On my Instagram feed the other day, Martha Stewart posted a recipe for coconut cream pie as a great make-ahead Thanksgiving dessert option. That made me think that this might be the right time for me to share my coconut cream pie recipe with you!
I had been obsessing about coconut cream pie a few months ago and after reading a bunch of different recipes on Pinterest, decided to take matters into my own hands. Now, I am no Martha Stewart, but this did turn out delicious and I’m looking forward to making it again very soon.
For the Filling:
Start with Martha Stewart’s No Fuss Pastry Cream. BUT, make the following tweaks:
- Replace 2 cups of whole milk with 1 ½ coconut milk (1 can) and ½ cup whole milk
- Replace 2 tbsps butter with 2 tbsps coconut oil
This pastry cream recipe comes out extra silky with the coconut milk and coconut oil. I think that I might like the texture more than when I’ve made it with dairy.
After transferring cooked cream to a bowl:
- Stir in 1 cup shredded, sweetened coconut
- Cover with plastic wrap (press the plastic wrap onto the surface of the cream)
- Refrigerate for at least 4 hours to overnight
For the crust:
- 1 box of Trader Joes Cookie Thins in Toasted Coconut flavor
- ½ cup granulated sugar
- 6 tbsp butter
- 6tbsp coconut oil
- Crumble cookies in the food processor
- Add sugar, pulse to distribute
- Add the melted butter and coconut oil, pulse to combine
- Dump into pie plate and use a measuring spoon to pack it down
- Bake for 7 minutes at 375 degrees
Let cool completely
Assemble the pie:
Fill cooled crust with refrigerated cream filling. Cover tightly with plastic wrap and put it back in the fridge. Let it sit there for AT LEAST 24 hours (48 hours is even better). Top with freshly whipped cream and toasted coconut slivers before serving.