Coconut Cream Pie with Chocolate Crumb Crust – Recipe!

Coconut Cream Pie is probably my favorite kind of pie.  I remember when I was in high school, they built a Marie Callendar’s up the street from my house and I would dream about having a piece of their coconut cream pie.  The light coconutty cream filling topped with fresh whipped cream was such a delightful treat and I enjoyed it thoroughly on occasion.

For birthdays or parties, my mom would bake a mean coconut cream pie.  Her version of the pie was a vanilla based cream filling with sweetened coconut folded in and of course, fresh whipped cream on top.  It was delicious.

My recipe for Coconut Cream Pie with Chocolate Crumb Crust is slightly different because for starters, I make the crust out of chocolate wafers and melted butter instead of traditional pastry.  The filling is a combination of coconut cream and half & half for an added coconut punch.  The texture of this pie is light and airy and I use just a little cornstarch and fresh egg yolks to thicken the filling, no gelatin.

Coconut Cream Pie is a scrumptious dessert for any occasion, especially Easter which is already upon us.  I hope you love this recipe as much as I do!

Ingredients

Crust

9 ounces, chocolate wafers

6 tablespoon butter, melted

1/2 teaspoon salt

1/3 cup sweetened coconut

Filling

1 – 14 ounce can coconut cream, not light

1/2 cup half & half

1/4 cup granulated sugar

1/4 cup cornstarch

1/2 teaspoon salt

4 egg yolks

1 cup sweetened coconut

1 teaspoon vanilla extract

Topping

1 1/2 cup heavy whipping cream

3 tablespoons confectioners sugar

1/3 cup sweetened coconut

(Makes 1 – 9 inch pie)

To Prepare:

1.  Preheat the oven to 375 degrees.  In a food processor, add the chocolate wafers and pulse until fine crumbs, about 45 seconds.  Then, add the salt and melted butter and pulse until the mixture starts to come together, about 30 seconds.  Next, add the coconut and pulse 3 times, or just until combined.

2.  Using the bottom of a dry measuring cup, press the crumbs into a 9-inch pie pan.  Bake the crust in the oven for 8 minutes or until lightly browned and set.

3.  Remove the crust from the oven and let cool while you make the filling.

4.  In a small saucepan, add the coconut milk, half & half, sugar, cornstarch and salt, then whisk to combine.  Heat over medium high heat until gently simmering.

5.  In another bowl, add the egg yolks and whisk until smooth.  Slowly add 2 tablespoons of the warm milk mixture into the egg yolks and whisk.  Repeat this step and then pour the warmed egg yolks into the saucepan of milk and whisk.  Continue to whisk and cook the filling until thickened, about 4 minutes.

6.  Pour the filling through a fine mesh strainer and stir in the vanilla and coconut.

7.  Pour the filling into the crust and place a piece of plastic wrap directly on the surface of the pie, so a skin doesn’t form while chilling.  Chill in the refrigerator at least 3 hours or up to 24 hours.

8.  When ready to serve, whip the cream and confectioners sugar until stiff peaks and then, dollop on top of the filling.  Using a spatula, smooth out the cream or make waves for a fun design.

9.  Sprinkle the coconut on top of the pie and either serve immediately or chill for another few hours before serving.  Slice the pie into wedges, enjoy!