Coconut Cream Pie Recipe #284747
This is Martha's recipe. It was delicious and not too horrible to make. The best part is the super crispy, macaroon crust.
4¾ hours | 40 min prep
SERVES 8
Filling
- 2 cups unsweetened coconut milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 pinch salt
- 3 large egg yolks
- 2/3 cup freshly grated coconut or desiccated coconut
- 1 tablespoon pure coconut extract
Topping
- 1 cup heavy cream
- 1/4 cup shaved coconut, for garnish (optional)
Crust
- 2 ounces semisweet chocolate, melted
- 2 tablespoons unsalted butter, at room temperature
- 6 tablespoons sugar
- 1 1/2 cups desiccated coconut
- 1 pinch salt
- nonstick cooking spray
- Crust: Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.
- Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browning, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.
- Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.
- Whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan. Whisking constantly, cook until bubbles appear around the edges, about 1 minute. Stir in grated coconut and coconut extract. Transfer to a large bowl; let stand about 15 minutes.
- Pour filling into the prepared crust. Refrigerate until set, at least 4 hours or overnight. Whip cream and spread on top; garnish with toasted coconut, if using.
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5 stars