Coconut Cream Pie with Chocolate Macaroon Crust

1 9-inch pie

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


  • 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

  • cup unsweetened shredded coconut

  • Chocolate Macaroon Crust

  • 1 cup heavy cream, whipped

  • 1 cup toasted shaved coconut, or as desired, for garnish


  1. 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.

  2. 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.

  3. 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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