Coconut and Coffee Cream Pie

1 hours 0 mins Prep Time

30 mins Cook Time

Written By

Vicky Tran

The flavour combination of coconut and coffee may seem odd at first if you are part of the uninitiated, but it actually makes a lot of sense and has been very prevalent in Vietnamese desserts for quite some time. This classic coconut cream pie with its sweet and toasty aroma is offset and balanced by the nutty and robust bitterness of the coffee. Freshly brewed espresso works best, but 3 tablespoons of instant coffee mixed with 1/3 cup of water will also do as a substitution.

Ingredients

Crust

1/2 cup shredded sweetened coconut
4 ounces graham crackers, roughly crushed
2 tablespoons granulated sugar
Pinch of kosher salt
1/4 cup unsalted butter, melted and cooled
1 large egg yolk

Filling

1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 1/2 cups unsweetened coconut milk
1 cup 35% whipping cream
4 large egg yolks, room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut
2 ounces espresso, cooled

Topping

1 1/2 cups 35% whipping cream
2 tablespoons confectioners sugar
1/2 cup toasted coconut flakes

Directions

Coconut and Coffee Cream Pie

9 Steps

Step 1

Preheat the oven to 350°F. Spread the shredded sweetened coconut in an even layer on a baking tray and toast until golden brown, approximately 5-6 minutes, stirring halfway through.
Step 2

Place the crushed graham crackers, granulated sugar, kosher salt and toasted shredded coconut in a food processor and pulse until the crackers are coarsely ground. With the motor running, stream in the melted butter as well as egg yolk until incorporated and the mixture is even and resembles the texture of wet sand.
Step 3

Transfer the mixture to a 9-inch pie dish and using the base of a cup or measuring cup, press firmly and evenly up the sides. The base and sides should be ¼ of an inch in thickness. Bake in the preheated oven until golden brown, approximately 15-18 minutes and allow to cool entirely before filling.
Step 4

To make the filling: in a medium saucepan combine the granulated sugar, cornstarch, kosher salt, whisk in the coconut milk as well as 35% cream and mix until even. Cook over medium high, whisking the entire time until thick and bubbly, approximately 5-7 minutes.
Step 5

Whisk the egg yolks in a separate bowl, remove the coconut milk mixture from the heat and add about 3/4 cup of it to the egg yolks and whisk together to temper. Then transfer the tempered egg yolk mixture back into the coconut cream mix in the saucepan.
Step 6

Return the saucepan to the heat, but turn it down to medium now and continue to cook for another 2 minutes, whisking the entire time.
Step 7

Using a rubber spatula to push the mix out, immediately strain the custard through a sieve into a mixing bowl. Mix in the vanilla extract, shredded coconut and cooled espresso. Place into a larger bowl of ice water and whisk occasionally until cooled to room temperature.
Step 8

Scrape the cooled custard filling into the cooled graham cracker pie shell, and spread until even. Place plastic wrap right on the surface of the custard to prevent a skin from forming and chill in the fridge for 4 hours minimum (overnight is most ideal).
Step 9

Beat together the 35% cream with confectioners sugar until soft peaks form. Dollop and loosely spread over the chilled pie, top with the toasted coconut flakes before serving.