First, let me get this out of the way: I hate coconut. Really hate it. I won’t go into the gory details, but suffice it to say I have issues with the texture of coconut.
Having said that: I love this coconut pie. It’s my Grandmother Ruth’s recipe, and it’s the best coconut cream pie I’ve ever had. It’s the only only way I will eat coconut.
Judging by the careful handwriting, I probably copied Grandmother’s toasted coconut pie recipe down on an index card when I was 10 or 12. I whipped this up over the recent holiday weekend, and it was the perfect antidote to the crummy weather.
TOASTED COCONUT CREAM PIE RECIPE
1/4 cup unsweetened flaked coconut
1 package coconut cream pudding mix (cooked, not instant)
1 3/4 cups milk
1 cup heavy cream
Preheat oven to 325 degrees. Spread the coconut on a baking sheet and toast in the oven for about 5 minutes—watch carefully, because the coconut can go from toasty golden brown to burnt in a heartbeat. Set the toasted coconut aside.
Prepare the coconut cream pudding according to package directions, using 1 3/4 cups of milk (instead of the 2 cups called for). Refrigerate to cool completely.
In the bowl of a stand mixer (or in a large bowl and using a hand mixer), whip the cream until firm peaks form. Fold about 1/2 cup of whipped cream into the cooled pudding to lighten it, then gently fold in the rest of the whipped cream until the mixture is well combined. Pour the filling into the cooled baked pie shell and sprinkle with toasted coconut.