Toasted Coconut Cream Pie with a Chocolate Chip Cookie Crust
I love pudding or cream based pies. This toasted coconut cream pie is light but at the same time luscious. The toasted coconut adds even more coconut taste without being overwhelming. Piled on top of a chocolate chip cookie crust makes this a drop dead dessert!
Toasted Coconut Cream Pie with a Chocolate Chip Cookie Crust
ingredients
cookie crust
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla extract
1 egg
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup chocolate chips ( I used milk chocolate, but semi-sweet would work fine!)
Filling
2/3 cup sugar
1/4 c cornstarch, sifted
1/4 tsp salt
2 2/3 cup whole milk
2 large eggs
3 tbsp unsalted butter, cut into cubes
2 tsp vanilla extract
1 cup unsweetened coconut flakes, toasted
Whipped Cream
1 1/2 cups heavy cream
1/4 cup sugar
1/2 tsp coconut extract
toasted coconut and chocolate chips for garnish
instructions
Preheat the oven to 350 degrees.
Prepare a pie plate by greasing it
In a large bowl cream butter and sugar together until fluffy, about 3- 4 minutes.
Add in the egg and vanilla extract, and mix with a hand mixer until combined.
In another bowl combine the flour, baking soda, baking powder, and salt. Whisk gently to combine the dry ingredients. Then add the dry ingredients a little bit at a time to the bowl with the butter and sugar mixture. Mix until well combined. Fold in the chocolate chips.
Add the cookie dough to the prepared pie plate. Pressing the dough into the pie plate with your fingers and heel of the hand. Forming the cookie dough to the pie plate
Place tin foil over the top of the pie, and place pie weights or dry beans on top, in order to weigh the middle of the pie down.
Bake the shell at 375 F for 20-25 minutes, rotating halfway throughout. Bake it until the sides are light golden and look fairly set. Remove the shell from the oven and lower the heat to 350. Carefully take off the foil and beans, and return the pan to the oven. Bake for an additional 15 minutes, until the crust is puffed and light golden in the center. If the sides seem to be getting too dark, cover them with a ring of foil.
Let the crust cool completely before adding filling.
Filling
In a medium saucepan, mix the cornstarch, sugar, and salt, whisk together until blended. Then add half of the milk to the saucepna and whisk until mixture is smooth.
Whisk in the eggs, and then the rest of the milk.
Turn the heat on to medium-high heat, and stir constantly until mixture comes to a full boil. Boil for one minute. Then turn off the heat.
Add the butter, vanilla extract, and coconut, stir until the pudding is smooth.
Pour the pudding into the prepared and cooled pie crust. Scraping any of the pudding from the pot.
Place a piece of plastic wrap over the top and refrigerate overnight or up to 5 hours.
Whipped Cream
In a medium bowl beat together the sugar, cream, and extract with a hand held mixture on a low speed until smooth, the change to a medium speed, beat until the cream is thick and peaks form.
WIth a silicone spatula top the pie (after it has chilled in the fridge).
Top with more chocolate chips and toasted coconut if desired!
RECIPE NOTES: I like to use a metal bowl to make whipped cream. I put in the freezer for a little bit before I make the whipped cream. It helps the whipped cream “whip” fast enough!
In terms of toasting the coconut. Place the shredded coconut in a saute pan over low heat and the flakes turn golden brown. Only stirring periodically.