Ribs, Candy and Cake!

The Best Coconut Cream Pie Ever!

by laine on August 7, 2011

One of the places I miss most since moving to Toronto from Winnipeg, is a great dessert spot called Baked Expectations. Along with serving up a pretty good burger and fries, they had 2 huge coolers full of desserts. One devoted entirely to cheesecakes and the other filled with cakes, pies, tortes and other treats. Although there are tons of incredible things to eat here, there isn’t anywhere quite like that. Maybe there is, but I don’t know it. I’m going to have to start making more elaborate tortes and stuff if I’m ever going to scratch that itch (or more trips to Winnipeg).

I’m not a very experienced baker. I’m learning, but I’ve only tried a few things. One of the recipes I have honed to perfection (in my opinion) is this delicious Coconut Cream Pie. I have made this pie over and over (because it is that good) making little adjustments along the way. It’s rich! It’s all heavy cream and egg yolks and it has toasty coconutty flavor in every layer. It takes a bit of time. It turns out best if you stir it on low heat for 25-30 minutes, but if you can make a better pie, I want that recipe. At the end of the recipe I’ll share a few other ways I’ve made it that cut back on time or cuts out the gluten (from the filling only), but the recipe below is the one I prefer.

Happy Birthday, Mom! I’ll make you a pie when I see you this week!

Toasted Coconut

  • 1 ¼ cups flaked coconut (this will be divided up between the crust, filling and topping)

Preheat oven to 375º.

Spread the coconut onto an ungreased cookie sheet and place onto the center rack in the oven. Toast for approximately 4-5 min. checking and stirring often. It can burn quickly. Remove as soon as an even light brown is achieved.

Toasted Coconut and Graham Cracker Pie Crust

  • 1 ½ cups graham cracker crumbs
  • 1/4 cup toasted coconut
  • 6 tbls. melted butter
  • ½ cup white sugar

Preheat oven to 375º.

In a large bowl add graham crumbs, ¼ cup of the toasted coconut, sugar and the melted butter. Mix well until mixture is evenly wet and crumbly.

Press into a 8” or 9” pie plate and bake for 7 minutes. Let it cool completely before adding the filling.

Coconut Cream Pie Filling

  • 2 cups heavy cream
  • 1 cup coconut milk
  • ½ cup white sugar
  • 4 egg yolks (3 if they’re large eggs)
  • ¼ tsp of salt
  • ½ cup of flour
  • ¾ cup toasted coconut
  • ½ tsp vanilla extract
  • ½ tsp coconut extract

In a large sauce pan over med/low heat (between 2 or 3 on my gas range) stir together cream, coconut milk, sugar, egg yolks and salt. Slowly whisk in flour. Stir constantly.

After about 15 minutes it will start to thicken up. Whisk away any lumps that form. After 25 minutes it should be thick and gloopy, leaving soft peaks when you lift out the whisk. The consistency will double in thickness once chilled, so keep this in mind.

Remove from heat and stir in ¾ cups of the toasted coconut, vanilla and coconut extract. Pour into pie shell and chill for at least 2 hours.

Coconut Cream Pie Topping

  • 3/4 cup whipping cream
  • 1 tsp vanilla
  • ½ tsp coconut extract
  • ¼ cup toasted coconut

Add all ingredients except the toasted coconut into a medium bowl.

Using an electric mixer whip the cream until firm peaks form when you lift out the beaters.

Spread onto the pie and sprinkle with the coconut.

**Alternately, you can substitute 1/3 cup of corn starch for the flour. It may thicken up a little quicker than the flour mixture and the consistency is a little lighter, more jello-y for lack of a better description. You can use 2 eggs instead of the 3-4 yolks, but why would you? Yolks are best for a nice custardy filling. Lastly, you can make this in the microwave, but beware it thickens up in less than half the time. You run the risk of it becoming too firm once it’s chilled and it gets a little lumpy while it cooks. You need to check it every minute or 2 and whisk out all the lumps. Quick yes, but I like the stove top version better.

 

 

{ 9 comments… read them below or add one }

marnie August 8, 2011 at 12:21 am

my mouth is watering. make this next time i come over.

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Vipsania August 30, 2011 at 9:48 am

Looks delicious! I can’t wait to make the recipe!!

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Deanna September 16, 2011 at 5:10 pm

Just made this for my parents ~ so good! They said it was the best they ever tasted : )

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Eric Snyder April 12, 2012 at 4:37 pm

Gotta tell you a coconut cream pie story. I’m Eric Snyder of Ottawa, ON. My brother, Bob, was celebrating his 67 birthday on April 9th, 2012 in Winnipeg, MB. This was going to be Bob’s last birthday, as he was diagnosed with glioblastoma (brain cancer) in Aug/2011. One of our most favorite special occasion deserts is a really really good coconut pie. A coconut cream pie seemed like the perfect thing for Bob’s birthday. So, we ordered one from Winnipeg’s “BAKED EXPECTATIONS”. $28 for a pie! Wow. Sounded outrageous, but not a lot at all to create a special occasion. Bob’s son, Steve, picked up the pie at Baked Expectations. And in the evening we had a little video chat with Bob, the family, and the pie on facetime. The pie brought a smile to Bob’s face. A day and a half later early in the morning of April 11th, Bob died at home, as he wished. But, the story doesn’t end here. On the day of his death, Leslie and her two sons, Jon and Steve, had many visitors. The leftover Baked Expectations coconut cream pie was a big hit with visitors at the Snyder residence that day. Who would have ever thought that a coconut cream pie could create lifelong memories.

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laine May 23, 2012 at 10:13 am

Thanks, Eric. Pie is good for the soul!

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Shirley June 10, 2012 at 9:21 am

- I’ve missed your blog while I was away so glad I’m back in time for this aneconunment! This is so wonderful and exciting. And to be honest though I’ve already completed an art major at Houghton, I wish I could go back and do it all over again to take full advantage of the classes and amazing profs. This opportunity is gold for you! I believe going back and doing it now that you’re older will help you see things with completely different eyes you are going to excel! congrats!!!July 30, 2011 3:08 pm

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leigh July 28, 2012 at 3:10 pm

okay Laine, I’m making this now, I can not wait to try it. Cheers.

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leigh July 31, 2012 at 4:08 pm

sweetened or unsweetned coconut milk? I just used unsweetened, not sure it tastes that great……

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laine August 2, 2012 at 4:40 pm

I use unsweetened because you’re adding sugar. The coconut milk is replacing an equal amount of cream. Unsweetened coconut milk doesn’t necessarily taste delicious on it’s own, but it enhances the overall cocnut flavour in the pie.

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