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Make our The Capital Grille Coconut Cream Pie Recipe at home. With our Secret Restaurant Recipe your Coconut Cream Pie will taste just like The Capital Grille.
Photo by Liza Lagman Sperl
The Capital Grille Coconut Cream Pie
A The Capital Grille Copycat Recipe
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To See ALL of Our Dessert Copycat Recipes – Click HERE
To See ALL of Our Steakhouse Restaurant Copycat Recipes – Click HERE
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Recipe Note
Unsweetened Coconut Flakes can usually be found at Whole Foods or organic markets.
If you can’t find them, substitute 1/2 cup Sweetened Flaked Coconut. Toast it in a 350°F oven, stirring often so it browns evenly, until lightly golden brown.
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The Capital Grille Coconut Cream Pie Recipe
Make our The Capital Grille Coconut Cream Pie Recipe at home. With our Secret Restaurant Recipe your Coconut Cream Pie will taste just like The Capital Grille.
Prep Time1 hour hr
Active Time25 minutes mins
Chilling Time3 hours hrs
Course: Dessert, Party Recipe, Pie
Cuisine: American, Steakhouse
Keyword: Pie Recipe, The Capital Grille
Ingredients
Crust
- 7 1/2 ounces Shortbread Cookies finely ground
- 1 1/4 cups loosely packed Sweetened Flaked Coconut
- 4 tablespoons Unsalted Butter melted
Custard
- 2 large Eggs
- 2 large Egg Yolks
- 3/4 cup Granulated Sugar
- 2 tablespoons All Purpose Flour packed
- 2 tablespoons Cornstarch packed
- Pinch Salt
- 1 1/2 tablespoons Malibu Rum or other Coconut Flavored Rum of choice
- 5 tablespoons Cream of Coconut stir well before using
- 1 cup Coconut Milk stir well before using
- 1 cup Whole Milk
- 3 tablespoons unsalted butter
Whipped Cream and Topping
- 1 cup Heavy Cream
- 3 tablespoons Sugar
- 1 tablespoon Malibu Rum or other Coconut Flavored Rum of choice
- 3/4 cup Unsweetened Coconut Flakes, toasted in a skillet until golden and cooled (See Note above)
Instructions
Crust
Adjust the oven rack to the middle position. Preheat oven to 350°F.
Add cookie crumbs, coconut and melted butter to a food processor. Pulse until coconut is finely ground.
Press 1/2 cup crumb mixture firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom.
Place in preheated oven and bake until golden, about 15 to 18 minutes.
Remove from oven and cool completely in the pan on a rack. If it shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.
Filling
In a medium bowl, add eggs, egg yolks, sugar, flour, cornstarch and salt. Whisk until well combined. Set aside.
In a medium saucepan, combine coconut rum, cream of coconut, coconut milk and whole milk.
Place over medium heat. Bring to a boil then immediately remove from heat.
Whisking constantly, very slowly ladle about a cup of the hot rum/milk mixture into the egg mixture. Whisk quickly and well to combine.
Whisking constantly, very gradually add remaining rum/milk mixture to egg mixture in 3 or 4 additions, whisking contantly and well to combine.
Return mixture to the sauce pan. Place over medium-high heat, cook, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken.
Remove from heat and add butter. Whisk until fully incorporated.
Pour hot filling into cooled pie shell. Smooth surface with a spatula.
Press plastic wrap directly against the surface of the filling.
Place in refrigerator and cool until firm, at least 3 hours and up to 10 hours. (Any longer than 10 hours and the crust will start to soften.)
Whipped Cream and Topping
Up to 3 hours before serving, preheat oven to 350°F.
In a medium bowl, beat heavy cream, sugar and coconut rum with an electric mixer until soft peaks form, 1 1/2 to 2 minutes.
Top the pie with whipped cream.
Sprinkle with cooled toasted coconut.
Serve
Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place.
Cut into wedges, wiping your knife clean between slices.
Serve cold.
To See ALL of Our The Capital Grille Copycat Recipes - Click HERE
To See ALL of Our Dessert Copycat Recipes - Click HERE
To See ALL of Our Steakhouse Restaurant Copycat Recipes - Click HERE
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Photo of “Dessert Platter” is by Liza Lagman Sperl and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Liza Lagman Sperl. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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