Decadent Coconut White Chocolate Pie

Ingredients

- 1 pre-made flaky pie crust
- 1 can (13.5 ounces) coconut milk
- 1 cup whole milk
- 1 cup shredded sweetened coconut
- 1 vanilla bean, split and scraped
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened large coconut flakes
- 6 ounces white chocolate, chopped

Instructions

1. Preheat the Oven
Preheat your oven to 350°F (175°C).

2. Blind-Bake the Pie Crust
Place the pre-made flaky pie crust in a 9-inch pie pan. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Continue baking for another 5 minutes, until the crust is lightly golden. Set aside to cool.

3. Prepare the Coconut Filling
In a medium saucepan, combine the coconut milk, whole milk, shredded sweetened coconut, and vanilla bean (pod and seeds). Bring to a gentle simmer over medium heat. Remove from heat, cover, and let steep for 15 minutes.

4. Mix the Egg Mixture
In a mixing bowl, whisk together the eggs, granulated sugar, and flour until smooth. Slowly pour the infused milk mixture into the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan.

5. Cook the Custard
Cook the mixture over medium-low heat, stirring constantly, until it thickens to a custard consistency, about 5-7 minutes. Remove from heat and discard the vanilla bean pod.

6. Fill the Pie Crust
Pour the coconut custard into the pre-baked pie crust, spreading evenly with a spatula.

7. Prepare the Whipped Topping
In a chilled mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. Fold in the chopped white chocolate. Spread the whipped cream mixture over the cooled coconut custard.

8. Toast Coconut Flakes
Spread the unsweetened large coconut flakes on a baking sheet. Bake in the preheated oven for 5 minutes, or until lightly golden. Allow to cool, then sprinkle over the top of the pie.

9. Chill the Pie
Chill the pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the custard to set.

Total Time

PT3H
3 hours

Type of Dish

Dessert

Keywords

Coconut pie, White chocolate dessert, Tropical dessert, Gourmet pie, Homemade custard, Vanilla bean, Toasted coconut, Flaky crust dessert, Coconut milk dessert, Elegant pie recipe

Recipe Yield

Feeds 4 adults

Calories

2,800 calories (entire pie)

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