With its crispy chocolate cookie crust (easily made in a food processor), creamy coconut pudding filling and a generous topping of billowy coconut-whipped cream sprinkled with crunchy toasted coconut, this “make-ahead” pie is guaranteed to convert even the most diehard fruit pie fan over to team no-bake cream pie.
Make Ahead: The pie can be made and refrigerated up to 24 hours before topping with whipped cream and serving.
Storage Notes: Leftover pie can be loosely covered and refrigerated for up to 3 days.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8-10 servings; makes one 9-inch pie
Ingredients
- For the crust
-
1 1/2 cups (200 grams) very fine chocolate cookie crumbs (from about 29 cookies, such as Nabisco Famous Chocolate Wafers, finely ground in a food processor, or crushed in a zip-top plastic bag with a rolling pin (see NOTE)
-
2 tablespoons light brown sugar
-
6 tablespoons (85 grams) unsalted butter, melted and warm
-
1/2 teaspoon vanilla extract
- For the pudding
-
3/4 cup (150 grams) granulated sugar
-
5 tablespoons (50 grams) cornstarch
-
A rounded 1/4 teaspoon fine sea salt
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1 1/2 cups (360 milliliters) whole milk
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6 tablespoons (90 milliliters) heavy cream
-
1 1/2 cups (360 milliliters) unsweetened coconut milk
-
1 large egg, lightly beaten
-
1 large egg yolk, lightly beaten
-
3/4 cup (70 grams) shredded sweetened coconut
-
2 tablespoons (30 grams) unsalted butter, at room temperature
-
1/2 teaspoon coconut extract
-
1/4 teaspoon vanilla extract
- For the whipped cream
-
1 1/2 cups (360 milliliters) heavy cream
-
3 tablespoons confectioners' sugar
-
1/2 teaspoon coconut extract
-
1/4 cup (25 grams) sweetened shredded coconut, toasted, for decorating
Make the crust: Combine the chocolate cookie crumbs, sugar, butter and vanilla in a large bowl and mix with a flexible spatula (or your hands) until the butter and sugar are fully incorporated. It should be the consistency of wet sand. Transfer to a 9-inch pie plate and, using your hands, press the crumbs into the bottom and up the sides of the plate. Transfer to the freezer while you make the pudding.
Make the pudding: In a medium pot, whisk together the sugar, cornstarch and salt. Whisk in the milk, heavy cream, coconut milk, egg and egg yolk; then add the shredded coconut and whisk again.
Transfer the pot to the stove top and cook the pudding over medium-high heat, whisking constantly, until the mixture thickens and begins to bubble, about 15 minutes.
Lower the heat to medium and continue to whisk, while the mixture bubbles, for 1 more minute. Remove from the heat, and whisk in the butter and extracts until combined.
Remove the crust from the freezer and pour the pudding into it. Using an offset spatula, smooth out the pudding’s surface; then cover with plastic wrap and refrigerate for 4 to 6 hours, until the pudding is cold to the touch and quite firm.
Make the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer and a large bowl, combine the cream, confectioners’ sugar and extract and whisk on medium to medium-high speed until the cream forms medium peaks.
Remove the plastic wrap from the pudding and cover with the whipped cream, using an offset spatula or the back of a spoon to make decorative swirls. Sprinkle the toasted coconut on top, then slice with a serrated knife and serve.
NOTE: It is best to use a food processor to turn the cookies into fine crumbs. If using a rolling pin and a zip-top bag to crush the cookies, you may need to use your hands to break up larger chunks.
From food writer Jessie Sheehan.
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
The Link LonkAugust 12, 2020 at 05:54AM
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No-Bake Coconut Cream Pie - Washington Post
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