Coconut Cream Pie With Macadamia Nut Caramel

Coconut Cream Pie With Macadamia Nut Caramel cover

From the Cook

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Coconut Cream Pie With Macadamia Nut Caramel

Sunday Table Verified

Ingredients

Warning0 allergens identified

Coconut Cream Pie With Macadamia Nut Caramel

Macadamia Caramel

¼ cup water

½ cup sugar

saltpinch

½ tsp Vanilla

½ cup Heavy Cream

2 tablespoons Butter

½ cup Macadamia Nutsroasted and coarsely chopped

Coconut Cream Pie Filling

13 ½ ounces Coconut Milk

1 ¼ cups Whole Milk

4 Egg Yolks

⅔ cup sugar

¼ cup Cornstarch

2 tablespoons butter

saltpinch

1 ½ cups Coconut UnsweetenedShredded

2 teaspoons Vanilla

Whipped Creamfor serving

Flaked Coconutfor serving

Pie crust store-bought or homemade9 inch

Preheat oven to 375° F. Roll pie dough out and lay in a 9-inch pie pan. Poke the dough with a fork so it does not puff up. Place a piece of parchment paper over the top, and then place pie weights or dried beans in the center. Bake for about 20 minutes, or until it's a light golden brown and cooked all the way through. Remove pie weights, and let the crust cool.

To make the caramel, combine the sugar, water, and salt over medium heat. Stir until it comes to a boil. Simmer until it becomes honey-colored. Continue cooking, swirling the pan until it turns a dark amber brown. Add the cream, and reduce the heat to medium-low. Stir constantly until a candy thermometer reaches 225° F. Remove the pan from the heat. Add butter and vanilla. Stir in macadamia nuts, and transfer it to a heat-proof container.

For the filling, heat the coconut milk and whole milk over medium heat until it gently simmers. Meanwhile, combine the egg yolks, sugar, and cornstarch. Whisking constantly, temper the egg mixture with some of the milk mixture. Add the egg mixture into the milk, whisking the whole time. Cook over medium heat, stirring constantly, until the mixture is thickened. Remove from heat. Add the butter, salt, and vanilla. Immediately strain the mixture over a fine-mesh strainer, discarding of any lumps. Add the coconut flakes and cool.

To assemble, pour caramel mixture over the pie crust. You may not use all of it. I usually do in mine. Pour the filling mixture over the top of the caramel. Spread with whipped cream, and top with toasted coconut flakes.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Coconut for Depth 🥥
Spread flaked coconut on a baking sheet and toast at 325°F for 5-7 minutes, stirring frequently, to develop rich, nutty flavors that elevate both the filling and garnish.
Temper Your Egg Yolks Properly 🥚
Slowly whisk hot coconut milk mixture into egg yolks while whisking constantly to prevent scrambling, then return to heat for a silky, lump-free custard filling.
Macadamia Caramel Temperature Control 🌡️
Use a candy thermometer and stop cooking at exactly 350°F (hard crack stage) before adding cream, as macadamia nuts' high oil content can cause the caramel to darken rapidly and turn bitter.
Chill Between Layers for Structure 🧊
Let the caramel layer set completely in the refrigerator (at least 30 minutes) before adding the coconut cream filling to prevent layers from blending and ensure clean, distinct textures in each bite.
Whip Cream to Soft Peaks Only 🍶
Stop whipping heavy cream when it reaches soft peaks (it should still flow slightly) to avoid overbeating, which creates a grainy texture and can separate when the pie sits.