies, loafs, cheesecakes, or really any baked goods, I am going to be creating a menu that you can view on this site that has an overview of some prices. I would love to start catering some parties and events so please spread the word and contact me if you are in need of some delicious baked goods! Also make sure and like our Facebook page and follow our Twitter page!
*Please note that the coconut custard has to set for about 4 hours, so plan accordingly*
Coconut Cream Pie
makes one 9-inch pie
for the pie crust:
adapted from Sarabeth's Bakery
makes two 9-inch pie crusts
14 tablespoons (1 1/4 stick) unsalted butter, at cool room temperature, cut into tablespoons
1/3 cup whole milk
2 1/2 cups all purpose flour
1 tablespoon plus one teaspoon sugar
1/4 teaspoon salt
Beat the butter in the bowl of a stand mixer, fitted with the paddle attachment at high speed until the butter is smooth, about 1 1/2 minutes. With the mixer running, slowly add in the milk, occasionally stopping the mixer and scraping down the sides of the bowl with a spatula. It may not fully incorporate and that is fine.
Mix the flour, sugar, and salt together in a small bowl. With the mixer speed on low, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle, and the sides of the bowl become clean. Turn the dough onto a lightly floured surface. Knead a few times unit the dough is smooth and supple. Divide the dough in haloed. Shape each portion into a disk, and wrap in plastic wrap. If using immediately, refrigerate until chilled but not hard, 30 minutes to an hour.
The dough can be refrigerated for up to 1 day, but it will be hard so let it stand at room temperature for 30 minutes before rolling out. The dough can also be frozen, double wrap in plastic, for up to two weeks. Defrost in refrigerator over night.
Once defrosted, or placed at room temperature, preheat the oven to 400º F.
Turn dough onto a lightly floured surface. Sprinkle the top with a small amount of flour. Roll out dough to a 12 to 13 inch circle. Fit into a 9 inch pie pan, trimming the excess that hangs off. You can flute the edges if you would like.
Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake for 20 minutes. Remove from oven, discard foiled and beans, and return piecrust to the oven. Bake for another 12-14 minutes, or until the edges are golden brown. Remove from oven, let cool completely on wire rack.
for coconut custard:
2 cups milk
2 cups sweetened coconut flakes
2 teaspoons vanilla bean paste
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all purpose flour
1/4 cup (3/4 stick) unsalted butter, cold and cut into pieces
Whisk together eggs, sugar, and flour in a medium bowl until blended. Set aside.
Combine milk, coconut, and vanilla bean paste in a 3 1/2 quart saucepan. Cook over medium high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat. Gradually whisk about 1/3 cup of milk mixture into egg mixture. This tempers the eggs and helps them not to scramble. Do not skip this step. Pour back into the milk mixture. Cook over medium heat, whisking constantly, 6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter and whisk until melted. Transfer mixture to a medium bowl, and place entire bowl in the ice back. Stir occasionally until cool. Remove bowl from ice back and place plastic wrap directly on the surface of the custard, that way it does not form a film. Chill for at least 4 hours or overnight. (mixture will thicken)
for the coconut whipped cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
3 tablespoons cream of coconut
About 2 hours prior to making whipped cream, place bowl of stand mixer or bowl you are going to use in the freezer. This step can be skipped but really helps the whipped cream to get as thick as possible.
Add all ingredients into bowl. If you are using a hand mixer, use a large bowl. If you are using a stand mixer, fit it with the whisk attachment. Whisk on high for about 4 minutes or until cream is thick and forms a peak when you remove the whisk.
Once the pie crust is cool, carefully fill with the coconut custard, smoothing surface out. Add the coconut whipped cream. Chill until ready to serve.