One of my favorite desserts is coconut cream pie. This version is super creamy and delicious. The pecan crust is fabulous and roasting the coconut brings out all of its natural sweetness.
Coconut Cream Pie with Pecan Crust
1 1/4 cups shredded unsweetened coconut
1 cup pecans
1 cup sugar, divided
2 tablespoons cornstarch
2 3/4 cups heavy whipping cream, divided
3 large egg yolks
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsalted butter, at room temperature
1/4 teaspoon salt
Preheat oven to 350 degrees. Spread the coconut on a large baking sheet and roast approximately 5 minutes, stirring halfway through. Remove from oven and place on a plate to cool. Do the same with the pecans, but roast approximately 10 minutes.
Stir together 1/2 cup of sugar and cornstarch with a fork in a small bowl. Then whisk together 1/2 cup of cream and 2 egg yolks in a medium bowl.
Whisk in sugar mixture.
Heat 1 1/4 cup of cream in a heavy saucepan until hot. Slowly pour the cream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over reduced heat (medium-low), whisking frequently, for 5 to 7 minutes, or until thickened.
Pour mixture through a strainer over a bowl. Whisk in vanilla.
Place a piece of plastic wrap directly on the surface of the cream to keep a skin from forming. Let cream cool to room temperature and place in the refrigerator for at least 2 hours.
Next, pulse pecans and flour in a food processor until the pecans are finely ground.
To prepare crust, beat butter, 1/4 cup of sugar, and salt in a medium bowl until light and fluffy. Add the remaining egg yolk and beat until well combined.
Add pecan mixture and stir with a rubber spatula. Place dough on wax paper and form into a disk.
Place dough into refrigerator for at least 1 hour to chill completely.
Preheat oven to 350 degrees. To prepare pie crust, place chilled dough between 2 pieces of wax paper and roll into a 12-inch circle.
Remove top layer of wax paper and invert crust over pie plate to form the crust. The crust may stick, but don’t worry, it is easily repaired. Trim excess dough.
Place aluminum foil into crust and fill with rice or beans. Bake for 15 minutes.
Remove rice and return to oven to bake for another 15 minutes. Let crust cool completely.
To prepare filling, beat the chilled filling, 1 cup of cream, and 1/4 cup sugar in a large bowl until soft peaks form when beaters are removed. Fold coconut (reserve a small amount to garnish pie) into mixture.
Place mixture into cooled pie crust and top with reserved coconut. Refrigerate for at least 2 hours, until completely chilled.