Happy Monday! In honor of tomorrow being Pi Day (3.14) I decided to make a Coconut Cream Pie. Pi Day was something I first learned about in a school math class. I knew about Pi and March 14th being the first three numbers of it, but I never knew someone created a day out of it complete with all things PIE. I’m not too big into the daily food holidays, but this is a food holiday I can get behind.

Coconut reminds me of warmer weather and summer time cocktails, which is something I’ve missed during the rainy months. Alas, Spring is right around the corner, at least I hope it is. So, I opted to create something with coconut in anticipation for Spring. This pie is light, creamy, and packed with coconut flavor. I’ve streamlined the recipe as much as possible, so anyone can recreate this. It requires tempering of eggs, but don’t be afraid, I will walk you through each step. I’ve made this pie with a graham cracker coconut crust, which is divine. Feel free to use a more traditional pie crust if you wish, it will all taste great.

Ingredients:

Crust

• 8 graham crackers
• 2 tablespoons sugar
• 5 tablespoons butter
• 1/2 cup sweetened shredded coconut

Filling

• 1/4 cup flour
• 1/2 cup sugar
• 1 cup whole milk
• 1 3/4 cups coconut milk- unsweetened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter
• 2 cups shredded sweetened coconut

Whipped Cream & Topping

• 2 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 tablespoon vanilla extract
• 1/2 cup wide chip coconut (or regular shredded coconut)- toasted
• white chocolate shavings

Instructions:

Crust & Topping

1. Preheat oven to 325 degrees F.
2. Melt the 5 tablespoons butter, set aside.
3. In a food processor, process the graham crackers, sugar, and coconut flakes.
4. Slowly pour in the melted butter, process until smooth, and the crumbs are moistened.
5. Press into an even layer in the bottom of your pie dish.
6. Bake at 325 degrees for 10-13 minutes, or until golden brown and fragrant.
7. Set aside and let cool, for at least 30 minutes.
8. While the oven is still on spread the 1/2 cup of wide chip coconut for the topping evenly on a baking sheet. Toast in the oven, stirring every minute, until golden brown. Set aside.

Filling

1. Crack the two eggs into a large bowl, whisk until combined and set aside. Have a ladle on standby.
2. In a large saucepan, add the flour, sugar, whole milk, and coconut milk. Over medium low heat, whisk constantly, making sure to not scorch the bottom.
3. Bring to a boil, the liquid will begin to thicken.
4. Once boiling remove from heat.
5. Grab the ladle, and the bowl of eggs, place on a towel (this keeps the bowl from moving) next to the sauce pot. Using one hand to whisk and one to ladle, fill the ladle with the milk mixture and slowly stream into the eggs, while whisking the eggs CONSTANTLY (This is very important, because if you stop whisking the eggs will begin to scramble). Fill the ladle and repeat the process, slowly streaming the milk mixture into the eggs while whisking the eggs constantly. Repeat until the milk mixture is fully incorporated into the eggs.
6. Immediately pour the egg and milk mixture back into the sauce pot and return to medium low heat.
7. Bring back to a boil, while stirring constantly. Once boiling, remove from heat and strain into a large bowl.
8. Add in the vanilla extract, the butter, and the shredded coconut. Stir until everything is incorporated and smooth.
9. Put that bowl into an ice bath and stir frequently to allow to cool, and to prevent a skin from forming.

Whipped Cream

1. In a stand mixer, fitted with a whisk attachment add the heavy cream, the powdered sugar, and the vanilla extract.
2. Whisk on medium speed until everything begins to incorporate. Scrape down the bowl.
3. Turn on medium high speed, whisking until stiff peaks form. Put in refrigerator until ready to use.

Assembly

1. Once the coconut filling is completely cool, pour it into the crust. Smooth out the top.
2. Top with the whipped cream, smooth into an even layer. It’s alright if it doesn’t cover the edges.
3. Top with the toasted coconut and white chocolate shavings.
4. Place in the refrigerator for at least 6 hours to completely set.
5. Slice and enjoy.