Dad's Beloved Coconut Cream Pie Recipe

Dad's Beloved Coconut Cream Pie

• Difficulty: Easy
• Servings: 6 to 8 portions
• Nutritional Info Per Serving (1/8 of pie): Calories 661, Total Fat 48 g, Saturated Fat 33 g, Carbohydrates 53 g, Dietary Fiber 5 g, Sugar 34 g, Protein 9 g, Cholesterol 151 mg, Sodium 430 mg
• Total Time: 3 hours 15 minutes (including cooling and chilling)
• Active Prep Time: 30 minutes

Crust Ingredients:

• 2 cups crunchy chocolate cookies (no filling)
• 5 tablespoons unrefined coconut oil
• 1/8 teaspoon kosher salt
• 1/3 cup unsweetened shredded coconut

Filling Ingredients:

• 2 3/4 cups whole milk
• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 teaspoons vanilla extract
• 3/4 teaspoon kosher salt
• 4 large egg yolks
• 1 1/4 cups unsweetened shredded coconut

Topping Ingredients:

• 1/2 cup unsweetened coconut flakes
• 1 1/2 cups heavy whipping cream
• Shaved chocolate or chocolate sprinkles for decorating

Instructions:

1. Prepare the crust: Preheat the oven to 325F. Line the base of a 9-inch springform pan with parchment paper and set aside. Combine chocolate cookies, coconut oil, and salt in a food processor. Pulse until the mixture is crumbly and starts sticking together. Add the shredded coconut and pulse a few times to mix evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan to build a crust about 1 to 1 1/2 inches tall. Bake for around 25 minutes until the crust is set. Let it cool completely.
2. Make the filling: In a medium saucepan, whisk together milk, sugar, cornstarch, vanilla, salt, and egg yolks. Cook over medium-high heat, stirring constantly, until the mixture thickens, about 3 to 5 minutes. Stir in the shredded coconut and pour the filling into the cooled crust. Refrigerate for roughly 2 hours until fully set. This step can be done up to two days ahead; cover and keep refrigerated.
3. Prepare the topping: Toast the coconut flakes in a dry skillet over medium heat, stirring often, until golden brown (approximately 5 minutes). Allow to cool. Using an electric mixer or stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Spread the whipped cream evenly over the pie, then sprinkle with the toasted coconut flakes. Decorate with shaved chocolate or sprinkles as desired. Chill until serving.
4. Serve: Gently run a small offset spatula around the edge of the pan and carefully remove the springform sides. Slice and enjoy your pie!