Austin finally got a Trader Joe’s, and we love going even though there’s usually a line that loops around the store. I guess it’s worth it, because we always find something new. I like their cheap-but-good wine selection (not the Three Buck Chuck but the $6 Spanish wines), dark chocolate, frozen chipotle chicken skewers, fresh green beans and my newest favorite — Trader Joe’s Lite Coconut Milk. I bought it because it wasn’t very expensive and figured it would come in handy at some point. Turns out it’s the freshest smelling and tasting coconut milk I’ve ever used. And that’s what led up to this pie.
The original version is on Epicurious, but I saw that a lot of reviewers were using coconut milk in place of milk. Convenient! I did the same thing and made a few changes of my own. This one comes together quickly. It’s not the richest coconut pie in the world, but it’s still very good. The only advice I have is to make sure you use a high end coconut extract rather than one that smells like suntan oil. Maybe I’m just picky about coconut extract, but I didn’t think I liked it until I started trying different brands. Camisoni makes a good one, but I’m sure there are others. If you have a favorite, let me know.
- 9 inch crust, baked as directed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons all-purpose flour
- 1 1/2 cups lite coconut milk
- 1 cup sweetened flaked coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 1 1/4 cups chilled whipping cream
- 1/3 cup confectioners’ sugar
- 1 teapoon vanilla extract
- 1/2 cup shredded sweetened coconut, toasted
- Whisk sugar, eggs, egg yolk, and flour in a medium bowl.
- Bring coconut milk to a simmer in a medium saucepan over medium heat. Gradually add hot coconut milk to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, for about 4 minutes. Remove from heat. Mix in coconut, vanilla and coconut extracts. Pour filling over baked crust and let cool slightly. Cover with a piece of parchment or wax paper and chill until firm and cold.
- Using electric mixer, beat cream until soft peaks form. Beat in sugar, and extract. Spread whipped cream all over top of filling (or pipe it around edges). Sprinkle evenly with toasted coconut.