These moist, tasty, healthful, and simple muffins with oatmeal and pecans are made. What more could you possibly want? Additionally, these muffins make a tasty quick snack or light breakfast. My kids adore them. Muffins should be kept cool and sealed in a jar.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 1 8-inch pie |
Ingredients
- 1 cup all-purpose flour
- ⅜ teaspoon salt
- ¼ cup unsalted butter, chilled and cubed
- 2 tablespoons butter flavored shortening, chilled
- 1 ½ tablespoons coconut water, or as needed
- ¾ fluid ounce coconut-flavored rum
- 1 (18 ounce) can coconut milk
- 1 cup white sugar, divided
- 1 cup flaked sweetened coconut, toasted
- 1 vanilla bean, split and scraped
- ⅓ cup cornstarch
- ¾ cup whole milk
- 2 eggs
- 1 egg yolk
- 2 tablespoons butter, room temperature
- 2 cups heavy whipping cream
- ¼ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 tablespoons flaked sweetened coconut, toasted
Instructions
- To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
- Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor’s Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
- Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
- Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
- Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
- Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner’s sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.
- Freezing the mixing bowl before whipping the cream makes it whip up faster and keeps it more stable. This pie can be made ahead of time and kept refrigerated before serving.
- Get tips for blind baking a pie crust in our Advice article.
- You may save the vanilla bean pod and use it to flavor sugar. Rinse it well in cool running water after cooking the custard. Pat dry with paper towels, then store in a lidded jar with white sugar. Replenish the sugar as you use it.
Nutrition Facts
| Calories | 723 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 36 g |
| Sodium | 222 mg |
| Sugars | 36 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Baking crust at 350 was strange. Most pre-baked crust is bakes at 425. After 20 minutes, I finally turned up the temperature to get it to turn golden. I used unsweetened coconut flakes. I cooked custard in my double boiler all in one step. It took a long time to thicken, but it never really boiled. 2 cups of whipping cream was too much. 1 cup would be plenty.
Unbelievable! This is the best coconut pie
Definitely a 5 star recipe, my husband loved it. For me, next time I make it, I’ll reduce the sugar a bit.
This is the best coconut cream pie recipe out there! Brought it to a pot luck at work and was the most popular dish.
This recipe was WAY too involved and complicated to warrant the outcome. The flavor was good, but not good enough to make me want to ever make this again.
This is a great recipe! I did make some changes for the filling, instead of a vanilla bean, I substituted the regular sugar for vanilla sugar that I always have on hand so the vanilla bean taste is still present. Finally, to cut some calories, I used skim milk. Other than perhaps missing out on some richness from the whole milk, the custard sets just fine for all the cornstarch that goes into it and you don’t really miss it. Your standard non-dairy whipped topping also works in place of the whipped cream. In fact, I suggest it readily if 1) you’re trying to cut calories again and 2) you’re not planning on having the entire pie eaten in one sitting. Whipped cream can revert back into liquid after a few hours and will ruin the leftover pie.
Delicious pie. I bought a refrigerated pie crust, however, and pre-baked it myself – I didn’t make the actual pie crust from scratch.
This was good, but wonderful and it took a lot of time, money and effort to make.
this was my first try at coconut cream pie….. WOW easy & packed with flavor!!!!! LOVE this pie!!!!!!!
very good pie, will make again.
By far the best coconut cream pie I have made Not wanting to heat the oven I used a purchased graham cracker crust . For the filling: My can of coconut milk was only 15 oz, so I made up the difference by adding three additional oz of milk to the required amount. I added a good cup and a half of toasted coconut (waste not want not) and only about 5 oz of sugar due to coconut being so high in sugar. I only had two whole eggs, and that was perfectly fine. I forgot to stir in the butter and omitted the vanilla, I have no vanilla beans and was going to use extract but after tasting the pudding I decided it wasn’t called for. I added a few drops of yellow food coloring, as the coconut milk was an ugly grey color. . By the way that super cheap packaged flaked coconut toasts up quite nicely in a toaster oven, but really quickly, so take extra care.
Overall this was a great pie. I made mine in a tart pan instead of a pie pan and only put the crust on the bottom. The crust is delicious! I used half coconut milk and half coconut cream for the mixture and still added some Lorann’s Gourmet Coconut flavoring oil to it. I didn’t have flaked coconut, which I will make sure I add next time I make this. I think it is needed mostly for texture than anything else. I ate a maraschino cherry with each piece. Delightfully coconutty!
I, too, used the Pillsbury ready-made crust from the refrigerated section of the grocery store. We really liked this recipe, but I do have another recipe that I like a bit better.
I cheated and used a pre-made crust. I also did not use any flaked coconut. Instead, I bought a coconut, opend it up and scrapped out the insides and toasted it. I added this to the filling. This recipe is wonderful!! Thanks for sharing.
I had never used vanilla beans before, but it was soooo worth it! This recipe is awesome! I’ve made it at least three times in the past month, because everybody just keeps wanting more. 🙂 I have to admit though, I did use pre-made crusts to save time, but I let the rum soak into it.
I made this pie for a potluck dinner. Even though I did not make the crust (used a pre-made frozen one), the result was a fluffy, coconutty, decadent pie. Loved it! Using a frozen crust made the whole process and clean up a lot easier and faster.
I had very high expectations for this pie because of the reviews and also the ingredients and time invested. It was good, but not worth 5 stars. Coconut cream pie is one of my favorites! I’ve made one using a relatives recipe which I feel is better. This pie is very time consuming, I made it over the course of the day…from beginning to end, it took 5 hours. I liked the idea of each layer having some form of coconut, however, I still like my relative’s recipe better. If you have no other recipe for coconut cream pie that rates a “5”, you will probably love this one. I’m sticking to my relative’s old stand-by recipe!
I made this pie this week to go with my husband’s gumbo dinner. It is a very expensive pie to make. But everyone that ate it gave it rave reviews. It is definitely one to make for special occasions.
My family LOVED this recipe, especially my husband. This will definitely be going in the family collection.
I made this for my husband’s birthday (his favorite flavor of pie). We both loved it, although it was very rich. At least the richness made it last for more than a day. lol This was my first experience with scraping a vanilla bean and it took me a good while to split it initially. The editor’s note about saving the dried vanilla bean in sugar is great. Just that touch of vanilla in coffee with cream is heavenly.
Now that’s Coconut Pie! Thanks a million.