Coconut Cream Pie

Daryoush & I in Istanbul, Turkey

I've always associated baking with fun and happy moments in life with family and friends, but today I found myself on the opposite side. How do I write about baking and recipes when family stuff or episodes in life aren't good and fun.  It's challenging when my family and I are going through a rough time & even though I'm far far away from home, they're in my thoughts and in my heart every minute of the day.

So I decided as a way of dealing with my stress and not being able to be with them, I bake this delicious pie to wish my dear Daryoush (brother in-law) a speedy recovery. He is the inspiration for this recipe as he is the only person that loves sweets more than I do :) As I bake this, I'm sending him love and health.

For the pie shell: (*I used a ready to bake pie shell from the supermarket but if you have time, I have a very easy recipe for the shell as well):

  • 1 cup & 2 tablespoon flour
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup or one stick cold unsalted butter, cut into small pieces
  • 2 tsp sugar
  • A touch of salt
  • 1/3 cup ice water or more if needed

In the food processor, put all the ingredients together, besides water. Pulse until you get coarse crumbs. Add water slowly & keep pulsing until dough holds together when pressed between fingers. Cover the dough with plastic wrap and chill for 30-60 minutes. Roll dough on a floured surface into a 12-13" diameter. Place the dough gently into a 9" pie pan and trim the excess. Bake at 350 degree for 20 minutes and remove from the oven.

For the cream:

  • 2 cups milk
  • 2 cups sweetened shredded coconut
  • 2 tablespoons vanilla
  • 1/2 cup flour
  • 1/4 cup or half stick unsalted butter
  • 1/2 cup sugar
  • 2 large eggs

Combine the milk and coconut in a medium saucepan. Add vanilla and place the saucepan over medium-high heat and stir until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar, and flour until well combined. Add the mixture to the saucepan of milk & coconut. Whisk over medium heat until the cream thickens and begins to bubble. Keep whisking until the mixture is very thick.

Remove the saucepan from the heat and add butter and whisk until it melts.

Transfer the cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. When the cream is cold, fill the baked pie shell with it, smoothing the surface.

For the whipped cream:

  • 11/2 cup heavy cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla

In an electric mixer, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Use a spoon to spread the whipped cream over the pie.

For Garnish:

  • 2 ounces unsweetened chip or large-shredded coconut
  • Chunks of white chocolate 

Place a frying pan over medium heat and spread the coconut chips on the pan and toast them, watching carefully and stirring once or twice until lightly browned (5-7 minutes).

Use a vegetable peeler to scrape about 2 ounces of while chocolate into curls. Before serving sprinkle the pie with coconuts and chocolate & Enjoy!

It's great with a cup of Coffee or Tea!

Easy and Delicious!

Happy Baking :)