Coconut milk gives this pie full, lush coconut flavor. Toasted coconut chips make a really nice accompaniment; they're sold in small bags at most health-food stores.

Makes 1 (9-inch) pie


  • Piecrust dough (see separate recipe), chilled overnight
  • 1/2 cup sweetened coconut flakes
  • 3/4 cup granulated sugar, divided
  • 1 (14-ounce) can coconut milk
  • 1 cup whole milk
  • 1/4 tsp. fine salt
  • 1/4 cup cornstarch
  • 5 large egg yolks
  • 2 Tbsp. unsalted butter, cut in pieces, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 2 tsp. Jamaican rum
  • 1 tsp. coconut extract
  • Lightly sweetened, freshly whipped cream, for serving
  • 1/2 cup toasted coconut chips, for serving


    Roll out the dough, press it into a 9-inch pie pan, and transfer the crust to the freezer until firm, 15 to 20 minutes. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Cut an additional 13 x 13-inch square of parchment. Set the pan on the lined baking sheet. Set the square of parchment in the pie shell and gently smooth it into place, pleating as needed to fit it up against the bottom and sides of the shell. Fill the shell to the top with dried beans. Slide the baking sheet into the oven and bake the shell for 25 minutes.

    Set out a wire rack and, alongside it, a mixing bowl. Take the baking sheet out of the oven and set it on the rack; bring together the points of the parchment (which won’t be hot to the touch), and carefully lift out the beans and transfer them to the bowl. Slide the baking sheet back into the oven and bake the crust another 10 minutes (until golden brown). Set the pan on a wire rack and let the shell cool to room temperature while you make the filling.

    Combine the coconut flakes and half of the sugar (6 tablespoons) in the bowl of a food processor and pulse the machine until the flakes are finely minced.

    Combine the flaky coconut mixture with the coconut milk and whole milk in a medium saucepan and heat over medium heat, stirring occasionally, until steaming (don't boil!). Keep warm over very low heat.

    Combine the remaining 6 tablespoons sugar with salt and cornstarch in a bowl, whisking to mix. Add the egg yolks and whisk until smooth and pale. Immediately measure out 1 cup of the hot-milk mixture and slowly add it to the egg-yolk mixture, pouring in a thin stream and whisking constantly until combined.

    Slowly add the tempered yolks to the saucepan, pouring in a thin stream and whisking constantly. Turn the heat under the pan back to medium. Cook, whisking constantly, until the mixture thickens to a pudding consistency and a few large bubbles rise to the surface, about 5 minutes. Once the bubbles appear, cook the custard 2 more minutes, whisking constantly.

    Remove the pan from the heat and whisk in the butter, vanilla, rum and coconut extract until smooth. Let cool 5 minutes.

    Scoop the filling into the prepared pie shell, spreading evenly and smoothing over the top. Cover with plastic wrap, pressing onto the surface of the pudding, and chill overnight (at least 12 hours and up to 3 days) before slicing and serving.

    Serve cold, each slice topped with a dollop of whipped cream and toasted coconut chips.

    Reprinted with permission from Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique © 2015 by Holly Ricciardi, Running Press, a member of the Perseus Books Group.

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