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Toasted Coconut Cream Pie
A crisp blind-baked crust filled with rich coconut milk custard, topped with billowy whipped cream and golden toasted coconut.
- Double coconut flavor
- Firm, sliceable custard
- Toasted coconut crunch
Coconut cream pie is a diner classic that feels right at home on a sunny South Beach afternoon. We build the custard with both canned coconut milk and whole milk, which gives deep coconut flavor without tasting heavy. Shredded coconut stirred into the hot filling adds chew, while toasted coconut on top brings a nutty crunch. Boiling the custard for one full minute is the secret to a filling that sets up firm and slices cleanly.
Instructions
Heat the oven to 400 degrees F. Fit the crust into a 9-inch pie plate, crimp the edge and chill for 20 minutes. Line the crust with parchment and fill it with pie weights or dried beans.
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