Coconut Cream Pie with Nilla Wafer Crust
By Katie LeairdPublished on June 21, 2017
Time
1 hour, plus 30 minutes cooling and 3 hours chilling
Yield
Serves 8 to 10
Ingredients
Crust
2 cups (4 ½ ounces/128 grams) Nilla Wafer cookies (34 cookies)½ cup (1 ½ ounces/43 grams) sweetened shredded coconut 2 tablespoons sugar 1 tablespoon all-purpose flour ¼ teaspoon salt 4 tablespoons unsalted butter, meltedFilling
3 cups whole milk 5 large egg yolks 5 tablespoons cornstarch ¼ teaspoon salt ½ cup (3 ½ ounces/99 grams) sugar ½ cup (1 ½ ounces/43 grams) sweetened shredded coconut ½ teaspoon vanilla extractTopping
1 ½ cups heavy cream, chilled3 tablespoons sugar 1 teaspoon vanilla extract ¼ cup (¾ ounce/21 grams) sweetened shredded coconut, toastedBefore You Begin
Be sure to let the cookie crust cool completely before you begin making the filling—at least 30 minutes. Plan ahead: For the filling to set completely, this pie needs to be refrigerated for at least 3 hours or up to 24 hours before serving.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Process cookies, coconut, sugar, flour, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 6 pulses. Transfer mixture to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of plate. Bake until fragrant and set, 18 to 22 minutes. Transfer plate to wire rack and let crust cool completely.
- Whisk 1/4 cup milk, egg yolks, cornstarch, and salt together in large bowl. Bring sugar and remaining 2 3/4 cups milk to simmer in large saucepan over medium heat. Slowly whisk half of hot milk mixture into yolk mixture to temper.
- Return milk-yolk mixture to remaining milk mixture in saucepan. Whisking constantly, cook over medium heat until custard is thickened and registers 180 degrees, 30 to 90 seconds. Remove from heat and stir in coconut and vanilla. Pour filling into cooled crust and spread into even layer.
- Spray piece of parchment paper with vegetable oil spray and press flush onto surface of custard to cover completely and prevent skin from forming. Refrigerate until cold and set, at least 3 hours or up to 24 hours.
- Using stand mixer fitted with whisk attachment, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over pie. Sprinkle coconut over top. Serve.
for the crust
for the filling
for the topping
Time
1 hour, plus 30 minutes cooling and 3 hours chillingYield
Serves 8 to 10Ingredients
Crust
2 cups (4 ½ ounces/128 grams) Nilla Wafer cookies (34 cookies)
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut
2 tablespoons sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
4 tablespoons unsalted butter, melted
Filling
3 cups whole milk
5 large egg yolks
5 tablespoons cornstarch
¼ teaspoon salt
½ cup (3 ½ ounces/99 grams) sugar
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut
½ teaspoon vanilla extract
Topping
1 ½ cups heavy cream, chilled
3 tablespoons sugar
1 teaspoon vanilla extract
¼ cup (¾ ounce/21 grams) sweetened shredded coconut, toasted
Test Kitchen Techniques
Ingredients
Crust
2 cups (4 ½ ounces/128 grams) Nilla Wafer cookies (34 cookies)
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut
2 tablespoons sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
4 tablespoons unsalted butter, melted
Filling
3 cups whole milk
5 large egg yolks
5 tablespoons cornstarch
¼ teaspoon salt
½ cup (3 ½ ounces/99 grams) sugar
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut
½ teaspoon vanilla extract
Topping
1 ½ cups heavy cream, chilled
3 tablespoons sugar
1 teaspoon vanilla extract
¼ cup (¾ ounce/21 grams) sweetened shredded coconut, toasted
Test Kitchen Techniques
Ingredients
Crust
2 cups (4 ½ ounces/128 grams) Nilla Wafer cookies (34 cookies)
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut
2 tablespoons sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
4 tablespoons unsalted butter, melted
Filling
3 cups whole milk
5 large egg yolks
5 tablespoons cornstarch
¼ teaspoon salt
½ cup (3 ½ ounces/99 grams) sugar
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut
½ teaspoon vanilla extract
Topping
1 ½ cups heavy cream, chilled
3 tablespoons sugar
1 teaspoon vanilla extract
¼ cup (¾ ounce/21 grams) sweetened shredded coconut, toasted
Test Kitchen Techniques
Why This Recipe Works
We packed coconut into all three elements of this retro pie. Grinding sweetened shredded coconut together with Nilla Wafers made a crisp and flavorful cookie-crumb crust. Folding coconut into a milk custard gave us just the tamed tropical taste we wanted. And sprinkling toasted coconut over the whipped cream topping dressed the whole pie up with a shaggy-chic garnish.
Before You Begin
Be sure to let the cookie crust cool completely before you begin making the filling—at least 30 minutes. Plan ahead: For the filling to set completely, this pie needs to be refrigerated for at least 3 hours or up to 24 hours before serving.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Process cookies, coconut, sugar, flour, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 6 pulses. Transfer mixture to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of plate. Bake until fragrant and set, 18 to 22 minutes. Transfer plate to wire rack and let crust cool completely.
- Whisk 1/4 cup milk, egg yolks, cornstarch, and salt together in large bowl. Bring sugar and remaining 2 3/4 cups milk to simmer in large saucepan over medium heat. Slowly whisk half of hot milk mixture into yolk mixture to temper.
- Return milk-yolk mixture to remaining milk mixture in saucepan. Whisking constantly, cook over medium heat until custard is thickened and registers 180 degrees, 30 to 90 seconds. Remove from heat and stir in coconut and vanilla. Pour filling into cooled crust and spread into even layer.
- Spray piece of parchment paper with vegetable oil spray and press flush onto surface of custard to cover completely and prevent skin from forming. Refrigerate until cold and set, at least 3 hours or up to 24 hours.
- Using stand mixer fitted with whisk attachment, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over pie. Sprinkle coconut over top. Serve.
for the crust
for the filling
for the topping
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