Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Coconut Cream Pie with Chocolate Macaroon Crust 3.0 (34) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2020 Print Rate It 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. Rate it Print