Coconut Cream Pie

Name: Coconut Cream Pie
Yield: makes one 9-inch pie
Ingredients: 30 chocolate wafer cookies (about 7 ounces), broken into pieces; 1/4 teaspoon coarse salt; 5 tablespoons unsalted butter, melted and cooled; 1/3 cup sweetened shredded coconut; 1/2 cup granulated sugar; 1/3 cup cornstarch; 1/2 teaspoon coarse salt; 2 3/4 cups milk; 4 large egg yolks; 3/4 teaspoon pure vanilla extract; 1 1/4 cups sweetened shredded coconut; 1/2 cup sweetened shredded coconut; 1 1/2 cups heavy cream; 1/4 cup confectioners’ sugar

January 24, 2012

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

The flavor of coconut is especially intense in this pie: Sweetened shredded coconut flakes are blended into the press-in chocolate-wafer crust and the rich custard filling, and then toasted coconut is sprinkled all over the top to finish.

Recipe notes

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