I usually like to have some related childhood anecdote or some interesting (to me, at least) story to tell with each recipe I post, but today, I got nothin’. Which is sad really, because this coconut cream pie is probably in my top five favorite recipes ever posted to Wholefully. I should really being doing it justice with some deep and poetic story, but I’m totally blocked.
I have no fond childhood memories about coconut cream pie. No funny stories from college. Nothing. The only thing even close I have is that my Mama always requested coconut cream cake for her birthday. But that’s a whole other type of deliciousness.
Part of it could be because last night, instead of staying home and doing homework and coming up with some narrative about this pie, I skipped out on all of my duties to go to a basketball game. It was totally worth it. Even if I have to live the rest of my days knowing that this superstar recipe is paired with a lackluster write-up.
In case you were wondering, my team totally slaughtered the other guys. And we were underdogs. Love it when that happens!
Alright, let me say what I actually can about this pie. It’s another one of my attempts to have healthy (or at least, less unhealthy) desserts in the house. This one was a huge success! Although I need to note that it’s probably not all that healthy that Babyface and I finished the whole pie within 36 hours. It was so good that I found myself waking up in the morning and immediately thinking about it. That’s a good pie.
I made the custard using skim milk, light coconut milk and low amounts of sugar, which allows for a smooth and creamy filling without the calorie-bomb of cream. The light sugar amount allows the coconut flavor to really shine through. Sometimes I feel like pies just taste like straight up sugar, but this one really lets the flavor shine through.
The second part of the “triple” is the coconut whipped cream. Instead of heavy whipping cream, I whipped up coconut milk sweetened with just a touch of confectioner’s sugar. This pie topper gives another layer of coconut-y flavor and lighter nutrition facts. That switch alone saves about 50 calories and 4 grams of fat per serving. Plus, I think it tastes even better than whipped cream. And then to top everything off, I sprinkled on some crunchy, toasty flaked coconut. The rest of the pie is so smooth and creamy that the crunchy stuff is a really interesting change in texture.
The end stats are pretty exciting.
This pie is so good that I hope you forgive me for my terrible post. I will hopefully be back tomorrow with a lot more to say.
Prep Time: 6 hours
Cook Time: 15 minutes
Adapted From: Cooking Light
For the Custard
- 2 eggs
- 1/4 cup flour
- 1/2 cup sugar
- Pinch of salt
- 1/2 cup skim milk
- 1-13.5 ounce can of light coconut milk
- 1/4 teaspoon vanilla extract
For the Coconut Whipped Cream
- 1-13.5 ounce can of regular coconut milk, refrigerated
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioner’s sugar
For the Pie
- 1 prebaked pie crust
- 3 tablespoons toasted coconut
- Prepare the custard by whisking together the eggs, flour, sugar and salt in a large mixing bowl. Set aside.
- In a medium saucepan over low heat, combine the skim milk and light coconut milk. Heat until small bubbles begin to form along side of pan (do not boil). Remove from heat. Stream milk slowly into egg mixture while whisking rapidly. When all the milk is added, return mixture to the saucepan over low heat. Simmer until thick and bubbly, about 10 minutes.
- Remove from heat, transfer to a heatproof bowl and stash in fridge or freezer until custard is room temperature. Stir in vanilla extract.
- To prepare the whipped cream, spoon out the top cream portion of the refrigerated coconut cream into the bowl of a mixer. Using the whisk attachment, beat on high until stiff peaks form, about 2-3 minutes. Stir in vanilla and confectioner’s sugar.
- To assemble pie, pour cooled custard into crust. Top with whipped cream and toasted coconut. Cover tightly with plastic wrap and refrigerate for 4-6 hours or until custard is cold.
P.S. The share/print functions on my recipe service are acting up. If you’d like to print or share this recipe, go here.
Do you ever have writer’s block?