Coconut Cream Pie

This is a Martha Stewart recipe that we changed up a little and made for Mother’s Day (as it’s my mom’s favourite dessert).


  • 30 chocolate wafers (we used Graham Crackers instead)
  • 1/4 teaspoon salt (didn’t use because we use salted butter)
  • 5 tablespoons butter, melted
  • 1/3 cup sweetened, shredded coconut


  • 1 3/4 cup of sweetened, shredded coconut
  • 2 3/4 cups milk
  • 4 egg yolks (we used 2 eggs)
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon salt (we didn’t use)
  • 1 1/2 cup heavy cream (we didn’t make the whipped cream topping for the pie, so this was also unused)

1. Crust: Preheat oven to 325F. With a food processor, combine cookies and salt (if using). Process until fine crumbs. Transfer to a bowl and add butter, mixing until you get a sand like mixture. Press into the bottoms and sides of a 9 inch deep pie plate. Bake for 25 minutes (ours needed about 20 and that still may have been a little much as it was kind of dark brown around the edges). Let cool completely.

2. Increase heat to 350F. Spread 1/2 cup coconut on a baking sheet and bake for 10 to 12 minutes, tossing occasionally (ours needed only about 5 minutes).

3. In a medium saucepan, whisk together milk, eggs, sugar, cornstarch, vanilla and salt (if using). Cook over medium-high, whisking constantly, until mixture thickens and bubbles around the edges (the recipe says 5 minutes, but ours took a couple of minutes longer to get a really nice thick mixture). Strain through fine-mesh sieve (as we didn’t have one we skipped this step) into large bowl and mix in the remaining untoasted coconut. Spread over pie crust.

4. Here is where we went a kind of off recipe, putting the toasted coconut over the filling and refrigerating for 2 hours. In the original recipe, you refrigerate first, whip the cream into whipped cream to top the pie and then top with toasted coconut.

Coconut Cream Pie

Verdict: The pie was a success. My mom liked it, which was the main goal for Mother’s Day dessert. I kind of regret not making the whipped topping and personally I wouldn’t have added the coconut to the crust, but it was a delicious pie!


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