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Coconut Cream Pie with a Coconut Cookie Crust

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Coconut-Cream-Pie-Barbara-Bakes

A rich, creamy coconut custard filling in a crumbly coconut cookie crust topped with whipped cream and sprinkled with toasted coconut.

We were in Vegas visiting family over Easter break this year and I couldn’t resist stopping at Trader Joes. Tiffany and Heather tweeted me their Trader Joe’s favorites to check out. I like just wandering around and exploring the store, but since I was out number by boys 3 to 1, I was limited to a quick shopping trip.

One of the things I did manage to buy, was Trader Joe’s Toasted Coconut Cookie Thins. Apparently, they’re a new item at Trader Joes and have only 130 calories for 8 cookies. Now that I know that, I wish I’d bought the Meyer Lemon Thins and Triple Ginger Thins too.

Coconut-Cream-Pie-2-Barbara-Bakes

On the six hour drive home, I kept my little box of cookies unopened in the front of the car with me (cookies in the backseat with the boys probably wouldn’t have made it home.)  Along the way, I started to think of fun ways to bake with the cookie thins On the top of the list was coconut cream pie. Then the song Put the Lime in the Coconut popped into my head and just wouldn’t leave.

So when I got home I Googled Coconut Lime Pie and found Cooks Illustrated’s Lime-Coconut Cream Pie recipe.

Box of Coconut-Thins

I had family over for a BBQ Sunday night, so it was the perfect excuse to make coconut cream pie. My husband wasn’t too sure about Lime in his Coconut pie so I left it out.

This pie was a hit at the party, but next time I think I’ll crank up the sound and throw a little lime in my coconut.

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Coconut Cream Pie with a Coconut Cookie Crust

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Servings: 8 Servings
Author: Barbara Schieving

Ingredients

Crust

  • 6 ounces Toasted Coconut Cookie Thins 1 ½ sleeves
  • 2 tablespoon sugar
  • 4 tablespoons unsalted butter melted

Filling

  • 1 14 ounce can coconut milk
  • 1 cup whole milk*
  • 1 cup sweetened shredded coconut
  • ½ cup sugar plus 1 tablespoon sugar
  • ½ teaspoon salt
  • 5 large egg yolks
  • ¼ cup cornstarch
  • 2 tablespoons unsalted butter cut into 2 pieces
  • 1 teaspoon vanilla extract

Topping

  • 1 ½ cups cold heavy cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon sweetened dried shredded coconut toasted in small dry skillet until golden brown

Instructions

  • Preheat oven to 325º. In food processor, pulse cookies and 2 tablespoons of sugar in to fine crumbs.Transfer crumbs to medium bowl and add butter; stir until well combined.
  • Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
  • In a medium saucepan, bring coconut milk, whole milk, ½ cup sugar, and salt to simmer over medium-high heat, stirring occasionally.
  • Whisk yolks, cornstarch and 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually pour 1 cup hot milk mixture into egg yolk mixture; whisk well to combine. Whisking constantly, gradually add yolk mixture to milk in saucepan.
  • Whisking constantly, cook until it begins to boil and thicken.
  • Remove from heat and whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Stir in coconut. Pour hot filling into cooled pie crust and smooth surface; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
  • Just before serving, beat cream, 2 tablespoons sugar and ½ tsp vanilla with electric mixer until soft peaks form, 1 ½-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

Notes

*I didn't have whole milk, so I mixed a little heavy cream in with my 1% milk.
Adapted from Cooks Illustrated

More Coconut Pie Recipes:

Almond Joy Pie, Barbara Bakes
Toasted Coconut Cream Pie, Baked Bree
Coconut Cream Pie with Mascarpone-Cream Topping, Judy’s Kitchen
Toasted Coconut Chocolate Chunk Pecan Pie, Everyday Insanity
Sweet Potato Coconut Pie with Marshmallow Meringue, Taste & Tell

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Reader Interactions

Comments

  1. Lib M.

    This crust recipe is EXACTLY what I’ve been looking for! I used the TJ’s coconut thins in a chocolate pudding, and I have been thinking about making an adaptation of the Hawaiian chocolate & coconut custard pie, and I wanted to use the TJ’s thins to make a cookie crust instead of a regular pie crust, but I wasn’t quite sure how
    the thins would affect the proportions of my regular vanilla wafer cookie crust (and I don’t really have time for a trial run!). Thanks so much for this! I’m sure it will be divine!

    Reply

      • Lib M.

        I tried tagging your on Instagram, but for some reason, it’s not working… my filling was similar to yours, except I don’t use butter, and I used a mix of brown and white sugar to make the custard. I split the custard into two portions, and to half, I added one cup of toasted, unsweetened coconut, and to the other, I added 4 oz. or chopped dark chocolate. Then I layered them in the crust and used the leftover egg whites and a couple of tablespoons of sugar to make meringue, and then browned the meringue at 350 for about 15 minutes. It was a hit, and I think the coconut crust put it over the top! So glad I found your blog.

        Reply

  3. Aimee

    I feel like you should tell me how you would have incorporated lime if your husband wasn’t a scaredy cat, so I can do it. <3

    Reply

  5. cindy

    Oh, my mouth is watering just reading this recipe. It has to be delicious. Whenever I visit my kids out of state we find a Trader Joes. I do love that store. Have you ever tried their graham crackers?? They are not just for kids.

    Reply

  6. Linda

    ever since my son got hooked on “Gilligans Island” dvd’s his dad brought home, he has wanted me to make coconut cream pies, just like Mary Ann. Now I have no excuse not to. Thanks. (I think).

    Reply

  8. Jamie

    I personally would not have made it home with the box of those cookies still closed, but seeing what you did with them was worth the self restraint. Love coconut cream pie and this is gorgeous! And so much better with that crust!

    Reply

  12. Juliana

    Oh Barbara, this pie looks great with everything coconut 🙂 I will look for these cookies at Trader Joes…
    Thanks for this delicious recipe and hope you are having a nice week!

    Reply

  14. Sandy @Southwestgirl

    How did you know I was dreaming of a vacation? This is a beautiful coconut cream pie. I love your coconut cookie crust.
    My husband is on the cream pie side of the “cream pie vs fruit pie” dessert debate. So, I think this will be his new favorite. Me? I’m on both sides, of coarse 🙂

    Reply

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