Coconut Cream Pie in a Cocoacake Crust
- 1 pkg. Effie's Cocoacakes
- 3 T. unsalted melted butter
- 1 1/2 c. unsweetened coconut milk (1 13.5 oz. can)
- 1 c. whole sugar
- 1/2 c. sugar
- 3 T. cornstarch
- 3/4 t. kosher salt
- 4 lg. egg yolks
- 1 1/4 t. vanilla extract or vanilla bean paste
- 1 1/3 c. shredded unsweetened coconut
- 1 c. heavy cream
- 1 T. sugar
- 1/3 c. large-flake unsweetened coconut, toasted
Pre-heat the oven to 350 degrees.
Break the Cocoacakes into the bowl of a food processor and process until you have a fine crumb. Transfer to a bowl and add the melted butter to form a moistened meal. Press the Cocoacake crumbs into a 9-inch pie pan. Press the crumbs evenly along the sides and bottom of the pan, forming an even crust. Place the crust in the oven for 7 minutes to set. Let cool.
Combine the coconut milk, milk, sugar, cornstarch and salt in a medium saucepan and whisk to combine. Cook over a medium heat, stirring constantly, until bubbling and thick.
Whisk together the egg yolks in a bowl and begin to add the hot milk mixture slowly and gradually. Keep whisking the eggs continuously as you slowly stream all the hot milk until fully incorporated. Return the mixture to the saucepan on medium heat. Whisk the custard mixture until noticeably thicker, about 3-4 minutes.
Strain the custard through a fine sieve into a bowl. Stir in the vanilla extract or paste and the shredded coconut. Pour the filling into the pre-baked Cocoacake crust and smooth evenly. Cover with plastic and refrigerate for at least 4 hours.
Whip the heavy cream on high in an electric mixer. Gradually add 1 T. sugar until smooth peaks are formed. Top the pie with whipped cream and sprinkle with the toasted coconut flakes.