coconut cream pie w/ cookie crust

By foodiva

Ingredients

• 6 ounces Toasted Coconut Cookie Thins (1 1/2 sleeves)
• 2 tablespoon sugar
• 4 tablespoons unsalted butter, melted
• 1 (14 ounce) can coconut milk
• 1 cup whole milk*
• 1 cup sweetened shredded coconut
• 1/2 cup sugar, plus 1 tablespoon sugar
• 1/2 teaspoon salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter, cut into 2 pieces
• 1 teaspoon vanilla extract
• 1 1/2 cups cold heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon sweetened dried shredded coconut, toasted in small dry skillet until golden brown

Details

Servings 8
Adapted from barbarabakes.com

Preparation

Step 1

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Heather

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.

Directions

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.

In a medium saucepan, bring coconut milk, whole milk, 1/2 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 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

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

Hi Aimee! The original recipe added lime zest to the pudding before cooking it.

leave it up to you to add that special touch to an already amazing pie! I love coconut cookies- genius to use them as the crust. Oh that I could have a slice of this!

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).

Trader Joes is such a fun place to shop! I’ll have to look for those cookies on my next visit. What an amazing pie. I love coconut!

Will def make it in the future! Thank you for a great recipe!

Great idea. I love using cookies in crust because they impart so much flavor. TJ’s is a fun place to shop. Thanks for sharing your beautiful creation with us.

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