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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