Take an escape to the tropics without the expensive price tag. Kiwi–Coconut Cream Pie is our tropical twist on a classic cream pie. It starts with a buttery homemade crust. We even use apple cider vinegar in the crust recipe for flakiness. Then, we fill the hole with a coconut and kiwi filling that’s creamy like a custard. For a little extra coconut to come through, we’re also covering the top with a coconut whipped cream. Plus you could always add a sprinkle of toasted shredded coconut on top if you have any leftover from the filling. Off to Fiji we go!

How Can I Cut Clean Slices When Serving the Kiwi-Coconut Cream Pie?

Cream pies come with a bit of a challenge when it comes to serving from a whole pie. To make sure each guest gets a picture-perfect slice of Kiwi-Coconut Cream Pie, you’ll want to make sure this recipe chills overnight. This lets the pie set better and when you serve it cold it makes sure the filling doesn’t come spilling off the sides. You can even chill the pie in the freezer for 10 minutes before serving for a firmer texture. Another tip is to press straight down with a thin and sharp knife rather than using a sawing motion. Just don’t forget to wipe your knife in between cuts to keep things clean.

Kiwi-Coconut Cream Pie 

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• Author: Marla Harvey

Print Recipe

Description

Let’s go to the tropics!

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Ingredients

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For the crust:

• 150g all-purpose flour
• 1 tsp kosher salt
• 113g cold butter, cubed
• ¼ cup cold water
• 1 tsp apple cider vinegar

For the filling:

• 5 total kiwis, peeled and chopped
• 1 can full-fat coconut milk
• 1 cup whole milk
• 1 tsp kosher salt
• 1 cup granulated sugar
• ¼ cup corn starch
• 5 total large egg yolks
• 4 tbsp butter
• 8 oz shredded sweetened coconut
• 1 tbsp vanilla bean paste

For the whipped cream:

• 2 cups heavy whipping cream
• 1/2 cup or more depending on level of sweetness you prefer powdered sugar
• 1 tsp vanilla extract
• 1 tsp coconut extract

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Instructions

For the crust:

1. In a food processor, combine flour, salt, and butter.
2. Pulse on low until butter is evenly incorporated and pea-sized.
3. Add in the water and vinegar.
4. Pulse until a dough is formed.
5. Wrap in plastic.
6. Refrigerate overnight.

Next day: 

1. Line a 9-inch pie shell with the dough.
2. Freeze for 1 hour.
3. Add baking beans and parchment paper.
4. Bake in a preheated 350 degree oven for 20 minutes. Crust should be golden brown.
5. Remove parchment paper.
6. Bake for an additional 10-15 minutes.
7. Let cool.

For the filling:

1. In a sauce pan, add in both milks, kiwi, sugar, and salt.
2. Cook over medium heat until it comes to a soft boil.
3. Using an immersion blender, blend until smooth.
4. In a separate bowl, mix together the yolks and corn starch.
5. Temper the milk mixture into the cornstarch mixture slowly.
6. Add back into the saucepan over low heat and mix until thick and bubbly.
7. Slowly add in the butter, vanilla, and coconut.
8. Transfer to a bowl and cover with plastic.
9. Store in the refrigerator overnight.

For the whipped cream:

1. Add all ingredients to a mixer.
2. Whip on high speed until stiff peaks.
3. Add to assembled pie.

Recipe by Marla Harvey
Photography by Dave Bryce

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