Page 105 - United States of Pie

Coconut Cream Pie

Like so many sweet and creamy pies the South has taken
ownership of, this has been a standby for years, and with good
reason. The combination of sweetened shredded coconut and rich
cream gives this pie a chewiness that can’t be beat! Never one to
shy away from coconut, I updated this recipe by compounding the

flavor, using coconut milk in addition to regular milk. Since this is a
rich pie to begin with, I use “lite” coconut milk; it is still flavorful and
rich, yet doesn’t weigh down the pie.

1 Graham Cracker Crust or Vanilla Wafer Crust

For the filling
1½ cups “lite” coconut milk
1 cup whole milk

2 /3 cup sugar
3 tablespoons cornstarch
3 large egg yolks, beaten
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¾ cup sweetened shredded coconut, toasted (see Note)

For the topping
½ cup heavy cream
2 teaspoons confectioners’ sugar

Combine the coconut milk and whole milk in a medium-size
saucepan and bring the mixture to a simmer over medium heat.