Coconut Cream Pie with a Coconut Cookie Crust

I’m about to say something really controversial here.  In fact, it might even get me cancelled.  I can’t even believe I’m about to admit this.......but cheesecake is hella overrated.

 

There, I said it. 

 

I know a lot of people love it, but it’s an easy pass for me.  That is, except for one thing: that graham cracker crust.  That buttery, grahamy, sweet but not TOO sweet, shell of deliciousness.  I always eat a bite or two of the actual cheesecake filling so I don’t look completely wasteful....then I just go for the crust after that.

 

So what does cheesecake have to do with coconut cream pie? Well, it was the inspiration for my pie crust.

 

I knew I wanted to make my coconut cream pie for the summer and wondered how I could make it even better.  Coconut cookies! Instead of graham crackers I would make the crust from coconut cookies.  Let me tell ya, it did not disappoint. Here are the cookies I used:

 

I used 2 cups of cookie crumbs (which was about 2 1/4 sleeves).  This makes for a nice thick bottom crust which is exactly what I’m looking for.  It is just as lightly sweet and buttery as your traditional graham cracker crust but with an added hint of coconut flavor that takes it over the top.  Combined with a coconut custard and whipped cream you have a delicious summer dessert. 

 

Coconut Cream Pie with Coconut Cookie Crust

Crust

2 cups coconut cookie crumbs

1/2 cup melted butter

1/4 cup granulated sugar

Coconut Custard

1 can unsweetened coconut milk

1 1/2 cups half and half

3 egg yolks

1 cup granulated sugar

1/3 cup corn starch

1 cup shredded coconut (plus an extra 1/4 cup toasted for garnish)

2 tsp. vanilla extract

Whipped Cream

1 1/4 cup heavy cream

2 TB. powdered sugar

2 tsp. vanilla extract

To make the crust, stir together the coconut cookie crumbs, melted butter, and sugar.  Press tightly into a 9 inch pie plate, going up the sides as well.  Bake in a 350 oven for 8 minutes.  Cool completely before filling with the custard.

In a saucepan, gently bring the coconut milk and half and half to a simmer over medium low heat.

While you are waiting for the milks to simmer, whisk the yolks, sugar, and cornstarch together in a medium to large bowl (big enough to also hold the milk/coconut mixture) This mixture will be thick,

When the coconut/milk mixture has come to a simmer, temper it into the egg yolk/sugar/cornstarch mixture by adding a small amount of the liquid at a time while whisking constantly to incorporate.  Keep adding the liquid while whisking until is is all incorporated into the egg mix (this method keeps the eggs from curdling)  

One this mixture is tempered and combined, pour it all back into the sauce pan. Bring it up to a boil slowly over medium low heat, whisking often to keep from lumping or burning.  (cornstarch does not thicken fully until it is brought to a full boil)  Once the mixture has boiled and thickened, remove it from the heat and stir in the vanilla and shredded coconut

Allow to cool for 10-15 minutes before pouring int your cookie pie crust. Allow the pie to cool at least an hour before adding the whipped cream (so nothing gets melty)

To make the whipped cream, place your bowl and whisk attachment or hand mixer whisks in the freezer for 15-20 minutes.  Remove from the freezer and add the heavy cream and sugar to the bowl.  Whip until it forms a stiff cream. Stir in the vanilla at the end.  

Top the custard pie with the whipped cream and top with toasted coconut. Serve chilled.