Coconut Pie is a staple at any of my family's gatherings. My Nana has always been the maker of said pie, and she is still the expert as far as I'm concerned. The recipe I'm sharing today, however, is not my Nana's. While she generally uses condensed milk from a can, I've chosen to make my own condensed milk out of coconut milk. My reasoning is thus: too much dairy hurts my stomach, and it's a coconut pie, so doesn't it just make sense to use coconut milk?
Now, I did use heavy whipping cream when I made my pie, but I will provide a dairy-free alternative for that ingredient if you have a sensitive stomach. With that said, let's begin.
- 1 cup flour
- 1/4 cup butter
- 1/4 cup coconut oil (or nix the butter and use 1/2 cup coconut oil if you're dairy-free)
- 1/4 cup sweetened coconut flakes
- 3 tbs ice water
Preheat the oven to 350° F.
In a food processor, combine the flour, butter and/or coconut oil, and the coconut flakes until the mixture resembles course bread crumbs.
Add the ice water and process again until a solid dough ball forms.
Turn the dough out onto a lightly floured surface and begin rolling into a circle.
Transfer the pie crust to an 8-inch pie pan, and trim the edges.
Bake the pie crust in the oven for 20-25 minutes or until golden brown.
When the pie crust is done baking, set it aside to cool as you work on the filling.
Coconut Pie Filling
- 3 cups coconut milk (unsweetened--I used the SO Delicious brand)
- 3/4 cup sugar
- 1/2 tbs butter or coconut oil
- 1 tsp vanilla
- 1/2 cup flour
- 1/2 cup sweetened or unsweetened coconut flakes
- 1/2 cup whipped cream or whipped coconut cream (The Minimalist Baker has a great recipe here: http://minimalistbaker.com/how-to-make-coconut-whipped-cream/.)
To get started, add your coconut milk and your desired sweetener to a saucepan. Let the sweetener dissolve in the coconut milk, and then let the mixture simmer for about 20 minutes (or until it's cooked down to about 2 1/2 cups).
Add the butter, vanilla, and coconut flakes. Then slowly sift in the flour while stirring continuously. You want the mixture to be thick like a pudding. If the mixture seems too runny, then add more flour half a tablespoon at a time. If it seems too thick, then add more coconut milk half a tablespoon at a time.
Make sure you don't have any flour chunks left in the mixture. I find the most effective way to get rid of any remaining chunks is to use a spatula to smear any chunks you see either to the bottom or to the sides of the saucepan.
Once your mixture is finished cooking, remove the saucepan from the heat and transfer the mixture to a glass bowl to cool. You might want to cover the top of the mixture with a layer of plastic wrap so a film doesn't form.
After the mixture has cooled to room temperature or colder, fold in the whipped cream or the coconut whipped cream.
Pour the mixture into your cooled pie crust, then place it in the freezer or fridge to chill. I would use the freezer if you are crunched for time, but be sure to monitor it closely so the whole pie doesn't freeze. The refrigerator is a safer option if you don't need to rush the chilling process.
When the pie is chilled, feel free to add a layer of whipped cream or coconut whipped cream on top. Then cut a slice and enjoy!