Coconut Cream Pie

New Year and Tyler proposed on December 21 at the Christmas tree lot where we picked our first tree together two years ago. He got down on one knee in the mud between the Fraser firs and took out a ring and asked me to marry him. I said yes before he finished the question. He finished anyway. I said yes again at the end. The tree lot owner, a man named Dennis who did not know us, clapped from about fifteen feet away.

I called Gloria first. She cried for twenty minutes. I had to keep saying I am still here, Gloria. I am still here. She said she knew, she just needed to cry. When she could talk properly she said James would have been so glad. I said I know. She said when. I said we have not talked about when yet. She said soon, I hope. I said yes. Soon.

I asked her that night if she would walk me down the aisle. She was quiet for a long moment and then she said of course she would. Of course. As if there were no other possible answer. She cried again. I cried this time too. We were both crying on the phone and neither of us said anything for a while and that was fine. It was the right kind of nothing.

Tyler mother Debbie started texting me about the wedding before I had even called my other people. She sent three venue suggestions with notes. I love her completely. She is the logistics of love and I mean that as pure compliment.

After Tyler finished his proposal — twice, because I needed to say yes twice — and after Gloria cried herself calm on the phone, and after Debbie had already texted me three venue options with notes, I kept thinking about what to bring to the table when we all finally sat down together. Not a cake that needed decorating or a dish that needed tending. Something creamy and sweet and already perfect — the kind of thing you set down and everyone just sighs with happiness. Coconut cream pie is exactly that. It’s not fussy. It doesn’t need to be. The moment already was.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes + 2 hours chilling | Servings: 8

Ingredients

1 pre-baked 9-inch pie crust (store-bought or homemade)
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 1/2 cups sweetened shredded coconut, divided
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)

Instructions

Toast the coconut. In a dry skillet over medium heat, toast 1/2 cup of the shredded coconut, stirring frequently, until golden and fragrant, about 3–4 minutes. Set aside to cool.
Make the custard. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.
Temper the eggs. Slowly whisk about 1/2 cup of the hot milk mixture into the beaten egg yolks to temper them, then pour the egg mixture back into the saucepan. Cook for 2 more minutes, stirring constantly.
Finish the filling. Remove from heat. Stir in the butter, vanilla extract, and the remaining 1 cup of untoasted shredded coconut until fully combined and the butter is melted.
Fill the crust. Pour the warm custard into the pre-baked pie crust, spreading it evenly. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, until fully set.
Whip the cream. When ready to serve, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
Top and garnish. Spread or pipe the whipped cream over the chilled pie. Sprinkle the toasted coconut evenly over the top. Serve immediately or refrigerate until ready to serve.

Nutrition (per serving)

Coconut Cream Pie — The Kind of Sweet That Feels Like a New Beginning