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Coconut Cream Pie (Bon Appetit)
Ingredients
  • subheading: Coconut Graham Crust:
  • 1¼ cups unsweetened finely shredded coconut
  • 4 ounces graham crackers (about 7), lightly crushed
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • ¼ cup (½ stick) unsalted butter, melted, cooled
  • 1 large egg yolk
  •  
  • subheading: Coconut Caramel:
  • ⅓ cup sugar, divided
  • ¼ cup heavy cream
  • 2 tablespoons virgin coconut oil, melted (this did not work for me, so I used the same amount of butter and then put the butter in before the cream like I do for butter caramel) - it wound be nice if I could get this to work)
  • ½ teaspoon kosher salt
  •  
  • subheading: Coconut Custard and Assembly:
  • 3 tablespoons virgin coconut oil, room temperature
  • 1 vanilla bean, split lengthwise
  • 1 13.5-ounce can unsweetened coconut milk, shaken
  • 1 cup half-and-half
  • 1 large egg
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup sugar
  •  
  • subheading: Whipped cream:
  • 2 tablespoons sugar
  • 1½ cups heavy cream
  • Toasted coconut flakes (for serving)
  •  
  • subheading: Special Equipment:
  • A 9-inch deep pie dish; a candy thermometer
Note: Ingredients may have been altered from the original.
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