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Yummy coconut goodness in every delicious bite.
1. To make pie crust, begin by putting 1/2 package of coconut cookies, coconut, butter, and sugar into food processor and blending until well combined and crumbly. If mixture does not seem to be wet enough, add water 1 tablespoon at a time. Then remove mixture and press into pie plate. Crimp edges with fingers for design or leave with no design. Cover with foil. Put in 400 degree preheated oven. Cook for 10-12 minutes to dry and form. Remove foil from pie crust and cook additional 3-5 minutes to crisp.
2. To make the pastry cream, combine the milk, coconut, and vanilla extract in a medium saucepan. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
3. In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by slowly pouring a small amount of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.
4. When the pastry cream is cold, fill the pre-baked pie shell with it, smoothing the surface. In an electric mixer with the whisk attachment, whip the heavy cream, coconut cream, sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or just use a spoon and scoop onto pie.
5. For the garnish, preheat the oven to 350°F. Spread the coconut chips on a baking sheet and toast in the oven, until lightly browned, 7 to 8 minutes, watching carefully and stirring once or twice, since coconut burns easily.
6. Sprinkle coconut “chips” across top of pie.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!