coconut pie in a chocolate crust
My granddaughter who I lovingly call Flea loves coconut in all its various forms. A few years ago she saw a coconut pie in a chocolate crust in my Martha Stewart everyday magazine and requested it for Thanksgiving and has been requesting it ever since. She loves it.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- CRUST
- 30 - chocolate wafer cookies
- 1/4 teaspoon salt
- 1/3 cup coconut
- 5 tablespoons melted butter
- FILLING
- 1 3/4 cups coconut
- 2 3/4 cups milk
- 4 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- TOPPING
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/4 cup toasted coconut
How To Make coconut pie in a chocolate crust
-
Step 1Crush cookies and mix with salt. Stir in melted butter until crumbs look like sand. Add coconut. Press into pie pan. Bake till set about 25 minutes. Let cool completely.
-
Step 2Prebake 1/4 cup coconut at 350 till golden about 10-12 minutes. Let cool.
-
Step 3For Filling:Mix all ingredients in saucepan except butter, vanilla, and coconut. Cook over medium heat stirring constantly until it comes to a bubble and thickens. Stir in coconut, vanilla, and butetr. Pour into cooled crust. Refrigerate at least 4 hours.
-
Step 4To serve: whip the cream and gradually add sugar till soft peaks form, then add vanilla and beat till moderately stiff. Top the pie with the whipped cream and sprinkle with toasted coconut.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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