Decadent Coconut Cream Delight Pie
Indulge in the rich and creamy textures of this Decadent Coconut Cream Delight Pie. Inspired by Cooks Illustrated, this pie features a delightful crust made from crushed animal crackers and shredded coconut, perfectly complemented by a luscious filling of coconut milk, whole milk, and whipped cream. Topped with toasted coconut, this pie is a crowd-pleasing dessert that balances sweetness with a hint of coconut flavor. Perfect for gatherings or a special treat, this dessert is sure to impress everyone at your table.
10
Servings
300
Calories
18
Ingredients
Ingredients
Animal crackers
6 ounces (crushed)
Unsweetened dried shredded coconut
2 tablespoons (for crust)
Granulated sugar
1 tablespoon (for crust)
Unsalted butter
4 tablespoons (melted and cooled)
Coconut milk
14 ounces (canned)
Whole milk
1 cup
Unsweetened dried shredded coconut
1/2 cup (for filling)
Granulated sugar
1/2 cup (for filling)
Granulated sugar
1 tablespoon (for filling)
Salt
3/8 teaspoon
Large egg yolks
5 (separated from whites)
Cornstarch
1/4 cup
Unsalted butter
2 tablespoons (cut into pieces)
Vanilla extract
1 teaspoon
Cold heavy cream
1 1/2 cups
Granulated sugar
2 tablespoons (for whipped cream)
Vanilla extract
1/2 teaspoon (for whipped cream)
Unsweetened dried shredded coconut
1 tablespoon (toasted)
Instructions
1
Preheat the oven to 325°F (160°C) and adjust the oven rack to the lower-middle position.
2
In a food processor, pulse together the crushed animal crackers, 2 tablespoons of shredded coconut, and 1 tablespoon of sugar until finely crumbed, about 18-20 one-second pulses. Process for an additional 5 seconds until powdery.
3
Transfer the mixture to a medium bowl, add the melted butter, and mix until the crumbs are evenly moistened.
4
Press the crumb mixture into the bottom and up the sides of a 9-inch glass pie plate using the bottom of a ramekin or a 1/2 cup measuring cup. Bake for 15 minutes, or until fragrant and golden brown, rotating the pie plate halfway through. Allow the crust to cool to room temperature on a wire rack.
5
In a medium saucepan over medium-high heat, combine the coconut milk, whole milk, 1/2 cup of shredded coconut, 1/2 cup of sugar, and salt. Bring to a simmer, stirring frequently to ensure the sugar dissolves.
6
In a medium bowl, whisk together the egg yolks, cornstarch, and 1 tablespoon of sugar until well combined. Gradually ladle about 1 cup of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs. Then, gradually whisk the yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
7
Return the mixture to the heat and cook, whisking constantly, until it thickens and reaches a boil (about 1 minute). The mixture should bubble rapidly on the surface when you stop whisking.
8
Remove from heat and whisk in the 2 tablespoons of butter and 1 teaspoon of vanilla extract until the butter is completely incorporated.
9
Pour the hot coconut filling into the cooled crust and smooth the surface with a rubber spatula. Press plastic wrap directly against the filling to prevent a skin from forming and refrigerate until set, at least 3 hours or up to 12 hours.
10
Before serving, use an electric mixer to beat the cold heavy cream, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla extract until soft peaks form, about 1.5-2 minutes.
11
Spread the whipped cream over the chilled pie and sprinkle with the toasted coconut. Cut into wedges and enjoy!
Nutrition Information
20g
Fat
25g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Coconut Cream Delight Pie?
It is a rich and creamy dessert featuring a crust made from crushed animal crackers and shredded coconut, filled with a luscious coconut and whole milk custard and topped with whipped cream.
What makes the crust unique?
The crust uses crushed animal crackers instead of traditional graham crackers, mixed with shredded coconut for extra flavor.
What temperature should the oven be set to for the crust?
Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius).
How many servings does this recipe yield?
This recipe yields 10 servings.
What type of coconut milk is required?
The recipe calls for 14 ounces of canned coconut milk.
How many egg yolks are needed for the filling?
Five large egg yolks are used to create the rich custard filling.
What is the purpose of cornstarch in this recipe?
Cornstarch acts as a thickening agent for the coconut cream filling.
How long should the crust bake?
The crust should bake for 15 minutes or until it is fragrant and golden brown.
How do I prevent the eggs from curdling when making the custard?
Gradually ladle about 1 cup of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs before adding them back to the saucepan.
How long should the filling boil?
Once it reaches a boil, cook and whisk constantly for about 1 minute until thickened.
When should I add the butter and vanilla to the filling?
Whisk in the 2 tablespoons of butter and 1 teaspoon of vanilla extract after removing the saucepan from the heat.
How do I prevent a skin from forming on the custard?
Press plastic wrap directly against the surface of the hot filling before refrigerating.
How long does the pie need to chill?
The pie should be refrigerated for at least 3 hours and up to 12 hours.
What ingredients are in the whipped cream topping?
The topping consists of cold heavy cream, sugar, and vanilla extract beaten until soft peaks form.
How do I garnish the pie?
Sprinkle toasted shredded coconut over the whipped cream topping.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
Is this pie suitable for holidays?
Yes, it is tagged as a great option for Easter and other holiday gatherings.
How much fat is in one serving?
There are 20 grams of fat per serving.
What is the total ingredient count?
There are 18 ingredients used across the crust, filling, and topping.
Can I use sweetened coconut?
The recipe specifically calls for unsweetened dried shredded coconut.
How do I prepare the animal crackers for the crust?
Pulse them in a food processor until they are finely crumbed and then powdery.
What size pie plate is recommended?
A 9-inch glass pie plate is recommended for this recipe.
Is there any protein in this dessert?
Yes, there are 3 grams of protein per serving.
How much salt is in the filling?
The recipe uses 3/8 teaspoon of salt.
What type of butter should be used?
Unsalted butter is required for both the crust and the filling.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
How do I know when the custard is ready to be removed from the heat?
It should be thickened and bubbling rapidly on the surface when you stop whisking.
What is the total prep/chill time?
While prep and cooking take about 30-45 minutes, you must account for 3 to 12 hours of refrigeration.
Does the recipe use whole milk?
Yes, 1 cup of whole milk is combined with the coconut milk.
Is this a tropical flavored dessert?
Yes, the use of coconut milk and shredded coconut gives it a distinct tropical profile.