Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Coconut Cream Pie with Chocolate Macaroon Crust 3.0 (34) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 4, 2020 Print Share Share Tweet Pin Email Yield: 1 9-inch pie Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut. 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 ⅔ 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. Print