If there’s one thing you need to add to your Thanksgiving menu, it’s this White Chocolate Coconut Cream Pie. I usually refrain from using this phrase for blog posts, but OMG is this pie to die for. As a coconut cream pie expert, I can honestly say that this one ranks in the top two coconut cream pies I’ve ever had in my life – and I’ve had my fair share of coconut cream pies over the years.
My love of coconut cream knows no bounds, and it all started as a wee little child. We had this restaurant in town growing up called Tippins, it was one of those places that families and senior citizens flocked to after church on Sundays. It was also the place that many young kids from my middle school and high school worked at on the weekend and after school – my husband being one of them. It ALSO happened to be the place that had the BEST pies in the city. Their crust was so flakey and buttery, and each pie on the menu whether it was fruit-based or cream-based was just perfect, but the best pie of them all? Coconut cream. With its silky custard, perfectly whipped cream and pink tinted coconut on top, this pie was single handedly what got me through hours of Sunday school and church (at the time I was NOT into being dragged out of bed before 9am).
Tippins has since gone out of business, but their pies still live on in grocery stores throughout the Midwest. So while I’ll never be able to fully replicate that childhood favorite of mine, this guy is about as close as it gets. Unlike Tippin’s pie, this starts off with a graham cracker crust which I happen to think goes perfectly with the sweet custard filling, plus it’s a heck of a lot easier than knocking out a pastry crust from scratch.
Instead of using all heavy cream in the custard base, I used an even mixture of whole milk and cream and a whole can of coconut milk. White chocolate melted into the milk mixture gives the filling just a touch more lavishness, but is just barely detectable in the finished product. While the custard does come together quickly, it does require some preparation as it needs to set up overnight in the fridge. BUT this will ensure you won’t be scrambling on Thanksgiving Day trying to not only perfectly cook and brown a turkey, bake stuffing, mash potatoes, whip up gravy AND bake an entire pie. All you have to do after the pie is chilled is pipe your homemade whipped cream onto the custard and sprinkle the pie with toasted coconut.
Trust me guys, you won’t want to miss this one!
Is Coconut Nutritious?
Coconut flesh is highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and many minerals.
Coconut is very high in potassium which helps regulate blood pressure prevents stroke.
Is White Chocolate Really Chocolate?
White chocolate is made with a blend of sugar, cocoa butter, milk products, and vanilla.
White chocolate doesn’t contain any cocoa solids, so technically, white chocolate is not chocolate.
Does Coconut Cream Pie Need to Be Refrigerated?
Coconut cream pie, or any cream pie should be kept in the refrigerator.
Coconut cream pie will keep 3-4 days in the frig.
White Chocolate Coconut Cream Pie
- 12 graham crackers
- 5 tablespoons melted butter
- ¾ cup heavy cream
- ¾ cup whole milk + 1/3 cup divided
- 1 14 ounce can coconut milk
- ¾ cup sugar
- ½ cup white chocolate chips
- 3 egg yolks
- 1/3 cup cornstarch
- 1 teaspoon vanilla
- 1 ¼ shredded sweetened coconut, divided
- 1 cup heavy cream
- ¼ powdered sugar
- ½ teaspoon vanilla
- Preheat oven to 350 degrees.
- Grease a pie pan.
- In a food processor, pulse graham crackers until crushed.
- Slowly drizzle in butter while processor is on.
- Dump mixture into pie and press into bottom and sides.
- Bake for 10 minutes or until golden brown.
- Cool completely.
- In a medium sauce pan, whisk heavy cream, ¾ cup whole milk, coconut milk and sugar.
- Bring to simmer, and whisk until sugar is melted.
- Add in chocolate chips. Stir until chocolate chips are completely melted.
- In another small bowl whisk egg yolks.
- Slowly add about ¼ cup of the hot milk mixture to eggs, bringing them up to temperature. Do this until about 1 cup of the milk is added.
- Whisk the eggs back into the hot milk mixture.
- In another small bowl whisk remaining cold milk and cornstarch.
- Slowly whisk back into the custard.
- Add vanilla.
- Simmer until thickened, about 4-5 minutes.
- Add in coconut.
- Cool for 10 minutes and pour in prepared crust.
- Cool and then place plastic wrap directly on the custard.
- Chill overnight.
- When ready to serve pipe or spread with whipped cream and sprinkle with toasted coconut.
- In a stand mixer, add cream.
- Whisk on a medium-high speed until soft peaks form.
- Add sugar and vanilla.
- Preheat oven to 350 degrees.
- Spread remaining ¼ cup coconut on baking sheet.
- Bake until toasted about 8 minutes.
Amount Per Serving:Calories: 643 Saturated Fat: 0g Cholesterol: 149.6mg Sodium: 0mg Carbohydrates: 55.4g Fiber: 1.3g Sugar: 36.9g Protein: 5.8g
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