Lorie's Signature Coconut Cream Pie

Recipe provided by Lorie Roach

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Recipe Details

Difficulty: Intermediate
Servings: 1 pie; 8 to 10 portions
Duration: 10 hr 15 min
Preparation: 1 hr
Resting Time: 8 hr
Baking: 1 hr 15 min

Nutritional Information Per Serving

Ingredients

Pastry Shell

1 1/4 cups all-purpose flour
Salt
1/4 cup shortening
1/4 cup chilled butter, cut into pieces
1 teaspoon white vinegar
2 to 3 tablespoons ice-cold water

Custard

1 1/2 cups whole milk, divided
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
1 (13 1/2-ounce) can pure coconut milk
1/2 cup sugar
1/4 cup cornstarch
3 egg yolks
1 large whole egg
2 tablespoons butter, softened
1 teaspoon coconut extract
1 (15-ounce) can cream of coconut
2 1/2 cups shredded, flaked coconut

Garnish

1 1/2 cups heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions

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Prepare the pastry shell: Combine flour and 1/4 teaspoon salt in a large mixing bowl. Work in the shortening and butter until the texture resembles breadcrumbs. Mix in the vinegar and 2 tablespoons water until the dough comes together, incorporating extra water as needed. Shape into a ball, cover with plastic film, and refrigerate for 4 hours or overnight.
Heat oven to 425F. Flatten dough into an 11-inch round to line a 9 1/2-inch glass pie dish. Fit crust into pie dish and trim and flute the perimeter. Place the dish on a baking sheet. Make small holes across the bottom and edges using a fork. Cover the inside with foil or parchment, allowing edges to hang over several inches. Fill with 2 cups of dried legumes to hold it in place and prevent the sides from falling inward during baking. Bake approximately 15 minutes until the base is no longer uncooked. Gently remove the foil and legumes using the foil's overhang. Continue baking for another 10 to 15 minutes until light golden. Remove from oven and cool completely.
Prepare the custard: Pour 1/2 cup cold milk into a medium-size bowl with a pour spout and sprinkle gelatin powder on top. Let sit for about 5 minutes to dissolve.
Warm the remaining milk and coconut milk in a large heavy pot over medium heat until nearly steaming.
Once the gelatin is dissolved, combine the sugar, cornstarch, egg yolks, and whole egg and blend thoroughly. Gradually add about 1/4 cup of the warmed milk mixture to the gelatin mixture; repeat this process once or twice using roughly 3/4 cup of the warmed milk mixture. Transfer the warmed gelatin mixture into the pot with the warmed milk and heat to boiling, stirring regularly. Continue cooking for about 3 more minutes until the mixture is quite thick.
Press the custard through a fine mesh strainer into a large clean bowl; stir in the butter, coconut extract, and cream of coconut until uniform. Fold in 2 cups shredded coconut.
Transfer into the chilled pie crust and refrigerate for at least 8 hours.
Prepare the garnish: Whip the heavy cream in a large bowl at high speed until foamy. Add the powdered sugar and vanilla, and continue beating until stiff peaks form. Spread across the pie. Top with the remaining 1/2 cup coconut. Refrigerate until serving.
Pro Tips: Chilling the crust for 4 hours is essential for achieving flakiness. Straining the custard ensures a velvety consistency. Refrigerating the pie for a full 8 hours guarantees perfect portioning.

Why You'll Love This Pie

This is the ultimate coconut cream piea celebration of everything a coconut dessert should deliver. Expect a light brown, tender, flaky crust that shatters delightfully with each bite. The filling is refreshing and velvety with genuine coconut flavor, not just a standard pastry filling with coconut pieces scattered through. Topped with freshly whipped, sweetened cream, this pie offers the perfect balance of textures and flavors that will have everyone asking for seconds.