Toasted coconut filling with the added richness of white chocolate, topped with a mountain of freshly whipped cream! This White Chocolate Coconut Cream Pie is smooth, decadent, and lusciously creamy!
Coconut cream pie is hands down my favorite pie. And coming from a chocoholic, this is a big deal. There’s just something so comforting and enticing about a well-made coconut cream pie. No one ever made it in my family and it was rarely served at special occasions, so I’d usually jump at the chance to order a slice whenever it was offered at restaurants.
Coconut cream pie has always been on my list of desserts I need to make (for myself), so it’s absolutely ludicrous that it’s taken me this long to finally make one.
And guess what?
This pie blows allllll of those other restaurant coconut cream pies out of the flipping water.
As I mentioned earlier, I’m a major chocoholic, ESPECIALLY when it comes to white chocolate. So I can’t think of a better way to combine my love of chocolate with my love of coconut than by creating the most phenomenal coconut cream pie in the entire world.
No! The entire UNIVERSE!
So what makes this pie SO much better than the rest?
For starters, I use finely shredded unsweetened coconut. You can find it in most natural grocery stores. I prefer this coconut over the regular sweetened flaked coconut in pretty much any recipe that calls for shredded coconut, including my Coconut Haystacks and my Brown Butter Samoa Blondies. The smaller, finer, shorter shreds don’t get stringy or limp which is usually not the case with the regular coconut shreds in most other pies. And I know I’ve said this probably a million baJILLIAN times already, but…TOAST THE COCONUT. Coconut is nothing without that heat, and you’re really doing yourself (more importantly, your tastebuds) a disservice by skipping this 5 minute step.
Another tip you don’t want to skip, allowing the custard to cool slightly (about 30 minutes) before pouring it into the pie shell. This will ensure that you don’t end up with a soggy crust, which has absolutely no place in a coconut cream pie.
If you happen to be a real coconut cream pie traditionalist and you’re feeling a little wary of the white chocolate, don’t be. The white chocolate doesn’t overpower the coconut at all, thanks to the amount of coconut I was able to incorporate into the pie. The filling alone has toasted coconut, coconut extract, AND an entire can of unsweetened coconut milk. The white chocolate adds a decadence and creaminess that you will NOT get with any other coconut cream pie.
I guarantee it.
White Chocolate Coconut Cream Pie
Yield: 8-10 servings
White Chocolate Coconut Custard:
5 egg yolks
1 whole egg
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 (13.5 fl oz) can unsweetened coconut milk
1/4 cup milk
4 Tablespoons unsalted butter, sliced into pieces
1 teaspoon vanilla
3/4 teaspoon coconut extract
15 ounces white chocolate, chips or chopped
3/4 cup unsweetened finely shredded coconut, toasted
1 (9-inch) baked pie shell
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 cup shredded coconut, toasted
Whisk the egg yolks, egg, sugar, cornstarch, and salt together in a medium saucepan. Slowly whisk in the coconut milk and milk to avoid clumps. Place pan over medium heat, whisking constantly until thickened to almost pudding consistency.
Whisk in the butter, vanilla, and coconut extract until smooth. Add the white chocolate and continue whisking until melted and completely smooth. Remove from the heat and stir in the shredded coconut. Allow mixture to cool slightly, about 30 minutes, before pouring into the crust. Cover wth plastic wrap, allowing the wrap to touch the surface of the custard to prevent a skin from forming. Chill for at least 3 hours, or until set.
In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add powdered sugar and vanilla, and continue to beat until stiff peaks form. Spread on top of set pie, then sprinkle with toasted coconut. Serve and enjoy!