| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups crunchy chocolate cookies (without filling)
- 5 tablespoons unrefined coconut oil
- 1/8 teaspoon kosher salt
- 1/3 cup unsweetened shredded coconut
- 2 3/4 cups whole milk
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 4 large egg yolks
- 1 1/4 cups unsweetened shredded coconut
- 1/2 cup unsweetened coconut flakes
- 1 1/2 cups heavy whipping cream
- Shaved chocolate or chocolate sprinkles, for garnish
Instructions
- For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
- In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
- Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
- For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
- For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
- With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
- When you’re ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 661 |
| Total Fat | 48 g |
| Saturated Fat | 34 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 34 g |
| Protein | 8 g |
| Cholesterol | 162 mg |
| Sodium | 434 mg |
Reviews
This pie was delicious! I loved it and my kids loved it too! I will definitely make this again
I agree with some of the lower ratings for this “pie”. The chocolate cookie crust seemed somewhat off from what a vanilla wafer crust would have added. However, visually the chocolate crust looked better. The custard was tasty but the whipped cream lacked sweetness. For the amount of work involved I would sweeten up the whole thing.
You knocked this one out of the park Ms. Molly! Made it for Father’s Day. It’s a hit!
I made this the other day. I’m not sure why my whipping cream starting melting. It tastes just okay for me. Crust was good but that’s it.
I suggest using coconut extract instead of vanilla or along with vanilla. Also although cookie crust was ok, vanilla wafer crust or might be better.
I made this pie last night. Absolutely delicious! I used Oreos for the crust (I scraped out the filling first). I used unsweetened coconut in the crust and custard, as directed, but I toasted sweetened coconut to sprinkle on top of the whipped cream. The combination of chocolate and coconut was SO GOOD! Love this recipe.
Love this pie, the entire family said that this is a Keeper
Who cares if you are going to make it?!? Reviews are for the people who ACTUALLY make it!!! I see that Food Network has zero interest in these worthless postings but refuses to post negative reviews!
Amazing! I made this last night and it was a HUGE hit!
I’d like to make this, but I don’t understand what is meant by the “crunchy chocolate cookies without the filling.” Do you scrape the white filling out of Oreos or you can buy crunchy chocolate cookies without the filling?