Photo credit: Steve Lagato

Photo credit: Steve Lagato

The beauty of this pie is that it can be made ahead  and frozen–so whip it up before you go away, and pull from the freezer to defrost when you get home. You’ll love having put in the effort ahead, and to make things even easier you can use a store bought pie crust!

Recipe: Coconut Creme Pie
Author: 
Recipe type: Dessert
 
Makes one 9-inch pie.
Ingredients
  • 2 cups whole milk
  • 1 cup coconut milk (not low fat)
  • 1 cup granulated sugar
  • 1⁄4 cup all-purpose flour
  • 1⁄4 teaspoon kosher salt
  • 4 large egg yolks, beaten
  • 1 cup sweetened shredded coconut
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • Grated zest and juice of 1⁄2 lime
  • 1 baked 9-inch Deb’s Flaky
  • Pie Crust or your favorite store-bought crust
  • Whipped cream, for garnish
  • Deb's Flaky Pie Crust Ingredients:
  • 3 ⁄4 cup all-purpose flour
  • 1⁄4 cup cake flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon kosher salt
  • 6 tablespoons cold butter
  • 3 tablespoons ice-cold water
  • 1 teaspoon white wine vinegar
Instructions
  1. In a saucepan, mix together the milk, coconut milk, sugar, flour,
  2. and salt and bring to a boil over medium-high heat, stirring to mix well.
  3. Lower the heat to medium-low and simmer for 2 to 3 minutes, stirring constantly, until thick and bubbly.
  4. Remove the pan from the heat.
  5. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper it.
  6. Whisk constantly so that the egg does not cook in the hot milk.
  7. When smooth and blended, pour the yolk mixture into the pan with the remaining liquid and bring the custard to a boil over high heat.
  8. Reduce the heat to low and simmer, stirring constantly, for 1 to 2 minutes longer until blended. Stir in the coconut, butter, vanilla, and lime zest and juice.
  9. When nicely blended, pour the custard into the baked pie crust.
  10. Cover with plastic wrap and refrigerate for at least 2 hours and up to 6 hours or until set.
  11. Let the pie sit at room temperature for at least 15 minutes before serving, garnished with whipped cream.
  12. DEB'S FLAKY PIE CRUST:
  13. Put the all-purpose flour, cake flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
  14. With the mixer on low speed, add the butter, a tablespoon at a time, until the mixture resembles coarse meal. This will take 3 to 4 minutes.
  15. Add the water and vinegar and mix for about 30 seconds longer, or until the dough begins to form a ball.
  16. Remove the dough from the mixer, shape it into a disk and wrap it in plastic wrap.
  17. Refrigerate for at least 1 hour.
  18. Preheat the oven to 400°F.
  19. On a lightly floured board, roll the chilled dough into a circle with a diameter of 11 to 12 inches. Gently press the dough into a 9-inch pie pan with the sides overhanging the rim.
  20. Trim the edges so that the dough is even with the edges of the pan.
  21. Lightly spray a piece of foil with vegetable oil spray and lay in on the crust, sprayed side down. Put pie weights or dry beans on top of the foil. This keeps the crust from puffing up during
  22. baking.
  23. Bake for 8 to 9 minutes, or until the edges begin to turn golden brown.
  24. Remove from the oven and gently lift the foil from the pie pan. Use a fork to prick the bottom and sides of the crust in several places.
  25. Return it to the oven for 9 to 10 minutes longer or until light golden brown.
  26. Let the pie crust cool completely set on a wire rack.