Coconut Cream Pie with Chocolate Macaroon Crust
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Martha Stewart Living, February 2003
- Yield Makes one 9-inch pie
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Ingredients
- 1 teaspoon gelatin
- 2 cups unsweetened coconut milk
- 1 cup sugar
- 1 teaspoon pure coconut extract
- Pinch of coarse salt
- 3 tablespoons cornstarch
- 3 large egg yolks
- 2/3 cup unsweetened shredded coconut
- Chocolate Macaroon Crust
- 1 cup heavy cream, whipped
- 1 cup toasted shaved coconut, or as desired, for garnish
Directions
- In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes. In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, coconut extract, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
- Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute. Stir in shredded coconut. Transfer to a large bowl; let stand 15 minutes.
- Pour filling into the prepared crust. Refrigerate until set, at least 4 hours, and up to overnight. Spread whipped cream on top; garnish with toasted coconut, if desired.
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Cannot wait to try this one. I think I'll make it for Memorial Day. Cocounut Cream is my absolute favorite! I'll let you know how it goes.
I recommend drying out the coconut before making the crust. If not, the moisture from the coconut causes the sides of the crust to sink to the bottom when baking. When that happened, I just re-patted the crust and let it cool. It was very difficult to get the crust out of the pan even with using non-stick spray. I had better success getting each slice out of the pan better when the coconut in the crust was toasted compared to when it was untoasted. It's still one of my favorite pies.
I made this for a second time, and this time, instead of buying coconuts to have "unsweetened" coconut, I decided to try sweetened coconut from a bag. There really wasn't much difference. I did think the crust was too sweet, so I would cut back on the sugar. From now on, I think I would rather have the ease of using sweetened coconut than going through the hassle of buying whole coconuts, breaking them open, and shredding them.
This is the best coconut cream pie I've ever eaten! I loved everything about it from the very delicious coconut flavor to the crunchy, toasted coconut on top, The chocolate macroon crust was an excellent addition from the traditional c.c. pie. The crust was crunchy and chewy with a nice chocolate and coconut flavor. I was a little worried that the pie would lack sweetness, just because all of the coconut ingredients were supposed to be unsweetened, but it was perfectly sweet. DELISH!
I love the crunchy chocolate crust on this pie--it makes it the best version of a coconut cream pie, as far as I'm concerned--and not too sweet.