Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (6)

34 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 13
  • 1 star values: 0
Rating: 5 stars
05/19/2017
This is a terrific recipe. I am a bit perplexed as to why so many of Martha's recipes get low star ratings. I honestly do not believe they are accurate. I'm starting to think they are grudge ratings. I have not had a bad recipe from this site yet.
Rating: Unrated
05/24/2008
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.
Rating: Unrated
05/21/2008
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.
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Rating: Unrated
05/21/2008
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.
Rating: Unrated
03/10/2008
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!
Rating: Unrated
01/11/2008
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.
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