Coconut Cream Pie


I really enjoyed making this pie for some reason. Although I am having problems making a solid crust that holds, the taste of this pie in wonderful. The coconut milk makes a great deal of difference.If youw wish to see the original recipe, it comes from the May & June 2004 issue of Cook’s Illustrated. Have fun!


  • 6 ounces animal crackers
  • 2 Tablespoons unsweetened shredded coconut
  • 1 Tablespoon sugar
  • 4 Tablespoons unsalted butter, melted and cooled


  • 1 can (14 ounces) coconut milk
  • 1 cup whole milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup plus 1 Tablespoon sugar
  • 3/8 teaspoon salt
  • 5 Egg yolks
  • 1/4 cup cornstarch
  • 2 Tablespoons unsalted butter, cut into two pieces
  • 1 teaspoon vanilla extract

Whipped Cream and Grnish

  • 1 1/2 cups heavy cold cream
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon unsweeteded shredded coconut, toasted in small dry skillet until golden brown

1. For the crust:Adjust oven rack to lower middle position and heat oven to 325 degrees. In a food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; the process until powdery, about 5 seconds.Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pieshell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

2. For the filling: bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium high heat, stirring occaissionally to ensure the sugar dissolves. Whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup of hot milk mixture over yolks; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixure in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into colled pie shell and smooth surface with rubber spatula; press plstic wrap directly against surface of filling and refrigerate until ifirm, at least 3 hours and up to 12 hours.

3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

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