Coconut Cream Pie
!["Martha Stewart's New Pies and Tarts" Cookbook](/sites/files/marthastewart.com/images/content/pub/pub_special_projects/pies_tarts/md105190_0411_piestarts_cover_m.jpg ""Martha Stewart's New Pies and Tarts" Cookbook")
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Everyday Food, November 2009
- Prep Time 25 minutes
- Total Time 1 hour, plus chilling
- Yield Serves 8
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Ingredients
For the Crust
- 30 chocolate wafer cookies, broken into pieces
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter, melted and cooled
- 1/3 cup sweetened shredded coconut
For the Topping and Filling
- 1 3/4 cups sweetened shredded coconut
- 2 3/4 cups whole milk
- 4 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 1 1/2 cups heavy cream
Directions
- Make crust: Preheat oven to 325 degrees. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up side of a 9-inch deep-dish pie plate. Bake until crust is set, about 25 minutes. Let cool completely in pie plate on a wire rack.
- Make topping: Increase heat to 350. Spread 1/2 cup coconut on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally.
- Make filling: In a small saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium-high, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in 1 1/4 cups coconut. Pour filling into cooled crust and smooth top. Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).
- To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.
Cook's Note
Toasting the coconut topping gives it a rich, nutty flavor and crunchy texture.
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I baked this for Christmas and everyone loved it (including me)! I think the chewy coconut chocolate crust helped make it. The only variations were subbing 1/4 cup of heavy whipping cream for milk since I ran out, and I also doubled the crust recipe since the crust seemed scant at first go around, and I used wafer cookies with a little chocolate in the center and it still turned out good. I crumbled some up and added to toasted coconut topping to make it prettier and to add more chocolate. Yum.
Yumy! I used a 1/2 cup of coconut milk and 2 1/4 cups of whole milk for the filling for added coconut flavor. I might try 1 cup of coconut milk the next time. For the topping, I suggest adding a 1/4 cup of confectioner's sugar to the whipped heavy cream for added sweetness. The topping was too bland without it. I also mixed 1/2 cup of toasted coconut in the topping, then sprinkled about 1/2 a cup on top. The crust was too salty, so I suggest using only 1/8 of a teaspoon of coarse salt.
This recipe is wonderful! I've won many hearts of friends over with this one. My hubby is a chocolate lover, but requests this pie above all others! Sometimes I toast the coconut in the pie filling too, it's scrumptious either way!!
My husband loved this pie when I made it last year so I will be making it for him for Father's Day!