Creamy coconut pie on a thick chocolate cookie crust.
Directions for: Dad's Favorite Coconut Cream Pie
Ingredients
Crust2 cups crunchy chocolate cookies (without filling)
5 Tbsp unrefined coconut oil
⅛ tsp kosher salt
cup unsweetened shredded coconut
Filling2 cups whole milk
cup sugar
cup cornstarch
2 tsp vanilla extract
tsp kosher salt
4 large egg yolks
1 cups unsweetened shredded coconut
Toppingcup unsweetened coconut flakes
1 cups heavy whipping cream
Shaved chocolate or chocolate sprinkles, for garnish
Directions
Crust1. Preheat the oven to 325F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
2. In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
3. Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
Filling1. In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
Topping1. Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
2. With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
3. When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!
See more: Bake, Chocolate, Dessert, Eggs/Dairy, Fruit