When the summer heat is almost too much to bear, it is time for refreshing chilled pies with custard and cream. One of our favorites is a classic coconut cream pie. Coconut cream pairs exceptionally well with fresh berries and pineapple. Feel free to top the pie slices with fruit just before service. But here’s the exciting part: this versatile recipe can also be used to make six coconut cream tartlets, giving you the freedom to experiment and create your own variations. We have included those directions at the end of the recipe.

What is Blind Baking?

Blind bake the pie crust (or tart shells). Blind baking refers to the process of fully baking a pie crust without any filling in it. This technique is often used to create a crispy and firm crust before adding a filling, especially for no-bake pies or those with fillings that might cause the crust to become soggy.  Line with parchment paper or foil and fill with weights, such as dried beans or rice, to prevent puffing. The crust is then fully baked until it’s golden brown.

The Filling is King

Long before there was instant pudding and Cool Whip, there was the rich, indulgent taste of homemade custard and the airy lightness of real whipped cream. It was a flavorful experience like no other, made with clean, wholesome ingredients. Today, we’re reclaiming coconut cream pie from its fake counterparts. This recipe uses a quick homestyle custard that comes together in about ten minutes, but the taste is anything but quick. It is a rich, creamy delight that elevates the entire pie. The crust is our own flaky, no-fail delight. Our chef uses a thin layer of white chocolate on the surface of the pie crust to help prevent the crust from getting even a hint of a soggy bottom.

The Whipped Cream

We mentioned instant pudding, but it does have its use in some pie applications where a bit of extra stability is needed. For instance, in this recipe, the whipped cream is stabilized by a small box of cheesecake instant pudding. This mix not only keeps the whipped cream from melting as quickly on hot days, but it also adds an extra layer of cheesecake flavor to this already remarkably delicious pie. So, you can be confident that your pie will hold up, even in the summer heat.

Amazing Old-Fashioned Coconut Cream Pie

Panhandle’s Perfect Pie Crust

1/2 cup very cold butter

1 1/2 cups Panhandle Milling All-Purpose Flour

1/2 tsp. salt

¼ cup very cold vegetable shortening

3 Tbsp ice water

1 Tbsp white balsamic vinegar

1 cup white chocolate chips (for after baking)

Custard Filling:

3 cups unsweetened coconut milk

½ cup white sugar

½ cup Panhandle Milling All-Purpose Flour

1⁄4 teaspoon salt

3 egg yolks, slightly beaten

¼ cup butter

1 tsp. vanilla bean paste (or extract)

1 cup coconut, sweetened, shredded 

Whipped Cream Topping

1 small box of vanilla instant pudding (naturally flavored)

3 cups of cold heavy cream

Additional toasted coconut for garnish

Directions

Prepare the Pie Dough

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour and salt in the bowl of a mixer fitted with a paddle and pulse a few times to mix. Add the butter and shortening. Mix for 2-3 minutes until the fat is the size of peas.
• With the machine running, slowly pour the ice water and vinegar into the mixer until the dough begins to form a ball.
• Dump out on a floured board and roll into a ball.
• Wrap the ball in plastic wrap and refrigerate for 30 minutes.
• Roll out a well-floured board into a circle, rolling from the center to the edge, turning, and flouring the dough to prevent it from sticking to the board. The circle should be about 12 inches.
• Transfer the rolled-out dough to a 9-inch pie plate and crimp the edges.

Bake The Crust

• Prepare to blind bake the crust. Line the surface of the crust with a 10-inch circular piece of parchment paper. Cover the top of the parchment paper with  2 cups of pie weights or dry beans. Blind-bake the crust at 425°F for 22-25 minutes, until it is a deep golden brown.
• When baked, remove it from the oven.
• Remove the blind baking materials and set aside.
• Cover the surface of the crust with white chocolate chips. Allow the white chocolate chips to melt and then spread into a thin layer covering the surface of the pie crust. Allow the crust to cool completely.

Custard Filling:

• In a large saucepan, combine the sugar, flour, and salt; gradually stir in the coconut milk. Over medium heat, stirring constantly, cook until the mixture thickens, about 3 minutes. Reduce heat to low. Cover and, stirring occasionally, cook for two minutes longer.
• Be careful when adding the beaten egg yolks to the hot mixture to avoid scrambling them. In a small bowl, have the 3 egg yolks, slightly beaten, ready. Stir a small amount of the hot mixture into the beaten yolks. When thoroughly combined, stir the yolks into the hot mixture. Turn off the heat and remove the pan from the stove. Stirring constantly, blend in the butter and vanilla until smooth. Add one cup of shredded coconut.
• Cover with a lid and let the pudding sit until lukewarm (about 80 ℉)
• When ready to pour, gently spread and fill in the pie. Cover the pie with a layer of plastic wrap and place it in the fridge. Cool for at least two hours. When ready to serve, prepare the whipped topping.

Whip Topping:

• Combine the pudding mix and heavy cream. Whip until fluffy.
• Top the cooled pie with whipped topping and garnish with toasted coconut or shaved white chocolate, if desired.
• Keep refrigerated until you are ready to serve the pie.

Tartlets:

• You will need six 3-inch tart molds.
• Divide the pie dough into six equal pieces and roll each piece into a ball.
• Roll out into a 4-inch circle and form into tart crusts.
• Follow the procedure for blind baking using a 4-inch round of parchment paper. Bake 15-17 minutes until deep golden brown.
• Follow the same procedure (above) for the white chocolate. Cool.
• Fill each tartlet with custard and top with cream. Garnish with coconut curls if desired.