Coconut Dream Pie!

The first pie I HAD to make from Martha Stewart’s new Pie Book was the Coconut Cream Pie (CCP). I’ve only had CCP one other time and it was unmemorable, nothing spesh–graham cracker crust and a sweetened condensed milk based filling. But Martha’s version using a chocolate wafer crust and topped with toasted coconut over clouds of freshly whipped cream is THE BOMB!

Here’s a slightly modified version of Martha Stewart’s Coconut Cream Pie recipe. I prefer using unsweetened coconut over sweetened, I added an extra tablespoon of butter to the crust, and omitted 1/4 cup of confectioner’s sugar to the topping.

It’s truly worth the effort (and not too laborious if you break out the steps over two days: bake the pie crust the night before, and then make the filling the next night–and you’ve got a date with pie on a weeknight!)

Coconut Dream Pie!
(makes one 9-inch pie)

The Crust:
30 Chocolate wafers, crumbled into pieces (Nabisco’s Famous Chocolate Wafer Cookies)
1/4 Tsp. coarse Kosher salt
6 Tbsp. unsalted butter, melted
1/2 C. unsweetened shredded coconut

The Filling:
1/2 C. sugar
1/3 C. cornstarch
1/2 Tsp. coarse Kosher salt
2 3/4 C. whole milk
4 large egg yolks
3/4 Tsp. vanilla extract
1 1/4 C. unsweetened shredded coconut

The Topping:
1/2 C. unsweetened shredded coconut
1 1/2 C. heavy cream

1. For the crust: Preheat oven to 350 degrees F. Pulse wafers and salt in a food processor until fine crumbs form. While machine is pulsing, add butter until mixture is like wet sand, and stir in coconut. Press mixture into bottom and up sides of a pie pan. Refrigerate for 15 minutes or until firm. Bake crust about 5-10 minutes, and let cool on a wire rack.

2. For the filling: combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 10 minutes (about 2-3 minutes after it comes to a boil; time will vary depending on your stove).

3. Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly until it returns to a boil, about 1-3 minutes.

4. Strain mixture through a fine sieve into a large bowl, and stir in vanilla and coconut. Pour filling into baked and cooled crust, and smooth over top with a spatula. Refrigerate until filling is completely set, about 4 hours, or wrapped tightly in plastic up to 2 days.

5. For the topping: Preheat oven to 325 degrees F. Spread coconut in an even layer on a rimmed baking sheet. Bake until golden, 10-15 minutes, tossing occasionally check that coconut is evenly toasted. Transfer baking sheet to a wire rack to cool. In a chilled bowl, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut. Enjoy!


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