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Gallery Coconut Cream Pie with Chocolate Crust Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Ingredients For the Crust 30 chocolate wafer cookies, broken into pieces 1/4 teaspoon coarse salt 5 tablespoons unsalted butter, melted and cooled 1/3 cup sweetened shredded coconut For the Topping and Filling 1 3/4 cups sweetened shredded coconut 2 3/4 cups whole milk 4 large egg yolks 1/2 cup sugar 1/3 cup cornstarch 3/4 teaspoon pure vanilla extract 1/2 teaspoon coarse salt 1 1/2 cups heavy cream
Gallery Coconut Cream Pie with Chocolate Crust
Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Gallery
Coconut Cream Pie with Chocolate Crust
Coconut Cream Pie with Chocolate Crust
Coconut Cream Pie with Chocolate Crust
Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 8
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
30 chocolate wafer cookies, broken into pieces 1/4 teaspoon coarse salt 5 tablespoons unsalted butter, melted and cooled 1/3 cup sweetened shredded coconut
1 3/4 cups sweetened shredded coconut 2 3/4 cups whole milk 4 large egg yolks 1/2 cup sugar 1/3 cup cornstarch 3/4 teaspoon pure vanilla extract 1/2 teaspoon coarse salt 1 1/2 cups heavy cream
Directions
Make crust: Preheat oven to 325 degrees. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up side of a 9-inch deep-dish pie plate. Bake until crust is set, about 25 minutes. Let cool completely in pie plate on a wire rack.
Make topping: Increase heat to 350. Spread 1/2 cup coconut on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally.
Make filling: In a small saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium-high, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in 1 1/4 cups coconut. Pour filling into cooled crust and smooth top. Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).
To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.
Reviews (6)
Add Rating & Review 191 Ratings 5 star values: 51 4 star values: 56 3 star values: 50 2 star values: 24 1 star values: 10
Reviews (6)
Add Rating & Review 191 Ratings 5 star values: 51 4 star values: 56 3 star values: 50 2 star values: 24 1 star values: 10
Add Rating & Review
191 Ratings 5 star values: 51 4 star values: 56 3 star values: 50 2 star values: 24 1 star values: 10
191 Ratings 5 star values: 51 4 star values: 56 3 star values: 50 2 star values: 24 1 star values: 10
191 Ratings 5 star values: 51 4 star values: 56 3 star values: 50 2 star values: 24 1 star values: 10
5 star values: 51 4 star values: 56 3 star values: 50 2 star values: 24 1 star values: 10
Martha Stewart Member Rating: 5 stars 05/27/2016 Every time I've made this pie I get rave reviews about it. One person who said they didn't even like pie, tried it and named it the best pie they've ever had. The only change I make is to omit the shredded coconut in the filling as I think the smooth texture of the cream is better. Martha Stewart Member Rating: 5 stars 03/01/2014 LOVE this recipe. Made it with shortbread cookies instead of the chocolate cookies - amazing. It was a huge hit for my Pop's birthday. My parents thanked me multiple times commenting how great it was... even the day after. They said it kept getting better and better as it rested. Keeping this one in my recipe box! Martha Stewart Member Rating: Unrated 12/26/2010 I baked this for Christmas and everyone loved it (including me)! I think the chewy coconut chocolate crust helped make it. The only variations were subbing 1/4 cup of heavy whipping cream for milk since I ran out, and I also doubled the crust recipe since the crust seemed scant at first go around, and I used wafer cookies with a little chocolate in the center and it still turned out good. I crumbled some up and added to toasted coconut topping to make it prettier and to add more chocolate. Yum. Martha Stewart Member Rating: Unrated 12/07/2010 Yumy! I used a 1/2 cup of coconut milk and 2 1/4 cups of whole milk for the filling for added coconut flavor. I might try 1 cup of coconut milk the next time. For the topping, I suggest adding a 1/4 cup of confectioner's sugar to the whipped heavy cream for added sweetness. The topping was too bland without it. I also mixed 1/2 cup of toasted coconut in the topping, then sprinkled about 1/2 a cup on top. The crust was too salty, so I suggest using only 1/8 of a teaspoon of coarse salt. Martha Stewart Member Rating: Unrated 11/09/2010 This recipe is wonderful! I've won many hearts of friends over with this one. My hubby is a chocolate lover, but requests this pie above all others! Sometimes I toast the coconut in the pie filling too, it's scrumptious either way!! Martha Stewart Member Rating: Unrated 06/17/2010 My husband loved this pie when I made it last year so I will be making it for him for Father's Day!Martha Stewart Member
Rating: 5 stars 05/27/2016
Every time I’ve made this pie I get rave reviews about it. One person who said they didn’t even like pie, tried it and named it the best pie they’ve ever had. The only change I make is to omit the shredded coconut in the filling as I think the smooth texture of the cream is better.
Rating: 5 stars
Rating: 5 stars 03/01/2014
LOVE this recipe. Made it with shortbread cookies instead of the chocolate cookies - amazing. It was a huge hit for my Pop’s birthday. My parents thanked me multiple times commenting how great it was… even the day after. They said it kept getting better and better as it rested. Keeping this one in my recipe box!
Rating: Unrated 12/26/2010
I baked this for Christmas and everyone loved it (including me)! I think the chewy coconut chocolate crust helped make it. The only variations were subbing 1/4 cup of heavy whipping cream for milk since I ran out, and I also doubled the crust recipe since the crust seemed scant at first go around, and I used wafer cookies with a little chocolate in the center and it still turned out good. I crumbled some up and added to toasted coconut topping to make it prettier and to add more chocolate. Yum.
Rating: Unrated
Rating: Unrated 12/07/2010
Yumy! I used a 1/2 cup of coconut milk and 2 1/4 cups of whole milk for the filling for added coconut flavor. I might try 1 cup of coconut milk the next time. For the topping, I suggest adding a 1/4 cup of confectioner’s sugar to the whipped heavy cream for added sweetness. The topping was too bland without it. I also mixed 1/2 cup of toasted coconut in the topping, then sprinkled about 1/2 a cup on top. The crust was too salty, so I suggest using only 1/8 of a teaspoon of coarse salt.
Rating: Unrated 11/09/2010
This recipe is wonderful! I’ve won many hearts of friends over with this one. My hubby is a chocolate lover, but requests this pie above all others! Sometimes I toast the coconut in the pie filling too, it’s scrumptious either way!!
Rating: Unrated 06/17/2010
My husband loved this pie when I made it last year so I will be making it for him for Father’s Day!
All Reviews for Coconut Cream Pie with Chocolate Crust
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut Cream Pie with Chocolate Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
