I’m a little sad that Pie Week is over already; I feel like I was just getting started! All good things must come to an end though, especially since our Thanksgiving guests are also going to want to enjoy dinner along with all of these pies. I actually made this last pie for my dad, since I was sure that his favorite cream pie is coconut. But, when I called my mom a couple days ago to talk Thanksgiving details and double-check about the pie, it turns out that he doesn’t care much for coconut at all…banana cream is his actual favorite! Luckily for me, this is the one pie I didn’t freeze, since I wasn’t sure how well it would defrost…so I’ll change it up for Thanksgiving and make a banana cream pie the day before instead. Crisis averted!
I hope you’ve enjoyed Pie Week as much as I have! Have a great weekend, and I’ll be back next week with a recipe for sweet potato casserole and a few of my favorite Thanksgiving recipes!
Recipe adapted from the Betty Crocker Bridal Edition Cookbook.
- 1 pie crust
- 4 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 3 cups milk
- 1 Tbsp butter, softened
- 2 tsp vanilla
- 1 1/4 cup flaked coconut, divided
- 1 cup heavy whipping cream
Roll out the pie crust to 1/8″ thick. Place in a pie dish and crimp the edges, if desired.
Preheat the oven to 425 degrees. Place a piece of parchment paper on the crust and then fill the crust with pie weights, dried beans, or dried rice. Blind bake the crust for 30 minutes or until lightly browned. Let cool completely before filling.
In the meantime, make the filling. In a large sauce pan over medium heat, whisk together the sugar, cornstarch, and salt.
Stir in the milk. Cook, stirring constantly, until the mixture thickens. Boil for one minute longer, continuing to stir. In a small bowl, lightly beat the egg yolks. Temper the yolks with some of the cornstarch mixture. Once tempered, pour the egg mixture into the sauce pan and whisk to combine with the cornstarch mixture. Boil one minute and then remove from the heat. Stir in the butter, vanilla, and 3/4 cup of the coconut.
Pour the filling into the pie crust and then press plastic wrap directly to the surface of the filling to prevent a film from forming on the top. Refrigerate at least two hours or until set.
In a medium bowl, beat the whipping cream until stiff peaks form. Then, preheat the oven to 350 degrees and sprinkle the remaining coconut on a parchment paper-lined cookie sheet. Bake 4 minutes. Stir with a fork and then bake 1-2 minutes longer or until lightly browned.
Once the filling has set, remove the plastic wrap from the pie. Top the pie with the whipped cream and the sprinkle on the toasted coconut. Cover and refrigerate until ready to serve.