Fresh Coconut Pie

Fresh Coconut Pie Recipe

When it comes to sweets I’ve always been more of a pie person. There’s just something magical about a pie. It can be sweet or savory, it comes in many variations like a quiche, a tart,  a gallette and so many more.  It can also be filled with just about anything you can dream of. You can even get creative with the crust by adding ground nuts, seeds or even chocolate.

My love for pies started in my grandmother’s kitchen. She made so many different pies, but my absolute favorite had to be a sweet coconut pie. Nothing to me says a Florida summer more than a cool coconut pie.

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Of course, I’ve reinvented her recipe more than a few times, and I think I’ve finally got it just perfect. This recipe uses lots of fresh coconut cream, coconut milk and tons of fresh grated coconut. It’s a coconut lover’s dream come true.

For this recipe, I start out with a homemade piecrust made with finely ground almonds. The addition of almonds makes this piecrust the perfect addition to this coconut pie.

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The next ingredient that makes this pie so special is the fresh coconut. I break open my own coconut and grate the flesh in my food processor. Then I toast that coconut to make the most incredible freshly toasted coconut to top my pie.

Next, I use coconut milk, more freshly shredded coconut and eggs to make an incredible filling that’s filled with flavor. 

For the topping, I decided to ditch regular old whipped cream and instead, use fresh coconut cream. This makes this  pie absolutely to die for.

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After the pie is all together, I just sprinkle it with that amazing toasted coconut and there you have it, the best coconut cream pie ever!

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And when I’m all done with my pie, you can imagine I’ve got some dishes to do. All the steps required for this recipe equals a whole lot of dishes. But that’s not a problem with my KitchenAid® 6-Cycle/7-Option Dishwasher.  It powers through all this mess, leaving my dishes clean and sparkling!

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Fresh Coconut Pie

Makes 1 pie

INGREDIENTS

For the crust

1 cup AP flour

1/4 cup finely ground blanched almonds or almond flour

1/2 cup cold butter

1/2 teaspoon salt

1 teaspoon sugar

2 – 4 teaspoons ice water

 

For the topping

The coconut cream from two cans of regular full fat coconut milk, chilled overnight (398 mL or 13.5 oz)

2 – 3 tablespoons confectioner’s sugar

1 teaspoon vanilla extract

 

For the filling

The leftover milk from two cans of coconut milk (398 mL or 13.5 oz)

1 additional can full fat coconut milk (398 mL or 13.5 oz)

1 cup freshly grated coconut, toasted*

2 eggs

2/3 cups sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 tablespoon butter

 

For the toasted coconut garnish

2 cups freshly grated coconut*

 

DIRECTIONS

For the crust

Heat oven to 400°. In a large bowl, combine flour, almonds, sugar, salt and butter. Using a pastry knife, cut butter into flour until the mixture is pebbly. Add water, as needed and mix until dough is like a dry clay. Form dough into a disk and wrap in plastic wrap. Refrigerate for a minimum of 20 minutes.

Flour work surface and top of pie dough. Roll out pie dough into a 12 inch circle, about 1/8 inch thick. Flour top of pie crust again and loosely roll it onto rolling pin. Unroll crust into a 9 inch pie plate. Crimp edges of pie crust with your fingers or a fork. Prick the bottom of the crust with a fork. Refrigerate 20 minutes.

Place a large circle of parchment paper in the center of the chilled crust, and fill with a pound of dried beans or pie weights.  Bake for 15 minutes. Remove from the oven and remove beans and parchment. Bake for an additional 10 minutes, or until pie crust is golden brown.

 

For the filling

Take chilled cans of coconut milk and turn upside down. Remove can lid and pour out coconut milk in a medium saucepan. In another bowl, spoon out the cream and reserve for latter. Refrigerate coconut cream until ready to use.

Add an additional can of coconut milk to the saucepan. Add fresh grated coconut and bring to a simmer. Simmer for 15 – 20 minutes, or until coconut has softened.

In a large bowl, add sugar, eggs and cornstarch. Mix well. Add coconut milk mixture a little at a time to this bowl, mixing well in between each addition as to temper the  eggs.  After all coconut milk has been added, pour mixture back into saucepan and bring to a boil over medium heat.

After mixture is bubbly and thick, remove from heat and add vanilla extract, coconut extract and butter. Mix well and pour into baked pie crust. Refrigerate for for 2  – 3 hours, or until set.

 

For the topping

Remove chilled coconut cream from refrigerator. Using a hand mixer, whip coconut cream on high speed until light and fluffy.

Add confectioner’s sugar and vanilla extract to coconut cream. Whip cream again until incorporated well.

Spoon or pipe cream onto chilled coconut pie.

 

For the toasted coconut garnish

Heat oven to 350°.

Spread the shredded coconut on an unlined baking sheet.

Bake for 12 – 18 minutes, stirring a few times while it’s cooking, so it toasts evenly.

Sprinkle toasted coconut onto pie. Refrigerate until ready to serve.

 

*how to make freshly grated coconut

You will need:

1 fresh coconut
meat clever
vegetable peeler
box grater

Hold the coconut so that you can see the three little indentations. Using the blunt side of your meat clever, firmly strike the coconut until it cracks. Keep breaking it apart in pieces, I like to have four quarters, and then use a flathead screwdriver to pry out the flesh.

Use a vegetable peeler or small knife to peel the dark brown off the coconut flesh. Then wash coconut of all debris.

Use a box grater or grater in your food processor to grate coconut.

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • Love Love Love this recipe! This filling is to die for 😉

  • Chris Koehler

    Hmmm…I am not an expert on gluten free diet but it seems gluten free too

  • TED

    What a waste of paper, how bout we just print the instructions, THEN maybe
    it would print large enough to read without a magnifying glass?!

    • Hi Ted – Thanks for the feedback. We’re working to fix this functionality, and soon only the recipe will print. Thanks again!
      Best,
      Rachel

  • ColoradoBoy17

    This recipe sounds fantastic. There are 3 typos in it and normally that would bother me, but somehow, with the talk of Grandma’s recipes and all, I found it kind of endearing. Like the woman posting this is more concerned with how the food tastes than with spending time editing recipes. *A note to KitchenAid, you probably want to edit the recipe closely if you are going to publish it in any sort of cookbook or anything. Just a thought.

    • Hi there, Thank you for sharing this. We have gone through and fixed the typos. Appreciate your help! Best, Rachel

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