Is caramel and coconut a thing? Because if not, it needs to be. This caramel coconut cream pie has a layer of salted caramel on the bottom that tastes almost like a Heath bar. That paired with the light creaminess if the coconut cream is deeeelicious. Not to mention the crust. I used Ina Garten’s homemade pie crust recipe because I knew there was no way it could fail me. She knows whatsup. And if you’re not a fan of biting into big bits of coconut flakes like I am, then this is the pie for you. I ran the shredded coconut through a food processor to ensure the texture of the coconut cream was smooth and silky with no coconut flake disruptions. It’s like a high pulp versus low pulp orange juice, you know? Are we on the same page here? Good.
Coconut cream pie with a hidden layer of salted caramel
- 6 tbsp unsalted butter (cold and cut into cubes)
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp + 2 tsp shortening (cold and cut into cubes)
- 3–4 tbsp cold water
- 1 cup sugar
- 6 tbsp unsalted butter (room temp)
- 1/2 cup heavy cream
- 1/4 tsp salt
- 4 egg yolks
- 1/3 cup + 2 tbsp corn starch
- 1 13.5 fl oz can coconut milk
- 2 cups whole milk
- 1/2 cup + 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 tbsp unsalted butter
- 1 cup finely shredded coconut
- 1 1/2 cups heavy cream
- 1/3 cup sugar
- 1/2 cup toasted coconut
- Place the flour, salt, and sugar in the bowl of a food processor and pulse a few times to mix. Add the cold butter and shortening and pulse 8-12 times or until the butter is the size of peas. With the machine running, pour the cold water into the feeding tube one tablespoon at a time until the dough begins to form a ball. Dump it out onto a floured surface and form into a ball. Refrigerate the dough for at least 30 minutes. I made mine two days ahead.
- Once chilled, preheat oven to 350F and roll the dough into a circle. It should be a couple inches larger than the pie pan. Fold the pastry in half, place it in the pie pan, and unfold it. Crimp the edges and use a fork to prick the bottom of the pastry. Run a piece of parchment paper big enough to fill the pie shell under some water and squeeze out the excess to get it as dry as possible. Place it in center of the pie shell and fill it with dry beans. Bake the pie for 13-15 minutes then remove the beans. Bake for another 5 minutes until the crust is golden brown. Cool completely before filling.
- To make the caramel layer, heat the sugar in a small saucepan over medium heat. Make sure to stir constantly so that it doesn’t burn. Clumps will be begin to form but it will eventually liquefy and turn a light brown. Once the sugar has melted completely, add the butter. Continue stirring and once the butter as fully melted, add the heavy cream and stir to combine. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool for about 10 minutes. Pour the caramel in an even layer in the base of the crust but leave behind about ¼ cup to drizzle the top of the pie later.
- For the coconut cream, whisk the yolks in a bowl and set aside. Whisk together cornstarch, sugar, and salt together in a medium saucepan. Whisk in the milk slowly to avoid lumps. Constantly stir over medium heat then let it boil one minute. Add about half the filling into the yolks and moving fast, whisk the two together in order to temper the eggs. Add the mixture back into the saucepan and boiling for another minute. Remove from heat and add vanilla, coconut extract, butter, and ground coconut. Cool the filling for about 20 minutes and pour into the pie shell over top the caramel layer. Cover custard with plastic wrap and refrigerate for at least 2 hours to set.
- Using a stand or hand mixer on high speed, whip together the cream and sugar until it forms stiff peaks, about 3-4 minutes. For the coconut, preheat oven to 400F and spread an even layer of shredded coconut onto a cookie sheet lined with parchment paper. Bake for about 4 minutes but keep a close eye on them as they will burn very easily. Shake the pan about halfway through to ensure they get a nice even color.
- Spread the whipped cream over top the coconut cream layer and drizzle with the leftover caramel sauce. You can microwave it for about 40 seconds to thin it out. Top with shredded coconut and refrigerate for about an hour for the entire pie to set.
Keywords: coconut cream pie, salted caramel, pie recipes