Coconut Pie in a Chocolate Crust

2
Cathy Smith

By
@GrannyGrumpsTable

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

  • CRUST

  • 30
    chocolate wafer cookies
  • 1/4 tsp
    salt
  • 1/3 c
    coconut
  • 5 Tbsp
    melted butter
  • FILLING

  • 1 3/4 c
    coconut
  • 2 3/4 c
    milk
  • 4 large
    egg yolks
  • 1/2 c
    sugar
  • 1/3 c
    cornstarch
  • 1 tsp
    vanilla
  • 1/2 tsp
    kosher salt
  • 2 Tbsp
    butter
  • TOPPING

  • 1 1/2 c
    heavy cream
  • 1/4 c
    sugar
  • 1/2 tsp
    vanilla
  • 1/4 c
    toasted coconut

How to Make Coconut Pie in a Chocolate Crust

Step-by-Step

  1. Crush 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.
  2. Prebake 1/4 cup coconut at 350 till golden about 10-12 minutes. Let cool.
  3. For 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.
  4. To 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.

Printable Recipe Card

About Coconut Pie in a Chocolate Crust

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American




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