Classic Coconut Cream Pie

From America's Test Kitchen Season 4: Truck Stop Favorites

Why this recipe works:

**In the video, Bridget mistakenly calls for 10 graham crackers in the crust and 1/3 cup sugar in the filling. The correct amounts should be 9 graham crackers and 2/3 cup of sugar.**

Most recipes for this diner dessert are nothing more than a redecorated vanilla cream pie. A handful of coconut… read more

**In the video, Bridget mistakenly calls for 10 graham crackers in the crust and 1/3 cup sugar in the filling. The correct amounts should be 9 graham crackers and 2/3 cup of sugar.**

Most recipes for this diner dessert are nothing more than a redecorated vanilla cream pie. A handful of coconut shreds stirred into the filling or sprinkled on the whipped cream might be enough to give it a new name, but certainly not enough to give it flavor. We wanted a coconut cream pie with the exotic and elusive flavor of tropical coconut rather than a thinly disguised vanilla custard. We found that using not-too-sweet graham crackers made a crust with a delicate, cookie-like texture that didn’t overshadow the coconut filling. For the filling, we started with a basic custard, using a combination of unsweetened coconut milk and whole milk. For more coconut flavor, we stirred in unsweetened shredded coconut and cooked it so the shreds softened slightly in the hot milk. Lastly, we topped the pie with simple sweetened whipped cream and dusted it with crunchy shreds of toasted coconut.

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Makes one 9-inch pie, serving 8 to 10

Unsweetened shredded coconut is available in natural food stores as well as in Asian grocery stores. When toasting the coconut, keep a close eye on it because it burns quite easily.

Ingredients

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